Vegan Whole-Food Plant-Based Meatballs
Deliciously hearty and healthy vegan meatballs made from lentils and oats, perfect for pasta or as a protein-packed snack.
Discover the joy of cooking with plant-based ingredients!
These vegan meatballs are not only quick and easy to make but also packed with flavor and nutrition.
Perfectly suitable for dinner, they pair excellently with your favorite marinara sauce and pasta.
Visit vegancooking.recipes for more exciting vegan recipes that will delight your palate and nourish your body.
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 preferable for their texture, but you can substitute with black or brown lentils. Rolled oats can be replaced with quinoa or bread crumbs for a gluten-free option. Nutritional yeast adds a cheesy flavor - feel free to omit if not available.
Tips & Notes
- •For extra flavor, add diced bell peppers or mushrooms to the mixture.
- •If the mixture is too dry, add a tablespoon of vegetable broth or water to help it bind.
Recipe Variations
- •Try adding different herbs like basil or oregano for varied flavors.
- •For a spicy kick, incorporate red pepper flakes into the mixture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Can I freeze these meatballs?
Yes, these meatballs freeze well. Once cooked, allow them to cool completely, then place them in an airtight container or freezer bag for up to 3 months.
What can I serve these meatballs with?
These meatballs are versatile and can be served with spaghetti and marinara, in a sub sandwich, or over rice with stir-fried vegetables.
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Deliciously hearty and healthy vegan meatballs made from lentils and oats, perfect for pasta or as a protein-packed snack.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it becomes gel-like.
- 3
In a large mixing bowl, combine the cooked lentils, rolled oats, onion, garlic, grated carrot, parsley, nutritional yeast, soy sauce, Italian seasoning, salt, and black pepper.
- 4
Add the flax egg to the mixture and mash everything together with a fork or your hands until well combined. You want the mixture to hold together but still have some texture.
- 5
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- 6
Drizzle or lightly brush the meatballs with olive oil for added flavor and crispiness.
- 7
Bake in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
- 8
Remove from the oven and let them cool slightly before serving. Enjoy with your favorite sauce or pasta!
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