Mushroom Lentil Vegan MeatballsApr 06, 2022
I love a good vegan meatball and these do not disappoint. With a base of lentils and mushrooms, these meatless meatballs have an earthy, herb taste that enhance any noodle or sauce you pair them with.
To speed up your dinner prep, pre-cook your lentils on the weekend during your batch cooking session or make a whole batch of the meatballs ahead of time to reheat and serve during the week. You could also swap canned lentils.
If preparing in advance, refrigerate the meatballs and cook them up right before servings. They also freeze well: place on a sheet pan and place in the freezer for about 45 minutes until firm. Transfer to a freezer safe container and store for up to 6 months.
I think they'd also be equally delicious in our Paprikash recipe. Just swap the tofu for the meatballs.
These plant-based meatballs are also a great filling in a meatball sub, or can be topped with marinara over your favorite pasta.
Mushroom Lentil Vegan Meatballs
Prep time: 15 minutes | Cook time: 65 minutes
Makes 12 1-inch meatballs
¼ cup dried green lentils
1 Tbsp vegan butter or vegetable broth
1 cup sliced cremini mushrooms
¼ onion, chopped
1 garlic cloves, minced
½ tsp oregano
¼ tsp thyme
2 tsp soy sauce, tamari or shoyu
⅓ cup regular or gluten-free breadcrumbs
1 flax egg (1 Tbsp ground flaxseed + 2 ½ Tbsp water)
sea salt, to taste
freshly ground black pepper, to taste
- Preheat the oven to 400°F.
- In a medium-sized pot, add the lentils and 1½ cups of water. Bring to a boil, cover and reduce to low heat. Simmer for approximately 25 minutes or until the lentils are softened and cooked through.
- Meanwhile, add the butter (or vegetable broth) and onion to a large skillet over medium-high heat. When the butter has melted, stir in the garlic and mushrooms. Cook for 4 minutes until softened. Stir in the oregano, thyme and soy sauce.
- In a food processor, add the cooked green lentils, mushroom mixture, breadcrumbs and flax egg. Blend on high speed until all ingredients are well combined. Taste and add salt and pepper as needed.
- Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper or a silpat mat.
- Bake for 20 to 25 minutes until golden brown.
Ditch the oil: Use vegetable broth instead of butter.
Gluten Allergy? Use gluten-free breadcrumbs.
Soy Allergy? Use coconut aminos instead of soy sauce.
Spoiler Alert: Mushroom Lentil Vegan Meatballs will stay fresh in an air-tight container in the refrigerator for 1 week.
Batch it up! Mushroom Lentil Vegan Meatballs can be served with gravy as a main meal, tossed in pastas or added to casseroles.
More Proteins and Fillings Recipes:
- LInk 1
- Link 2
- Link 3