Best Vegan Lentil Meatballs Recipe for Easy Meals

Looking for a delicious, hearty, and healthy alternative to traditional meatballs? Our best vegan lentil meatballs recipe is just what you need!

Packed with plant-based protein, fiber, and vibrant spices, these meatballs are perfect for anyone craving a comforting meal without compromising on flavor. Whether you’re a seasoned vegan, vegetarian, or simply someone wanting to add more wholesome dishes to your repertoire, these lentil meatballs will quickly become a favorite.

They boast a perfectly tender yet firm texture, ideal for pairing with your favorite pasta, sub sandwich, or dipping sauces. Plus, they’re incredibly easy to make, using pantry staples and minimal prep time.

This recipe proves that vegan cooking can be both simple and immensely satisfying. Let’s dive into why you’ll love this recipe and how to make these mouthwatering lentil meatballs from scratch!

Why You’ll Love This Recipe

First, these lentil meatballs are incredibly nutritious. Lentils provide a rich source of plant-based protein, iron, and fiber, making these meatballs not only tasty but also good for your body.

Second, the recipe is versatile. You can bake or pan-fry the meatballs depending on your preference, and they hold together beautifully without eggs or dairy.

Lastly, they’re bursting with flavor thanks to herbs, spices, and a hint of umami from nutritional yeast and soy sauce. They’re perfect for family dinners, meal prep, or impressing guests with a vegan twist on a classic dish.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 1/2 cups water or vegetable broth
• 1 tablespoon olive oil (plus more for cooking)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup rolled oats
• 1/3 cup ground flaxseed
• 1/4 cup nutritional yeast
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1/4 cup fresh parsley, chopped (optional)

Equipment

• Medium saucepan for cooking lentils
• Large mixing bowl
• Food processor (optional, for texture)
• Baking sheet lined with parchment paper
• Large skillet (if pan-frying)
• Measuring cups and spoons
• Spatula or wooden spoon
• Mixing spoon or hands for forming meatballs

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and water or vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.
2. Sauté aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 5 minutes until translucent. Add minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
3. Prepare the oat and flax mixture: In a large bowl, combine rolled oats and ground flaxseed. The flaxseed will act as a binder, similar to eggs.
4. Mix the base: Add the cooked lentils, sautéed onions and garlic, nutritional yeast, soy sauce, dried oregano, basil, smoked paprika, black pepper, salt, and red pepper flakes (if using) to the bowl. Use a fork or potato masher to mash the mixture slightly until it holds together but still has some texture.
5. Pulse (optional): For a smoother texture, pulse half of the lentil mixture in a food processor for 10-15 seconds, then return to the bowl and mix well.
6. Add fresh herbs: Fold in the chopped parsley if desired for a fresh, vibrant flavor.
7. Form the meatballs: Using your hands or a spoon, scoop out about 2 tablespoons of mixture and roll into balls. Place them on the parchment-lined baking sheet. You should get approximately 18-20 meatballs.
8. Cook the meatballs:
   • Baking option: Preheat oven to 375°F (190°C). Bake the meatballs for 25-30 minutes, flipping halfway through until golden and firm.
   • Pan-frying option: Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the meatballs, turning occasionally, for 8-10 minutes until browned on all sides and heated through.
9. Serve: Enjoy your lentil meatballs immediately with your favorite sauce or store in an airtight container in the fridge for up to 4 days.

Tips & Variations

Tip: If your mixture feels too wet, add more oats or ground flaxseed a tablespoon at a time to help it bind better.

Variation: For a gluten-free version, substitute oats with gluten-free oats or crushed gluten-free crackers.

Flavor twist: Add finely chopped sun-dried tomatoes or roasted red peppers for an extra burst of flavor.

Make it smoky: Increase smoked paprika or add a splash of liquid smoke to mimic a BBQ flavor.

Nutrition Facts

Serving Suggestions

These vegan lentil meatballs are incredibly versatile. Serve them over your favorite pasta with marinara sauce for a classic Italian experience.

Alternatively, try them in a vegan sub sandwich with melted vegan cheese and plenty of fresh veggies.

For a lighter option, pair the meatballs with a fresh salad or roasted vegetables. They’re also amazing when dipped in vegan pesto, barbecue sauce, or even a spicy harissa mayo.

Want to try more vegan recipes? Check out our Jamaican Minced Beef Recipes for hearty meals, or bake something sweet with the Marzipan Challah Recipe.

For a fun dough base, try the Magic Dough Recipe.

Conclusion

Creating delicious, satisfying vegan meals doesn’t have to be complicated or time-consuming. This best vegan lentil meatballs recipe is proof that with simple ingredients and easy steps, you can enjoy a comforting, protein-packed dish that everyone will love.

Whether you’re new to plant-based cooking or a longtime vegan, these meatballs bring heartiness and flavor to your table.

They’re perfect for weeknight dinners, meal prepping, or impressing friends with a plant-based twist on a classic favorite. So grab your apron and get ready to make some memorable lentil meatballs that are as nutritious as they are tasty.

Happy cooking!

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