Here’s a hearty, protein-rich recipe for Vegan Lentil Meatballs — perfect for pasta night, wraps, bowls, or even as appetizers with dipping sauce. These meatballs are packed with flavor, hold together well, and are completely egg-free and dairy-free. 🍝🌱💪
🌿 Vegan Lentil Meatballs
Servings: ~16 meatballs (4 servings)
Prep Time: 15 min | Cook Time: 30 min
Gluten-free option included
Ingredients:
- 1 cup cooked brown or green lentils (about ½ cup dry)
- ½ cup rolled oats (use GF if needed)
- ½ cup breadcrumbs (or more oats for GF)
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 1 tbsp soy sauce or tamari
- 1 tbsp tomato paste or ketchup
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Salt to taste
- Optional: 2 tbsp nutritional yeast or chopped parsley
Instructions:
- Prepare flax egg: In a small bowl, mix flaxseed with water. Let sit for 5 minutes to gel.
- Mash lentils: In a mixing bowl, mash cooked lentils with a fork or potato masher until mostly smooth, leaving some texture.
- Mix: Add oats, breadcrumbs, onion, garlic, soy sauce, tomato paste, spices, and flax egg. Mix thoroughly. If too wet, add a bit more breadcrumbs.
- Chill (optional): For best shaping, chill the mixture for 15–20 minutes in the fridge.
- Form meatballs: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, flipping halfway through, until firm and browned.Or air-fry at 375°F for 10–12 minutes.
🍝 Serving Suggestions:
- Over spaghetti and marinara
- In a sub sandwich with vegan cheese and tomato sauce
- As a protein topper for Buddha bowls or salads
- Paired with vegan tzatziki or BBQ sauce for dipping
💡 Storage Tips:
- Refrigerate cooked meatballs up to 4 days.
- Freeze (cooked or uncooked) up to 2 months — reheat in oven or air fryer.
Would you like a no-bake version, Indian-style kofta, or Italian-seasoned version with herbs and sun-dried tomatoes?
