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Vegan Meatball Stew with Ikea-Inspired Vegan Meatballs

This vegan meatball stew recipe has the perfect, protein-rich “meatballs”, made with peas, chickpeas and spices, and a delicious, semi-sweet and flavorful red sauce. Give it a try! 

Do you know those awesome vegan meatballs Ikea sells? I absolutely love them! Each time I go to Ikea, I buy one large pack of frozen, vegan meatballs. They are so versatile! They’re delicious with mashed potatoes and gravy, too!

Because I really miss them and don’t go to Ikea that often, I decided to make my own version of Ikea-inspired vegan meatballs. 🙂

I used chickpeas, green peas, corn, awesome spices and the result exceeded my expectations! They are pretty much the same as their original counterparts! Love them! I decided to add them in a delicious vegan meatball stew, made with tomatoes, bell peppers and for some splash of color, green peas.

This takes a bit longer to make (about an hour or so) but it’s definitely worth it! It makes around 6 servings, maybe more. It’s perfect for families because it’s budget friendly!

Also, you can make more vegan meatballs at once and freeze them. That’s what I usually do. I freeze them individually on a tray, after baking then put the balls in Ziplocs. Then, every time I crave vegan meatballs I just take a bag out of the freezer and reheat them. Delicious every time! 🙂

vegan meatball Stew

Yield: 6

Vegan Meatball Stew

Vegan Meatball Stew mancare de mazare cu chiftelute vegetale reteta

This vegan meatball stew recipe has the perfect, protein-rich "meatballs", made with peas, chickpeas and spices, and a delicious, semi-sweet and flavorful red sauce. Give it a try!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • Vegan "Meatballs":
  • 2 cups boiled chickpeas , you can use canned chickpeas
  • 1 cup green peas, if you use frozen peas, let them thaw first
  • 1/2 cup sweet corn
  • 1 medium onion, diced
  • 5 Tbsps chopped dill
  • 5 Tbsps chopped parsley
  • 3 Tbsps psyllium husks
  • 3 Tbsps nutritional yeast
  • 1/3 cup chickpea flour
  • 1/2 tsp sea salt
  • 1/3 tsp ground pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Sauce:
  • 1 cup tomato paste
  • 400 g green peas
  • 1 400 g can peeled and chopped tomatoes
  • 1 cup sliced bell peppers, I used a frozen mix
  • 2 Tbsps oil
  • 1 onion, chopped
  • sea salt and pepper, to taste
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • some water


  1. Add all the ingredients for the vegan meatballs in a food processor and blend until a paste is formed. You can use a vertical blender as well. The paste doesn't have to be smooth. You can leave some whole peas and half mashed chickpeas and corn in there too. It gives the meatballs a nicer texture.
  2. Place it in the fridge for 20 minutes.
  3. Meanwhile, cook the sauce. Add oil in a large pan. Add onion and saute it for 3-4 minutes.
  4. Add sliced bell peppers and peas. Pour in some water, about 1/2 cup. Let them cook with a lid on for 15 minutes.
  5. Remove lid and add the rest of the ingredients. Cook for 10 more minutes.
  6. Add more water if the sauce is too thick.
  7. Take the meatballs composition out of the fridge. Shape the meatballs and place them on a greased oven tray. Spray them with some oil, or just grease your hands and cover teach ball in a little bit of oil.
  8. Bake for 20 minutes at 400F.
  9. When ready, just add them to the sauce.


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