4.67 from 6 votes
Vegan Brown Rice Meatballs by Pasta-based. Golden brown vegan meatballs fried in oil. Option to bake available, too.
Vegan Cauliflower and Brown Rice Meatballs
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Bake or fry these vegan meatballs made with cauliflower and brown rice. Easy to make using flavorful, simple, plant-based ingredients. Perfect for pairing with a variety of sauces, sandwiches, and soups.

Course: Dinner
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: breadcrumbs, brown rice, cauliflower, gluten-free, vegan, vegan meatballs, vegetarian
Servings: 16 meatballs
Calories per Serving: 112 kcal
  • 2 cups cauliflower florets
  • 2 cups brown rice cooked
  • 1/2 cup Italian-seasoned breadcrumbs gluten-free option
  • 2 flax eggs see notes for instructions
  • 2 tablespoon fresh basil
  • 2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • vegetable oil*
  1. Cut cauliflower into florets and measure out 2 cups (220g). Add to a small pot and cover with water. Bring to a boil for 5 minutes, until cauliflower is soft. Drain and set aside.

  2. In a food processor, add softened cauliflower florets, brown rice, flax egg (see notes), basil, oregano, garlic powder, onion powder, salt, and paprika. Pulse until well-combined. You may need to do this in batches to make sure all the ingredients get processed well.

  3. Roll even portions of the mixture between your hands into golf-ball sized balls (see photo). You should get about 16 balls -- or about 46g of the mixture per ball. 

    Vegan Brown Rice Meatballs by Pasta-based. A photo of two hands forming a vegan meatball into the perfect ball.
To fry (recommended)
  1. Heat a thin layer of vegetable oil in a 10-inch frying pan on medium heat.*  Add the balls in small batches, be sure not to crowd the pan and fry, turning frequently with a fork or spatula, until golden brown on all sides.

  2. Once a ball is golden brown, carefully place it on a plate lined with paper towels to soak up any excess oil. Serve warm.

To bake
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Add vegan meatballs to the baking sheet and bake for 30 minutes or until the outside starts to brown lightly and form a crust. Serve warm.

Recipe Notes

Nutrition Facts
Vegan Cauliflower and Brown Rice Meatballs
Amount Per Serving (4 balls)
Calories 112 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 91mg4%
Potassium 124mg4%
Carbohydrates 22g7%
Fiber 1g4%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 6.1mg7%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.