Albondigas ~ Spanish Style Meatless Balls in Tomato Sauce

Albondigas ~ Spanish Style Meatless Balls in Tomato Sauce

The non-vegan version of this dish is another extremely popular tapas throughout all regions of Spain. This vegan version is incredible and will have your friends and family begging you to make them again. All the flavours of Spain. Delicious!

Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan

save_time110 Minutes servesServes 2-4
nut? kcal per serving


For the balls

100 g ( 4 oz ) vital wheat gluten

100 g ( 4 oz ) mushrooms, chopped

100 g  ( 4 oz ) onion, chopped

20 g ( 0.8 0z ) flaked almonds

2 cloves garlic

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 teaspoon yeast extract

1 tablespoon tamari or soy sauce

2 tablespoons vitalite, or other vegan spread

For the sauce

2 tablespoons virgin olive oil

2 cloves garlic, minced

1 400 g ( 14 oz )  tin chopped tomatoes

2 teaspoons agave nectar

1/2 teaspoon sea salt

1/2 teaspoon thyme

Handful frozen peas

200 ml ( 7 fl oz ) water


Start by making the meatless balls and as these are in the oven you can make the sauce.

Preheat the oven to 150 degrees Celsius ( 300 F ) Gas Mark 2

Put all of the ingredients in a processor and process until the mixture comes together. Place on a board and kneed for a minute and then separate into ping pong size balls.

Line a casserole dish with parchment and place the balls inside and cover with a lid. Place in the oven for 45 minutes. Remove the lid and continue to cook uncovered for a further 10 minutes. These are now ready.

To make the sauce, heat the oil in a saucepan and over a medium heat add the garlic. Fry for 30 seconds and add the tomatoes and water.

Bring to the boil and then turn heat to low, cover, and continue to cook for 25-30 minutes for the sauce to break down.

Take off the heat and mash with a potato masher, add all the other ingredients and the peas. This is now cooked. Leave to one side until the meatless balls have finished cooking.

Allow the balls to rest and cool for 10 minutes after cooking, before adding to the sauce. Reheat the sauce and balls in the pan and serve.


The mixture for the meatless balls can be prepared in advance and left wrapped in film, in the refrigerator, until you are ready to prepare the dish.


Although not authentic, I have used broad beans in this dish as a replacement for the peas, which gives this dish a wonderful twist.


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