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[Recipe] Vegan No-Meat Meatballs (Buckwheat, potatoes, cayenne)

2 min read time Sep 17, 2020


If you love spaghetti, sandwiches and delicious side dishes and enjoy a plant-based diet, you are going to absolutely love these buckwheat inspired vegan meatballs.

Also called “buckwheat nuggets”, these delicious morsels offer you a tasty, crunchy nutrient-rich nugget -- filled with fabulous herbs and plant-based ingredients.

The star of the show is ‘buckwheat -- rich in protein and fiber, as well as a variety of antioxidants and nutrition, many call this sprouting seed a superfood.

Buckwheat is gluten-free, a low glycemic index food and a great source of minerals such as magnesium, copper, folate, phosphorus, and manganese. 

Here’s what you need and how to make these awesome vegan meatballs:


  1. 1 cup of Buckwheat Sprouting Seed (Organic)
  2. Two Boiled Potatoes (Organic)
  3. 2 Tbsp of Onion Powder (Organic)
  4. 2 Tbsp of Nutritional Yeast Powder
  5. 1 Tbsp of Garlic Powder (Organic)
  6. 1 Tsp of Cayenne Pepper Powder (Organic)
  7. 1 Tsp of Lemon Juice Powder (Organic)
  8. Himalayan Salt to Taste
  9. Black Pepper Powder (Organic) to Taste


  1. Bring 3 cups of water to boil in a small pot. Add buckwheat, return to a boil, then reduce heat to a simmer, cover and cook until tender (approximately 10–15 minutes). Drain off any remaining water and let it cool.
  2. Put cooked buckwheat, boiled potatoes (cut into small pieces), onion powder, garlic powder, nutritional yeast powder, cayenne pepper powder, lemon juice powder, salt and pepper in a blender and blend until all ingredients mix well together (optional: can be mixed with a fork).
  3. Remove the mixture into a bowl and simply use your hands and fingers to make small round shape nuggets.
  4. Pan fry nuggets on both sides with a little oil until they turn golden brown. 
  5. Ready to serve with your favorite dipping sauce or eat alone.

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