These vegan Buffalo cauliflower meatballs will be a hit at your next party, but they’re excellent for weekday dinners and meal prep too! Spicy, tender, and full of flavour, you’ll think of endless ways to put them to use.
Consider this Buffalo cauliflower meatball recipe the happy marriage of my Vegan Meatballs and Buffalo Cauliflower Wings . It’s a match made in heaven, friends, and we’ve been making these tender, delicious meatballs for years now! I borrowed the base of my Quinoa Cauliflower Burgers , rolled it into meatball form, and bathed them in spicy Buffalo sauce. (“Bathed in Buffalo sauce” might just be my 4 favourite words in the English language.)
Why These Buffalo Cauliflower Meatballs Are Spicy Perfection
If you love recipes like Vegan Buffalo Chicken Dip and Cheesy Buffalo Cauliflower Wings , you’re going to be a BIG fan of these vegan Buffalo cauliflower meatballs too. Here’s what makes them so irresistible.
- Wholesome ingredients . No fake meat here! The roasted cauliflower is magnificent and mimics the usual chicken in Buffalo meatballs, and quinoa adds a lovely texture and protein. Breadcrumbs and vegan egg replacer bind it all together.
- Awesome flavour . Roasted cauliflower, garlic, and onions add deliciousness to the meatballs themselves, then pan-frying adds another layer of flavour. And then there’s the Buffalo sauce! Spicy, tangy, and perfect for taming with a drizzle of Vegan Ranch .
- So many serving options . You can enjoy these vegan meatballs alone, in a hoagie sprinkled with Vegan Feta or blue cheese, on toothpicks for a game day appetizer, or with Cauliflower Rice or quinoa in a meal bowl.
Notes on Ingredients
Let’s get cooking! Here are the ingredients you’ll need for vegan Buffalo meatballs. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Vegan Meatballs:
- Cauliflower – Roasted cauliflower is tender and has an almost nutty flavour to it, which makes these meatballs so much more delicious than using raw cauliflower.
- Cooked quinoa – Learn more: How to Cook Quinoa .
- Breadcrumbs – Use gluten-free breadcrumbs to make these meatballs gluten-free.
- Egg replacer – I like to use my fave egg replacer from Bob’s Red Mill. You could also use Flax Eggs , but I would remove a tablespoon of water per flax egg to make them better binders.
- Red onion – If you happen to have yellow onion on hand, that’s fine too.
- Salt and pepper
- Garlic
- Coconut oil – Or another oil you like to cook with.
For the Buffalo Sauce:
- Hot sauce – Frank’s Red Hot is the classic choice for Buffalo recipes.
- Vegan butter – I like to use my Vegan Butter recipe.
- Garlic pow der
- Maple syrup – Just a touch for sweetness to balance the heat.
How to Make Vegan Buffalo Cauliflower Meatballs
Now that you’ve got your ingredients ready, it’s time to make some meatballs!
Make the sauce.
- Make the sauce . Combine all the ingredients in a pan set over medium-low heat. Warm, stirring occasionally, until the sauce is smooth.
- Roast the cauliflower . Drizzle the florets with oil on a sheet pan and roast for 15 to 20 minutes at 450ºF.
Pulse the cauliflower to rice it.
- Rice the cauliflower . Add the cauliflower to a food processor and pulse until it’s well-chopped. Measure out a cup for the recipe. (Use the rest for meal bowls or as a side dish!)
- Make the meatball mixture . Return the cauliflower to the food processor with all the rest of the meatball ingredients except the oil. Pulse to combine.
Cook the meatballs.
- Form the meatballs . Roll the mixture into tight balls that hold together.
- Cook the meatballs . Melt the coconut oil in a pan set over medium-high heat. Add the meatballs and cook until nicely browned on all sides.
- Make them saucy . Lower the heat and pour in the sauce. Roll the meatballs around the pan until they’re all coated, then serve.
Tips for the Best Vegan Buffalo Meatballs
I’ve got a few additional pointers to help you make sure this recipe turns out perfect!
- Make your own breadcrumbs . I never buy them! When my homemade Gluten-Free Sandwich Bread or bakery bread goes stale, I freeze it. Then when I’m ready, I toast it to thaw and pulse it into breadcrumbs in my food processor. The flavour and texture is so much better than store-bought.
- Mince the onion and garlic well . You want the onion and garlic to be evenly distributed throughout the meatball mixture so it flavours them evenly.
- Compact the meatballs when you roll them . Use gentle pressure rather than rolling the meatballs loosely. This way, they won’t fall apart when you’re cooking them in the pan.
Serving Suggestions
Here’s some inspiration:
- Transfer the meatballs to a crockpot with the sauce and turn on the keep warm setting. Serve with toothpicks for a party.
- Make a sub by stuffing the meatballs into a hoagie roll with an extra drizzle of sauce, ranch, and vegan cheese.
- Layer them into meal bowls. Use the extra cauliflower rice as a base, then add in the meatballs, Kale Slaw , and drizzle ranch over the top.
- Make a Buffalo cauliflower meatball pizza by spreading the sauce over Pizza Dough , then adding vegan mozzarella and crumbled meatballs. Drizzle with Buffalo sauce and ranch before serving and add some chives or sliced green onions.
How to Store and Reheat Leftovers
- Refrigerator : Transfer the Buffalo cauliflower meatballs and sauce to an airtight container and refrigerate for 3 to 4 days.
- Freezer : Freeze the meatballs with 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.
More Vegan Meatball Recipes
- Vegan Cranberry Meatballs
- Vegan Swedish Meatballs
- Vegan Spaghetti and 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!
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
If you’re looking for a savoury vegan brunch option, this Overnight Breakfast Strata Recipe is it! Loaded with sautéed veggies, hearty bread, plant-based cheese, and veggie bacon, all baked in a silky tofu egg base, it’s a total crowd-pleaser.
Tofu is definitely my favourite egg substitute for breakfast recipes. I’ve tried the store-bought substitutes in the past, but tofu keeps it simple—and it’s a lot cheaper too! I use it in Easy Vegan Quiche and Vegan Frittata , and it’s also the binder in this overnight breakfast strata recipe. If you’ve never had a strata, think of it kind of like a savoury Overnight Baked French Toast Casserole or bread pudding. Instead of loading the bread-and-custard mixture with fruit and sweet ingredients, it’s full of veggies and cheese!
Why This Overnight Breakfast Strata Is Perfect for Holidays (and Weekdays Too!)
This breakfast strata recipe is such a multitasker, I think you’ll find yourself making it again and again! Here’s why I love it.
- Get the prep work done in advance . If you’re not a morning person, you will appreciate that all the hard work is done the night before! In the morning, all you have to do is bake.
- An all-day kind of recipe . Stratas are a classic breakfast or holiday brunch option, but there’s no reason you can’t enjoy this recipe for dinner too!
- Freezes beautifully . This breakfast strata recipe is also fantastic for meal prep. It stores well in the fridge and the freezer, so I love baking a pan, cutting it into pieces, and popping them in the freezer for heat-and-eat weekday breakfasts.
Notes on Ingredients
Grab these ingredients and you’re well on your way to making this vegan breakfast strata recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetable Filling:
- Olive oil
- Yellow onion
- Red bell pepper – Orange or yellow bell pepper also work.
- Mushrooms – I recommend white mushrooms or cremini mushrooms.
- Baby spinach – This wilts into the filling and has a milder flavour than regular spinach.
- Salt and black pepper
Vegan Egg Base:
- Silken tofu – Silken tofu is a must! It has a smoother texture that works perfectly when you want to make it into a vegan custard for strata and quiche.
- Nutritional yeast
- Chickpea flour – This helps achieve the right baked egg texture.
- Seasonings – Ground turmeric, garlic powder, salt, and black pepper.
- Vegan milk – Any variety, as long as it’s unsweetened and unflavoured.
Assembly:
- Bread – Cubed day-old bread, preferably a hearty, crusty variety. (My No-Knead Bread is perfect!)
- Vegan cheese – Get a block of cheese and cut it into cubes rather than using shreds. This gives you pockets of melty cheesy goodness.
- Vegan bacon – You can use homemade Crispy Vegan Bacon or your favourite store-bought variety.
How to Make This Breakfast Strata Recipe
Here’s a step-by-step guide to making a vegan breakfast strata.
Sauté the vegetables.
- Sauté the vegetables . Heat the oil in a skillet set over medium heat, then add the onion and cook for 3 to 4 minutes to soften. Stir in the bell pepper and mushrooms, season with salt and pepper, and cook for 6 to 8 minutes, until the mushrooms are starting to brown. Stir in the spinach until it wilts.
- Make the vegan egg . Puree all of the ingredients in a blender or food processor.
Add the vegetables and bread to baking dish.
- Assemble . Add half the bread to a greased casserole dish, then add half the sautéed veggies. Repeat the layers and then pour the tofu egg mixture on top. Press the bread cubes into the egg and scatter the vegan cheese over the top.
- Chill . Cover and place the casserole dish in the refrigerator for at least 8 hours.
- Prepare . Take the strata out of the fridge and let it sit at room temperature for 15 to 20 minutes. Meanwhile, preheat the oven to 375ºF. Cover the baking dish with foil.
Bake.
- Bake . Place the strata in the oven and bake for 35 minutes, then remove the foil and bake for 15 to 20 minutes more. The center should be set and the top will be golden brown.
- Serve. Crumble the vegan bacon over the top and cool for 10 to 15 minutes. Slice and serve warm.
Tips and Variations
- Change it up with the seasons . You can use summer vegetables like fresh corn and zucchini in the summer, asparagus in the spring, etc. The vegetable portion of this recipe is versatile!
- Make it gluten-free . My Gluten-Free Sandwich Bread would be perfect, or use your favourite store-bought gluten-free bread.
- Try a bagel strata . For a fun twist on the classic, use chunks of bagel in this breakfast strata recipe. (My Gluten-Free Bagels also work for a gluten-free version!)
- Add vegan sausage . Cook and cut your favourite vegan breakfast sausage into chunks and add that to the strata for a savoury addition.
- Blend the tofu egg mixture thoroughly . You don’t want chunks of unblended tofu in there!
What to Serve With Breakfast Strata
I think this breakfast strata is perfect with a side of fresh fruit or my Rainbow Fruit Salad with Maple Lime Dressing . This Hash Brown Recipe is a great all-purpose breakfast side too, or for something a little sweeter, try Vegan Zucchini Muffins .
How to Store Leftovers
- Refrigerator : Cover leftovers in the baking dish or transfer smaller portions to an airtight container. This breakfast strata recipe will keep up to 4 days in the refrigerator.
- Freezer : Wrap individual portions in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat : Warm the strata in the microwave, or heat larger portions in a covered baking dish in the oven at 350ºF, until warmed through. (The amount of time it will take depends on the amount you’re reheating.)
More Savoury Vegan Breakfast Recipes
- Vegan Breakfast Pizza
- Perfectly Crispy Breakfast Potatoes
- Vegan Breakfast Burritos
- Biscuits and Gravy
Ingredients
Vegetable Filling:
- 1 tablespoon olive oil , 15 mL
- 1 small yellow onion , finely diced – 1 cup / 130 g
- 1 red bell pepper , finely diced – 1 cup / 120 g
- 2 cups mushrooms , sliced – 140 g
- 2 cups fresh baby spinach , 60 g
- Salt and black pepper , to taste
Vegan Egg Base:
- 1 block silken tofu , 12 oz / 340 g
- 2 tablespoons nutritional yeast , 10 g
- ½ cup chickpea flour , 60 g
- ¼ teaspoon ground turmeric , 0.5 g
- ½ teaspoon garlic powder , 1.5 g
- ¾ teaspoon salt , 4.5 g
- Black pepper , to taste
- 1 ¼ cups unsweetened vegan milk , 300 mL
Assembly:
- 7 cups cubed day-old bread , e.g., ciabatta or sourdough – about 400 g
- 2 cups vegan cheese , cubed – 220 g
- For the topping: 6 strips vegan bacon , cooked and crumbled – about 40 g
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Add bell pepper and mushrooms, season with a pinch of salt and pepper, and cook for another 6–8 minutes until the mushrooms release their moisture and begin to brown. Add spinach and cook for 1–2 minutes, stirring, until wilted. Remove from heat and let cool slightly.
- In a blender or food processor, combine silken tofu, nutritional yeast, chickpea flour, turmeric, garlic powder, salt, black pepper, and vegan milk. Blend until smooth and creamy.
- Lightly grease a 9×13 inch (23×33 cm) casserole dish. Spread half the bread cubes into the dish. Top with half the sautéed vegetables. Repeat with the remaining bread and vegetables. Pour the tofu mixture evenly over everything, pressing the bread gently into the liquid to ensure it’s well absorbed. Top with vegan cheese.
- Cover the casserole dish tightly and refrigerate overnight (at least 8 hours) to let the bread soak up all the custard and flavors.
- In the morning : Preheat the oven to 375°F (190°C). Let the strata sit at room temperature for 15–20 minutes. Cover with foil and bake for 35 minutes. Remove foil, and bake uncovered for another 15–20 minutes, until the center is set and the top is golden brown.
- Sprinkle crumbled vegan bacon over the top. Let cool for 10–15 minutes before slicing. Garnish with fresh herbs if desired and serve warm.
Notes
- Refrigerator : Cover leftovers in the baking dish or transfer smaller portions to an airtight container. This breakfast strata recipe will keep up to 4 days in the refrigerator.
- Freezer : Wrap individual portions in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat : Warm the strata in the microwave, or heat larger portions in a covered baking dish in the oven at 350ºF, until warmed through. (The amount of time it will take depends on the amount you’re reheating.)
