Vegetarian Cooking: Spicy Meatballs Recipe – Without Soy

Versatile, healthy and delicious
Hearty Enjoy: Vegan Meatballs Recipe – Without Any Soy

Vegetarian meatballs in a green bowl with tomato sauce

Vegetarian meatballs taste great spicy and can be used in a variety of ways – for example with homemade tomato sauce.

© Carlota de Otto / Getty Images

We Germans love our “meat pies” – but it turns out they work surprisingly well without meat. Bean-based vegan meatballs convince vegetarians and non-vegetarians. The delicious recipe invites you to eat.

Good old meatball belongs to the category of typical German home cooking and is very popular in this country. A total of 50 names for meatballs can be found in the German-speaking region alone – from Bavarian “Fleischöpferrl” to “Bulette” in Berlin to exotic names like “Bulli”, “Prachschinken” or “Bäckerbraten”. Terms such as “meatballs” or “bullet” refer to the origin of the creamy meatballs. The history of this began in the seventeenth century at the time of the great elector Friedrich Wilhelm von Brandenburg. The so-called “Bullett” (French for balls) was brought to Berlin by the Huguenots who had fled France at that time. The word meatballs also comes from French and goes back to the term “casserole”, which in translation means “break” and refers to the way meatballs are prepared from minced meat.

Vegetarian meatballs

The good thing about the method of preparation: it can be designed and adapted in a variety of ways. The meatballs thus become a vegetarian version based on beans. That’s right – legumes are ideal for processing in any form thanks to their juicy consistency and delicate flavour. In addition, kidney-shaped beans are very healthy: they are not only rich in fiber, proteins and carbohydrates, but also provide many minerals such as potassium and magnesium as well as vitamins such as vitamins B1 and B6. It also contains iron, biotin and folic acid. Combined with oat flakes, wholemeal flour, and plenty of spices, this creates delicious, nutrient-rich vegan meatballs.

Multi-faceted enjoyment

Despite the diversity of the name meatballs, the possible combinations of them are quite diverse. Whether it’s classic with mashed potatoes and beans, Italian twists with pasta and tomato sauce, or in flat form as a meat-free alternative to a burger – the possibilities are nearly endless. Vegetarian meatballs also taste particularly cool and are therefore ideal for throwing away. If you need a little variety, you can diversify the spices. A little garlic, curry, cinnamon, or marjoram lends a variety of meatless cuisine and makes preparing spicy meatballs almost an adventure. Let your imagination run wild – bon appetit.

Recipe for five homemade vegan meatballs based on beans


  • 1 can of kidney beans (drained weight: about 255 grams)
  • 4 tablespoons of oatmeal
  • 1 tablespoon whole wheat flour
  • 1 teaspoon tomato paste
  • 1 teaspoon mustard
  • 1 white onion
  • pinch of salt
  • Half a teaspoon pepper
  • 1 teaspoon paprika powder
  • Half a teaspoon of ground cumin
  • 1 tablespoon dried parsley
  • 3 tablespoons olive oil


  1. Drain the beans in a colander.
  2. Mash the drained beans well with a fork. Mix with oat flakes, wholemeal flour, tomato paste and mustard to form a homogeneous mass.
  3. Peel the onion, cut it into small cubes and add. Mix again.
  4. Season with salt, pepper, paprika powder and cumin and knead well.
  5. Form five meatballs from the mixture.
  6. Heat olive oil in a large skillet. Put the patties in the hot oil and fry them on both sides for two to three minutes, until they are crispy on the outside.
  7. Serve immediately or continue processing.

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