Raw vegan meatballs recipe – smoked flavor

Here is a pretty, plump and appetizing vegan meatballs recipe, for the to delight of the whole family! This classic of Italian cuisine, between spaghetti and bolognese, is revisited into a tasty raw vegan version! It’s a smoked flavor one: their melting texture will be appreciated by everyone!

In fact, it’s quite simple, I love meatballs. It’s a shape that everybody likes. They have this regressive side. This small bite size brings us back to childhood.

When I was little, these little edible balls fascinated me: I must have cooked dozens of different versions for my family. …With not so successful recipes!

A healthy vegan meatballs recipe

That’s right! In my recipe, as in all my recipes, no saturated fats, animal proteins, chemical ingredients, white sugar nor refined salt!

I carefully select my ingredients and I choose a gentle drying in the dehydrator. As I mentioned in my previous article, this is a way to retain a greater proportion of heat-sensitive nutrients (enzymes, vitamins…). With a classic cooking in the oven, in a wok or in a frying pan, all these precious nutrients are destroyed as soon as they are brought to a temperature higher than about 40 degrees (118°F).

So why waste all that when you can make a version that is just as delicious or even better with living food? All the more so as it’s a source of fibres and plant-based proteins.

This recipe invites you, if not the case already, to reduce your meat consumption.

Smoked vegan meatballs… with paprika!

Smoked paprika was one of the culinary discoveries that made the biggest impression on me! I didn’t know about it before I started my Californian culinary studies. It is now much more widespread in France. So nice!

Only a few pinches bring a powerful smoked taste, irresistible. What a joy to use it in sauces and other various dishes! No need to place delicate vegetables on a hot grill to get the precious aroma.

Smoked paprika is a specialty of Spain and a staple of Spanish cuisine. Brought back from Mexico by Christopher Columbus, these peppers lost their spiciness with the difference in climate.

Once harvested, they are dried on a floor under which oak logs are burned for a slow combustion. After about ten days, they are completely dry and reveal their wonderful aroma.

This product cannot be considered raw. Indeed, even if the drying in smokehouse remains at a relatively room temperature, the process of setting in powder in factory induces a mechanical heating.

I use it anyway because the ratio in the plate leaves a lot of room for live ingredients! And as our Anglo-Saxon friends say: “a little goes a long way”.

Here is a video that shows the production steps of smoked paprika:

Making the recipe

The process is so simple, quick and efficient! Once the ingredients are gathered, you grind them with a food processor and its S-shaped blade.

Carrots, onions, sunflower seeds, corn and spices and other fillings… Once the mixture is homogeneous, all you have to do is shape into meatballs. Our little ones can also have fun!

For the accompaniment we can of course think of zucchini spaghettis, a raw tomato sauce, a plant-based yogurt sauce or simply in a salad.

You can easily freeze them and then put them back in the dehydrator for a couple of hours.

vegan balls plate3

Raw vegan meatballs recipe, smoked flavor

Stéphaële – Raw Cuisine Culinary
Delicious, plump and tasty meatballs that the whole family will love!
Prep Time 30 mins
Dehydration legnh 8 hrs
Course Main Course
Servings 4


  • a dehydrator
  • A food processor


  • 1 cup carrots 120g
  • 2 cups chopped mushrooms 160g
  • ½ cup corn 70g
  • ½ cup shallot 70g
  • 2 tbsp. ground flax 10g
  • 1 clove garlic
  • 1 tbsp. olive oil 15ml
  • 1 tsp maple syrup 5ml
  • ½ cup dried tomatoes 60g
  • 1 tbsp. smoked paprika
  • ½ cup activated sunflower seeds 60g
  • 1 tsp. oregano
  • 2 tbsp. tamari 30ml
  • ½ tsp. cumin
  • 1 tsp. cider vinegar 5ml
  • ½ tsp. Cayenne pepper optionnal


  • Cut the carrots into small pieces.
  • Place dried tomatoes in a bowl of warm water for 20 minutes and then cut into smaller pieces.
  • Place all ingredients including the dried tomatoes in a food processor with an S-blade.
  • Once the mixture is homogeneous, shape into balls.
  • Place the vegan meatballs on a dehydrator tray and let dry at 45°C (118°F) for 8 hours or until desired consistency.
  • Enjoy!


They keep well up to a week in the fridge.
You can also freeze.

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Have you tried to make raw vegan meatballs? What is your favorite combination? Answer me in the comments below 🙂

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