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Vegan Soutzoukakia - Greek Plant-Based Meatballs in Tomato Sauce

2 min read

Vegan Soutzoukakia - Greek Plant-Based Meatballs in Tomato Sauce

Food has the power to transport us to different cultures, memories and places. As we bite into Eleftheria's Vegan Soutzoukakia - Greek-style plant-based meatballs in a rich cumin-seasoned tomato sauce - we are instantly invited to savor a taste of Greece! These delicious vegan meatballs have all the flavor, appeal and “meatiness” of authentic Greek soutzoukakia but no animals were harmed in their making. It doesn't get more comforting or decadent than this; so let's take a culinary journey 'round that beautiful Mediterranean shore without having to worry about our impact on the environment or animal welfare!

Soutzoukákia are often served with rice but we love ours with Agrozimi's vegan-friendly, low-gluten pasta. You'll be surprised at just how rich this plant-based version of a classic favorite tastes - the secrets are in the fragrant, intense flavors of Elli & Manos' Tomato & Garlic Greek Flavor Burst & Sparoza's Greek Shepard's Souvlaki & BBQ Mix. Vegan and non-vegans alike, fasting or not for Lent, we're sure they'll be a hit on your table. Give Eleftheria's recipe a try and let us know what you think!

Ingredients for Vegan Soutzoukakia

For the meatballs

1lb Impossible ground beef or other plant-based ground beef substitute

2-3 cloves of garlic, mashed

2 tbsp extra virgin olive oil

1-2 tsp Sparoza's Greek Shepard's Souvlaki & BBQ Mix

2 thick slices of stale bread

Salt & freshly ground pepper


For the sauce

2 jars Elli & Manos Tomato & Thyme Greek Flavor Burst

1/2 cup pasta water

2 tbsp extra virgin olive oil

1 clove garlic, finely chopped

Salt & Pepper 

 2+1 free tomato & garlic sauce

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How to make vegan soutzoukakia

Soak the bread in water (or red wine), then squeeze out the water and and place in a bowl with the meat substitute and spices. Knead together by hand until the mixture is light and fluffy. Refrigerate for at least half an hour.

Spoon out a tablespoon of the mixture and shape with your hands into an oval. Place the meatball on a baking tray lined with non-stick paper.

Heat your convectional oven to 400ºF (425ºF if a standard oven) and bake the meatballs on the middle rack for 5 minutes until lightly browned. Set aside.


How to make the tomato sauce for soutzoukakia

Heat the olive oil in a large, deep frying pan or Dutch oven. Add the garlic and sauté for 1 minute.

Add the Elli & Manos Tomato Sauce and remaining ingredients and boil for 10-15 minutes until the sauce thickens well.

Add the baked soutzoukakia to the tomato sauce to cook for about 10 minutes.

Remember, these are small meatballs so they don't need a lot of time in the sauce!

Serve with your favorite rice or pasta - ours is Agrozimi's spelt orzo or spelt pasta!

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