Description
These Crockpot Italian Meatless Meatballs are a hearty and flavorful vegan dish perfect for a comforting meal. Simmered in a richly seasoned tomato sauce with herbs and nutritional yeast, these plant-based meatballs offer an easy and satisfying dinner option that can be served with pasta, in subs, or sliders.
Ingredients
Scale
Sauce Ingredients
- 1 15-oz. can tomato sauce
- 1/2 cup water
- 1/4 cup nondairy milk
- 1 Tbsp. maple syrup
- 2 cloves garlic, crushed
- 1 Tbsp. liquid aminos, tamari, or soy sauce
- 1 Tbsp. onion powder
- 1/2 Tbsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- 1/4 cup nutritional yeast (optional)
Main Ingredient
- 1 pkg. frozen vegan meatballs (try Trader Joe’s or Gardein)
Instructions
- Prepare the sauce: Place all the ingredients, except the vegan meatballs, in a slow cooker and stir until well combined. This creates a flavorful base that will infuse the meatless meatballs with Italian herbs and a rich tomato flavor.
- Add the meatballs: Add the frozen vegan meatballs into the slow cooker with the sauce, distributing them evenly to ensure they cook through and absorb the sauce.
- Cook: Cover the slow cooker and cook on low for 4 hours or on high for 1 hour. This slow simmering allows the meatless meatballs to become tender and the sauce to deepen in flavor. Serve hot with pasta, in subs, or sliders for a complete meal.
Notes
- You can substitute the nondairy milk with regular milk if not vegan.
- Nutritional yeast is optional but adds a cheesy, savory depth to the sauce.
- For a gluten-free version, ensure the vegan meatballs are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Feel free to add red pepper flakes for a spicy kick.
