I borrowed the core of this recipe from Genuis Kitchen , and will forewarn you that it is time consuming, but I received pretty great reviews from all my loyal taste testers. (So good, that I forgot to grab a photo of the final product! SORRY, but you’ll get the picture). I also extended the production time significantly, which matched with my sauce is about the only changes that I made to the original recipe, by added a slow cooking step that wasn’t originally used because I truly wanted the flavours to be absorbed of my lovely homemade BBQ sauce, which can be found in my Tacoizm post or Pulled “Pork” Jackfruit.




  • 1 1/2 c. organic vegetable broth
  • 3 c. vital wheat gluten
  • 3/4 c. nutritional yeast
  • 1 tsp. fresh basil, chopped finely
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1/2 tsp. sage
  • 1 tbsp. fresh cracked pepper
  • 3/4 c. Bragg’s All Purpose Liquid Soy Seasoning
  • 1/4 c. olive oil
  • 3 garlic cloves, minced


  • 12 c. vegetable broth
  • 1/4 c. tamari

Overnight Sauce

  • 1 can of crushed tomatoes (medium)
  • 1/4 c. basil, chopped finely
  • 1 tbsp. red pepper flakes
  • 1/4 c. olive oil
  • 4 cloves of garlic, minced

BBQ Sauce

  • 3 cups of tomato sauce
  • 1/4 c. apple cider vinegar
  • 1/4 c. maple syrup
  • 2 tbsp. unsulphured molasses
  • 2 tbsp. golden or brown sugar
  • 2 tbsp. olive oil
  • 3 cloves of garlic
  • 1 tsp. lemon pepper spice
  • 1 tsp. minced onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1/4 tsp coriander
  • 1/4 tsp. cayenne
  • 1/4 tsp. liquid smoke.



  1. Bring broth mixture to a boil and them simmer to just below boiling.
  2. Mix together VWG, nutritional yeast and spices in a large bowl. Mix together, in a separate bowl the garlic and wet ingredients and pour into the dry ingredients. Gently mix until ingredients are blended and then knead very well, and roll into inch size meatballs.
  3. Once broth has simmered to just below boiling, add the meatballs one by one and partially cover and let simmer for 60 min.
  4. Pan fry until golden brown (note that they are quite spongey, I didn’t pan fry quite long enough, and suggest cooking on all sides until a dark golden brown, not likely browned, as they will soften again when put in slow-cooker.)
  5. Mix together the ingredients for the overnight sauce and add to all the meatballs when finished pan frying and store in fridge for 3 hrs to overnight. This helps them slowly absorb the flavours inside the ball, so the longer you leave them, the more flavourful.
  6. Prepare the BBQ, by adding all ingredients and mixing until well blended.
  7. Drain and add meatballs, and BBQ sauce to slow-cooker and cook on low for 6-8 hours.



Bon Appetit!



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