These Buffalo Quinoa Cauliflower Vegan Meatballs will be a HIT at your next party! They are incredibly easy to make, coated in buffalo sauce and so meal preppable!
Imagine this: your new favourite vegan meatballs recipe, with the best texture, slathered in a sweet and spicy buffalo sauce. That’s exactly what you’re going to get with this recipe. Now I’ve made meatballs before when I made my beet meatballs , and after that I knew I wanted to delve deeper into the meatless meatballs world. That’s one of the things I love about vegetarian and vegan food. You can use such a range of ingredients to recreate dishes that you can make something that is completely in your taste. There are no rules and don’t ever let anyone try and tell you that there are!
So here’s the assembly of these vegan meatballs. I knew using cauliflower and quinoa together to make these vegan meatballs would make the perfect texture combination after making these Quinoa Cauliflower Burgers. The roasted cauliflower alone is magnificent just like in my sticky sesame cauliflower wings which mimic chicken, and quinoa adds a lovely texture while also adding lots of fibre and added protein. After that it was really about binding and seasonings.
Ingredients
- 1 cup roasted cauliflower , instructions below; 120 g
- 1 cup cooked quinoa , 137 g
- 1 cup breadcrumbs , 100 g
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , 114 g
- ½ teaspoon ground black pepper , 1 g
- ¾ teaspoon sea salt , 4 g
- 3 cloves garlic , minced
- 1 ½ tablespoons coconut oil , 20 mL
Buffalo Sauce
- ½ cup vinegar based hot sauce , such as Frank’s hot sauce, 120 mL
- 1 tablespoon vegan butter , 14 g
- 1 teaspoon garlic powder , 3 g
- 2-3 tablespoons maple syrup , 30 - 45 mL
Instructions
Buffalo Sauce
- Mix all the ingredients together other medium low heat in a sauce pan until completely incorporated. Set aside until ready to use.
Vegan Meatballs
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe. You can use the rest for a cauliflower rice recipe
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
- Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!
Notes
- Refrigerator : Transfer the Buffalo cauliflower meatballs and sauce to an airtight container and refrigerate for 3 to 4 days.
- Freezer : Freeze the meatballs in the sauce, in an airtight container or freezer bag. They’ll keep up to 3 months in the freezer. Thaw in the fridge before reheating.
- To reheat : Warm up the meatballs in the microwave or in a skillet set over medium heat.
These Buffalo Quinoa Cauliflower Vegan Meatballs will be a HIT at your next party! They are incredibly easy to make, coated in buffalo sauce and so meal preppable!
Imagine this: your new favourite vegan meatballs recipe, with the best texture, slathered in a sweet and spicy buffalo sauce. That’s exactly what you’re going to get with this recipe. Now I’ve made meatballs before when I made my beet meatballs , and after that I knew I wanted to delve deeper into the meatless meatballs world. That’s one of the things I love about vegetarian and vegan food. You can use such a range of ingredients to recreate dishes that you can make something that is completely in your taste. There are no rules and don’t ever let anyone try and tell you that there are!
So here’s the assembly of these vegan meatballs. I knew using cauliflower and quinoa together to make these vegan meatballs would make the perfect texture combination after making these Quinoa Cauliflower Burgers. The roasted cauliflower alone is magnificent just like in my sticky sesame cauliflower wings which mimic chicken, and quinoa adds a lovely texture while also adding lots of fibre and added protein. After that it was really about binding and seasonings.
Ingredients
- 1 cup roasted cauliflower , instructions below; 120 g
- 1 cup cooked quinoa , 137 g
- 1 cup breadcrumbs , 100 g
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , 114 g
- ½ teaspoon ground black pepper , 1 g
- ¾ teaspoon sea salt , 4 g
- 3 cloves garlic , minced
- 1 ½ tablespoons coconut oil , 20 mL
Buffalo Sauce
- ½ cup vinegar based hot sauce , such as Frank’s hot sauce, 120 mL
- 1 tablespoon vegan butter , 14 g
- 1 teaspoon garlic powder , 3 g
- 2-3 tablespoons maple syrup , 30 - 45 mL
Instructions
Buffalo Sauce
- Mix all the ingredients together other medium low heat in a sauce pan until completely incorporated. Set aside until ready to use.
Vegan Meatballs
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe. You can use the rest for a cauliflower rice recipe
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
- Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!
Notes
- Refrigerator : Transfer the Buffalo cauliflower meatballs and sauce to an airtight container and refrigerate for 3 to 4 days.
- Freezer : Freeze the meatballs in the sauce, in an airtight container or freezer bag. They’ll keep up to 3 months in the freezer. Thaw in the fridge before reheating.
- To reheat : Warm up the meatballs in the microwave or in a skillet set over medium heat.
These Buffalo Quinoa Cauliflower Vegan Meatballs will be a HIT at your next party! They are incredibly easy to make, coated in buffalo sauce and so meal preppable!
Imagine this: your new favourite vegan meatballs recipe, with the best texture, slathered in a sweet and spicy buffalo sauce. That’s exactly what you’re going to get with this recipe. Now I’ve made meatballs before when I made my beet meatballs , and after that I knew I wanted to delve deeper into the meatless meatballs world. That’s one of the things I love about vegetarian and vegan food. You can use such a range of ingredients to recreate dishes that you can make something that is completely in your taste. There are no rules and don’t ever let anyone try and tell you that there are!
So here’s the assembly of these vegan meatballs. I knew using cauliflower and quinoa together to make these vegan meatballs would make the perfect texture combination after making these Quinoa Cauliflower Burgers. The roasted cauliflower alone is magnificent just like in my sticky sesame cauliflower wings which mimic chicken, and quinoa adds a lovely texture while also adding lots of fibre and added protein. After that it was really about binding and seasonings.
Ingredients
- 1 cup roasted cauliflower , instructions below; 120 g
- 1 cup cooked quinoa , 137 g
- 1 cup breadcrumbs , 100 g
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , 114 g
- ½ teaspoon ground black pepper , 1 g
- ¾ teaspoon sea salt , 4 g
- 3 cloves garlic , minced
- 1 ½ tablespoons coconut oil , 20 mL
Buffalo Sauce
- ½ cup vinegar based hot sauce , such as Frank’s hot sauce, 120 mL
- 1 tablespoon vegan butter , 14 g
- 1 teaspoon garlic powder , 3 g
- 2-3 tablespoons maple syrup , 30 - 45 mL
Instructions
Buffalo Sauce
- Mix all the ingredients together other medium low heat in a sauce pan until completely incorporated. Set aside until ready to use.
Vegan Meatballs
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe. You can use the rest for a cauliflower rice recipe
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
- Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!
Notes
- Refrigerator : Transfer the Buffalo cauliflower meatballs and sauce to an airtight container and refrigerate for 3 to 4 days.
- Freezer : Freeze the meatballs in the sauce, in an airtight container or freezer bag. They’ll keep up to 3 months in the freezer. Thaw in the fridge before reheating.
- To reheat : Warm up the meatballs in the microwave or in a skillet set over medium heat.
Buffalo Cauliflower Meatballs
Ingredients
- 1 cup roasted cauliflower instructions below; 120 g
- 1 cup cooked quinoa 137 g
- 1 cup breadcrumbs 100 g
- 2 Bob’s Red Mill Egg Replacers OR flax eggs if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced 114 g
- ½ teaspoon ground black pepper 1 g
- ¾ teaspoon sea salt 4 g
- 3 cloves garlic minced
- 1 ½ tablespoons coconut oil 20 mL
Buffalo Sauce
- ½ cup vinegar based hot sauce such as Frank’s hot sauce, 120 mL
- 1 tablespoon vegan butter 14 g
- 1 teaspoon garlic powder 3 g
- 2-3 tablespoons maple syrup 30 - 45 mL
Instructions
Buffalo Sauce
- Mix all the ingredients together other medium low heat in a sauce pan until completely incorporated. Set aside until ready to use.
Vegan Meatballs
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe. You can use the rest for a cauliflower rice recipe
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
- Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!
Video
Notes
- Refrigerator : Transfer the Buffalo cauliflower meatballs and sauce to an airtight container and refrigerate for 3 to 4 days.
- Freezer : Freeze the meatballs in the sauce, in an airtight container or freezer bag. They’ll keep up to 3 months in the freezer. Thaw in the fridge before reheating.
- To reheat : Warm up the meatballs in the microwave or in a skillet set over medium heat.
Nutrition
Buffalo Cauliflower Meatballs https://jessicainthekitchen.com/buffalo-quinoa-cauliflower-vegan-meatballs/ October 22, 2025
Last year was such a fascinating and positively challenging year for me. For many reasons, but for the purpose of this blog post – because I started and finished my passion project that had been on my mind for 3 years – my ebook It’s That Easy . One of the questions I often get is “how did you stay motivated/determined to finish?” .
As such, I wanted to share these tips in case there’s something in your life that you really want to finish, but it seems incredibly daunting at the beginning. Trust me, like I said my book sat in draft for 3 years. But then last year I got really into self-help books, letting go of fear and really dug deep into believing in myself. So I started it, wrote it and even finished it when I said I would! I truly hope these practical tips help you out too!
START
“We suffer more often in imagination than in reality.”
SLEEP
PRIORITISE
GET HELP
DONE OVER PERFECT
KEEP UP YOUR HEALTH
ENJOY THE PROCESS
I really hope this helped you! I wish you all the best with your passion project, and know that I’m rooting for you!
