Vegan Meatballs
These vegan meatballs, made with lentils and oats, are my go-to when I’m craving something hearty and comforting without a fuss. I love how they can transform a simple dinner into something special.
I first whipped up these meatballs on a chilly evening when I was craving something warm and cozy.
I discovered that adding a splash of soy sauce to the mix really brings out a savory depth that I adore.
These little guys have become a staple in my kitchen when I want to nourish both my body and soul with plant-based goodness.
Plus, they remind me of making Sunday dinners with my family, but with a plant-powered twist.
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
Green lentils are my top pick here because they hold their shape nicely, but if I’m out, brown lentils work too. I usually use rolled oats for a slightly chewy bite, but breadcrumbs are a fine substitute if you’re in a pinch. I use flaxseed meal as a binder, but chia seeds work well too if you’ve got those on hand.
Tips & Notes
- •I find that letting the mixture chill a bit in the fridge makes it easier to shape the meatballs.
- •If you’ve got a little leftover tomato paste, mix it into the lentil blend for an extra flavor kick.
- •I keep any extras in a glass container in the fridge – they’re great for up to three days.
Recipe Variations
- •Sometimes, I’ll toss in some chopped sun-dried tomatoes or olives for a Mediterranean vibe.
- •My friend Sarah swears by adding a pinch of smoked paprika for a subtle smokiness.
Storage & Freezing
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or on the stovetop before serving.
Frequently Asked Questions
Can I freeze these meatballs?
Yes, these meatballs freeze well. Allow them to cool completely, then place them in an airtight container or freezer bag and store for up to 3 months.
What can I serve with vegan meatballs?
These meatballs pair wonderfully with spaghetti, in a sub sandwich with marinara sauce, or served on a bed of greens.
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These vegan meatballs, made with lentils and oats, are my go-to when I’m craving something hearty and comforting without a fuss. I love how they can transform a simple dinner into something special.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the cooked lentils, rolled oats, flaxseed meal mixture, minced garlic, chopped onion, nutritional yeast, Italian seasoning, salt, and black pepper.
- 2
Using a potato masher or fork, mash the mixture until well combined but still slightly chunky.
- 3
Preheat a large skillet over medium heat and add olive oil.
- 4
Form the lentil mixture into small balls, about 1 inch in diameter.
- 5
Once the skillet is hot, add the meatballs in batches, being careful not to overcrowd the pan.
- 6
Cook the meatballs for about 5-7 minutes on each side, or until they are golden brown and crispy.
- 7
Remove the meatballs from the skillet and drain on paper towels if desired.
- 8
Serve immediately with warm tomato sauce over pasta or in a sub sandwich.
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