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These Okara (or Soy Pulp) Vegan Meatballs are the meatballs you need to make this season after making homemade Soy Milk. They are tasty, and with a meaty texture. They are high in protein (aka soy pulp or okara) and naturally Gluten-Free.

Wholesome Ingredients for these Vegan Soy Pulp Meatballs:

• Okara (Soy Pulp): the pulp you get when making homemade soy milk
• Cooked Chickpeas: flavor and meaty texture. TIP: leave bits of chickpeas half-whole chunks for a meaty texture.
• Onion and garlic: for extra flavor and texture
• Carrot
• Dried tomatoes
• Fresh Parsley
• EVOO (Extra Virgin Olive Oil)
• Sea salt & Pepper

This recipe is very practical and versatile because the meatballs can be frozen and baked when needed. Serve them with Creamy Cauliflower Mashed Potatoes, some roasted veggies, and Mushroom Gravy.

How to make these Vegan Okara Meatballs:

1. Preheat oven to 200°C.
2. Cook vegetables: Set a sauté pan over medium heat and add the olive oil. Add the diced onion and carrot and sauté them until slightly soft (about 5 minutes). Then, add the garlic sauté for another minute. Finally, add the chopped dry tomatoes, salt, and pepper to the pan and stir for another 5 minutes. Set aside to cool.
3. Process the chickpeas in the food processor and pulse until they are a few chunky chickpea bits still in the mix. Transfer the mixture to a large bowl.
4. Add the vegetables: To the food processor add the cooked vegetables and fresh parsley. Process for 30 seconds. Transfer the mixture to a large bowl.
5. Add the okara: To the large bowl, add the okara with some more salt and pepper. Using a spatula or your hands, mix until thoroughly combined. Adjust the seasoning if necessary, and make a ball. Optional: Set the mixture in the refrigerator for 30 minutes.
6. Roll the meatballs: Measure out 1 ice cream tablespoon of mixture and roll it into a ball.
7. Place and bake them: Place the meatballs on a lined baking sheet with parchment paper. Lightly brush the meatballs with olive oil. Bake the meatballs for 25 minutes, or until the tops have dried out a bit and the bottoms are browned.
8. Serve them warm with Creamy Cauliflower Mashed Potatoes and Mushroom Gravy.

Earthy Tip: Double the quantity if you want to freeze them (before baking them) for a future quick dinner!

Tip 2: You can also add 2 tablespoons of Beetroot powder to the mixture to make them more meat color as in the photo below!

Ways to Serve Okara Vegan Meatballs?

Homemade Pumpkin Nutella can be enjoyed in so many different ways! Here are some ideas:

• Served with some Creamy Cauliflower Mashed Potatoes and Mushroom Vegan Gravy
• In a bowl of rice and sautéed seasonal vegetables
• On a pasta dish as this Pasta al Pesto Rosso or with marinara sauce
• Served in a sandwich with this Pink Beet Hummus
• With Zaalouk Moroccan paté on whole-wheat toast and arugula

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Okara Vegan Meatballs | Soy Pulp Protein Balls

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 30 minutes

Total Time: 1 hour 25 minutes

Make these Okara Vegan Meatballs with the pulp from your homemade Soy Milk. They are tasty, high in protein and naturally Gluten-Free.

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Ingredients

• 2 cup okara, the soy pulp from making soy milk (320 g)
• 1 ½ cups cooked chickpeas, drained and rinsed (1 can, 240 g)
• 1 Tbsp EVOO (Extra Virgin Olive Oil)
• 1 medium yellow onion, diced
• 1 carrot, diced into little cubes
• 3 cloves of garlic, minced
• 3 dry tomatoes, chopped (20 g)
• 20 g fresh parsley, chopped
• Salt & Pepper to taste

Instructions

1. Preheat oven to 200°C.
2. Cook vegetables: Set a sauté pan over medium heat and add the olive oil. Add the diced onion and carrot and sauté them until slightly soft (about 5 minutes). Then, add the garlic sauté for another minute. Finally, add the chopped dry tomatoes, salt, and pepper to the pan and stir for another 5 minutes. Set aside to cool.
3. Process the chickpeas in the food processor and pulse until they are a few chunky chickpea bits still in the mix. Transfer the mixture to a large bowl.
4. Add the vegetables: To the food processor add the cooked vegetables and fresh parsley. Process for 30 seconds. Transfer the mixture to a large bowl.
5. Add the okara: To the large bowl, add the okara with some more salt and pepper. Using a spatula or your hands, mix until thoroughly combined. Adjust the seasoning if necessary, and make a ball. Optional: Set the mixture in the refrigerator for 30 minutes.
6. Roll the meatballs: Measure out 1 ice cream tablespoon of mixture and roll it into a ball.
7. Place and bake them: Place the meatballs on a lined baking sheet with parchment paper. Lightly brush the meatballs with olive oil. Bake the meatballs for 25 minutes, or until the tops have dried out a bit and the bottoms are browned.
8. Serve them warm with Creamy Cauliflower Mashed Potatoes and Mushroom Gravy.