Plant-Based Meatballs in Rich Tomato Wine Sauce with Pasta
These incredibly meaty plant-based meatballs are made with a savory blend of mushrooms, tofu, and vital wheat gluten, then slow-braised in red wine and herbs. The result is tender, flavorful meatballs with a satisfying texture that rivals traditional versions. Served with a simple tomato wine sauce over pasta, this hearty dish is perfect for family dinners or when you want to impress guests with a substantial plant-based meal. The key is proper kneading of the wheat gluten to develop the right texture and slow braising to build deep, complex flavors.
Ingredients
- 2 tablespoon vegetable oil, divided
- 1 onion, processed
- 1 stalk celery, processed
- 11 ounce mushroom, processed
- 5 clove garlic, processed
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried sage
- 1 teaspoon fennel seeds
- 1 tablespoon dried rosemary
- 1 teaspoon ground black pepper
- 2 teaspoon sea salt
- 1 cup red wine, for deglazinggrape juice + vinegar1 cup grape juice + 1 tbsp vinegar per cup winealcohol-free
will be less complex
Full guide → - 1 cup vegetable stock
- 3 tablespoon canned tomato purée
- 1 tablespoon miso paste
- 1 cup firm tofu, crumbled
- 3 ¼ cup vital wheat glutenchickpea flour + breadcrumbs2:1 ratiogluten-free
will change texture significantly
- 1 ½ cup red wine, for braisinggrape juice + vinegar1 cup grape juice + 1 tbsp vinegar per cup winealcohol-free
will be less complex
Full guide → - 1 cup canned chopped tomatoes
- 1 ½ cup vegetable stock, for braising
- 1 bay leaf
- 1 tablespoon sea salt, for braising
- ⅝ tablespoon ground black pepper, for braising
- 1 handful fresh thyme, for braising
- 1 sprig fresh rosemary, for braising
- 1 white onion, for sauce
- 3 clove garlic, for sauce
- 2 teaspoon salt, for sauce
- 2 teaspoon freshly ground black pepper, for sauce
- 8 fluid ounce red wine, for saucegrape juice + vinegar1 cup grape juice + 1 tbsp vinegar per cup winealcohol-free
will be less complex
Full guide → - 1 can diced tomatoes, for sauce
- ½ cup water, for sauce
- 3 teaspoon canned tomato purée, for sauce
- fresh basil, to taste(optional)
- pasta, to taste(optional)
Instructions
- 1
Process celery, garlic, and onion in food processor, then add mushrooms and pulse together
- 2
Heat oil in large pan over medium heat and sauté processed vegetables with salt and pepper for a few minutes
- 3
Add oregano, basil, sage, fennel seeds, rosemary, tomato purée, and miso paste, mixing well
- 4
Deglaze with red wine and vegetable stock, bring to light simmer
- 5
Crumble in tofu and simmer for 4-5 minutes, then turn off heat
- 6
Add vital wheat gluten to mixer, combine with wet mixture and knead for 10 minutes at medium speed or 12 minutes by hand
- 7
Shape dough into 40-gram meatballs and place in deep baking tray
- 8
Preheat oven to 350°F
- 9
Sauté meatballs in oil over medium heat for 3-4 minutes, turning until caramelized
- 10
Return meatballs to tray and add red wine, chopped tomatoes, stock, bay leaf, salt, pepper, thyme, and rosemary
- 11
Cover with foil and bake for 90 minutes
- 12
For sauce, cook onion, garlic, and thyme in oil until golden, season with salt and pepper
- 13
Deglaze sauce pan with red wine, add diced tomatoes, water, and tomato purée
- 14
Simmer sauce for 10-12 minutes, stirring occasionally
- 15
Sauté finished meatballs in sauce before serving with pasta and fresh basil
Tips
Knead the wheat gluten mixture thoroughly for 10-12 minutes to develop proper texture - under-kneading results in soft, spongy meatballs
Weigh meatballs to 40 grams each for consistent cooking and professional presentation
Caramelize meatballs well before braising to add depth of flavor and better texture
Good to Know
Refrigerate cooked meatballs in sauce for up to 4 days, or freeze for up to 3 months
Can be made 1-2 days ahead and reheated gently in sauce
Serve hot over pasta with fresh basil and grated nutritional yeast if desired
Common Mistakes
Under-knead the wheat gluten to avoid soft, spongy texture
Skip caramelizing the meatballs to avoid missing depth of flavor
Rush the braising time to avoid tough, undercooked centers
Substitutions
Gluten-Free Swaps
will change texture significantly
General Alternatives
will be less complex
Full guide →FAQ
Can I make these meatballs without vital wheat gluten?
You can substitute with a mix of chickpea flour and breadcrumbs, but the texture will be different and less meat-like than the original recipe.
How long will these meatballs keep in the refrigerator?
Store cooked meatballs in their sauce for up to 4 days in the refrigerator, or freeze for up to 3 months for longer storage.
Can I skip the red wine in this recipe?
Yes, substitute with additional vegetable stock or grape juice with a splash of vinegar, though the flavor will be less complex than the wine version.