Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!
Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding , cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more , I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.
Why These Vegan Cornbread Muffins Deserve a Spot on Your Table
It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.
- Vegan with a gluten-free option . But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
- Spicy (or not) . I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
- The perfect texture and tender crumb . These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Notes on Ingredients
Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
- All-purpose flour – Or a 1:1 gluten-free flour blend.
- Baking soda and baking soda
- Sea salt
- Pumpkin puree – Butternut squash puree works too!
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk .
- Vegan butter – I love to use my homemade Vegan Butter .
- Sugar – You can use cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.
How to Make Cornbread Muffins
The process of making these is similar to my Vegan Cornbread Recipe , just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.
Mix the buttermilk.
- Prepare . Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
- Make the vegan buttermilk . Whisk together the vegan milk and vinegar and set aside to thicken.
- Mix the dry ingredients . Whisk together the dry ingredients in a large bowl.
Combine wet and dry.
- Mix the wet ingredients . In a second, smaller bowl, whisk together the wet ingredients until combined.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
Divide batter into muffin pan.
- Bake . Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked.
Variation Ideas for Vegan Cornbread Muffins
Want to switch things up? You’ve got lots of options!
- Make them with green chiles . Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
- Tame the heat a bit . If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
- Add some cheesiness . Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Serving Suggestions
If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!
I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey . And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup .
How to Store
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
More Cornbread, Roll, and Biscuit Recipes
- Vegan Biscuits
- Pumpkin Cornbread
- Gluten-Free Dinner Rolls
Ingredients
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup all purpose flour , ( 148 g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- ⅓ cup pumpkin puree , 80 g
- 1 cup unsweetened almond milk , any vegan milks, 240 mL
- 2 teaspoons apple cider vinegar or white vinegar , 10 mL
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar ( 38 g)
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
Instructions
- Preheat oven to 350°F/180°C.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the wet and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately and enjoy!
Notes
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!
Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding , cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more , I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.
Why These Vegan Cornbread Muffins Deserve a Spot on Your Table
It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.
- Vegan with a gluten-free option . But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
- Spicy (or not) . I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
- The perfect texture and tender crumb . These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Notes on Ingredients
Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
- All-purpose flour – Or a 1:1 gluten-free flour blend.
- Baking soda and baking soda
- Sea salt
- Pumpkin puree – Butternut squash puree works too!
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk .
- Vegan butter – I love to use my homemade Vegan Butter .
- Sugar – You can use cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.
How to Make Cornbread Muffins
The process of making these is similar to my Vegan Cornbread Recipe , just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.
Mix the buttermilk.
- Prepare . Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
- Make the vegan buttermilk . Whisk together the vegan milk and vinegar and set aside to thicken.
- Mix the dry ingredients . Whisk together the dry ingredients in a large bowl.
Combine wet and dry.
- Mix the wet ingredients . In a second, smaller bowl, whisk together the wet ingredients until combined.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
Divide batter into muffin pan.
- Bake . Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked.
Variation Ideas for Vegan Cornbread Muffins
Want to switch things up? You’ve got lots of options!
- Make them with green chiles . Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
- Tame the heat a bit . If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
- Add some cheesiness . Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Serving Suggestions
If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!
I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey . And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup .
How to Store
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
More Cornbread, Roll, and Biscuit Recipes
- Vegan Biscuits
- Pumpkin Cornbread
- Gluten-Free Dinner Rolls
Ingredients
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup all purpose flour , ( 148 g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- ⅓ cup pumpkin puree , 80 g
- 1 cup unsweetened almond milk , any vegan milks, 240 mL
- 2 teaspoons apple cider vinegar or white vinegar , 10 mL
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar ( 38 g)
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
Instructions
- Preheat oven to 350°F/180°C.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the wet and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately and enjoy!
Notes
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!
Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding , cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more , I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.
Why These Vegan Cornbread Muffins Deserve a Spot on Your Table
It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.
- Vegan with a gluten-free option . But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
- Spicy (or not) . I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
- The perfect texture and tender crumb . These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Notes on Ingredients
Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
- All-purpose flour – Or a 1:1 gluten-free flour blend.
- Baking soda and baking soda
- Sea salt
- Pumpkin puree – Butternut squash puree works too!
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk .
- Vegan butter – I love to use my homemade Vegan Butter .
- Sugar – You can use cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.
How to Make Cornbread Muffins
The process of making these is similar to my Vegan Cornbread Recipe , just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.
Mix the buttermilk.
- Prepare . Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
- Make the vegan buttermilk . Whisk together the vegan milk and vinegar and set aside to thicken.
- Mix the dry ingredients . Whisk together the dry ingredients in a large bowl.
Combine wet and dry.
- Mix the wet ingredients . In a second, smaller bowl, whisk together the wet ingredients until combined.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
Divide batter into muffin pan.
- Bake . Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked.
Variation Ideas for Vegan Cornbread Muffins
Want to switch things up? You’ve got lots of options!
- Make them with green chiles . Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
- Tame the heat a bit . If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
- Add some cheesiness . Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Serving Suggestions
If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!
I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey . And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup .
How to Store
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
More Cornbread, Roll, and Biscuit Recipes
- Vegan Biscuits
- Pumpkin Cornbread
- Gluten-Free Dinner Rolls
Ingredients
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup all purpose flour , ( 148 g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- ⅓ cup pumpkin puree , 80 g
- 1 cup unsweetened almond milk , any vegan milks, 240 mL
- 2 teaspoons apple cider vinegar or white vinegar , 10 mL
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar ( 38 g)
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
Instructions
- Preheat oven to 350°F/180°C.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the wet and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately and enjoy!
Notes
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Vegan Cornbread Muffins
Ingredients
- 1 ¼ cups fine grain cornmeal 150 g
- 1 cup all purpose flour ( 148 g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda 2 g
- 1 ½ teaspoons baking powder 6 g
- ¾ teaspoon sea salt 4 g
- ⅓ cup pumpkin puree 80 g
- 1 cup unsweetened almond milk any vegan milks, 240 mL
- 2 teaspoons apple cider vinegar or white vinegar 10 mL
- ¼ cup melted vegan butter 44 g
- 3 tablespoons cane sugar or coconut sugar or organic brown sugar ( 38 g)
- 3 tablespoons maple syrup 69 g
- 2 jalapeños de-seeded and finely diced plus slices for the tops
Instructions
- Preheat oven to 350°F/180°C.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the wet and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately and enjoy!
Video
Notes
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Nutrition
Vegan Cornbread Muffins https://jessicainthekitchen.com/gluten-free-cornbread-muffins-vegan/ October 20, 2025
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.
