Plant-Based Vegan Meatballs
These meatballs are hearty and packed with flavor, making them a satisfying addition to any meal. I love how they mimic the texture of traditional meatballs ...
I remember the first time I tried making vegan meatballs; I was skeptical but excited!
It turns out that beans and lentils can be transformed into something just as comforting as their meaty counterparts.
This recipe holds a special place in my heart because it’s a fantastic way to nourish my body while sharing the joy of plant-based eating with friends and family.
Plus, these meatballs freeze beautifully, making meal prep a breeze!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using lentils as a base because they’re packed with protein and cook up so nicely. If you don't have chickpeas, you could swap them out for black beans or even some grated zucchini for a different flavor! Oats help bind everything together, so don’t skip those.
Tips & Notes
- •I keep my meatballs in a glass container in the fridge; they stay fresh for about a week.
- •If you want a little kick, try adding some red pepper flakes to the mixture!
Recipe Variations
- •Sometimes I’ll add chopped spinach or kale for an extra nutrient boost.
- •If I’m feeling adventurous, I’ll mix in some Italian herbs like oregano or basil.
Storage & Freezing
Store these meatballs in an airtight container in the fridge for up to a week. You can also freeze them for quick meals later—just pop them in the oven straight from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Can I freeze these meatballs?
Absolutely! I usually make a double batch and freeze half. Just let them cool completely before freezing, and they’ll keep well for about 3 months.
What can I use instead of lentils?
You can substitute with cooked quinoa or even finely chopped mushrooms if you want a different texture.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Feijoada
This Vegan Feijoada warms my heart and fills my soul with its rich flavors and comforting vibes. It's a plant-based twist on a traditional Brazilian dish tha...
Vegan Hummus
A creamy and delicious hummus that’s perfect for dipping, spreading, or enjoying straight from the bowl. This classic Middle Eastern dip is made with wholeso...
Fattoush
This Fattoush is fresh, vibrant, and a beautiful way to showcase seasonal veggies. I love how the crispy bread adds a delightful crunch to the salad!
These meatballs are hearty and packed with flavor, making them a satisfying addition to any meal. I love how they mimic the texture of traditional meatballs ...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes to thicken.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and smoked paprika, and cook for another minute until fragrant.
- 4
In a mixing bowl, combine the cooked lentils, chickpeas, oats, nutritional yeast, fresh parsley, salt, and pepper.
- 5
Add the flax flax egg to the mixture and mash everything together with a fork or potato masher until it’s well combined but still has some texture.
- 6
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- 7
Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and firm to the touch.
- 8
Serve with marinara sauce over spaghetti or as a part of a sub sandwich. Enjoy!
Comments
Loading comments...