Description
Tender, flavorful vegan lentil meatballs made with simple ingredients. These plant-based meatballs hold their shape perfectly and deliver rich, savory flavor in every bite.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth or water
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 3 tablespoons water (for flax egg)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Cook lentils in vegetable broth for 20-25 minutes until tender. Drain and cool.
- 2. Mix ground flaxseed with 3 tablespoons water. Let sit 10 minutes to gel.
- 3. Sauté onion in olive oil until softened, add garlic and cook 1 minute more.
- 4. Process oats into coarse flour in food processor.
- 5. Pulse 2/3 of lentils until roughly chopped, keeping some texture.
- 6. Combine all ingredients in large bowl and mix thoroughly.
- 7. Form into 1.5-inch balls (about 20-24 meatballs).
- 8. Place on parchment-lined baking sheet and brush with oil.
- 9. Bake at 375°F for 25-30 minutes, turning halfway through.
- 10. Let rest 5 minutes before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Mixture should hold together when squeezed but not be overly wet.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 185
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 9g