Homemade Vegan Meatballs Recipe
You want vegan meatballs you can truly enjoy without the guilt that comes with eating actual meat? Then this my quick and delicious vegan meatballs is all you've been looking for in ages.
Equipment
- Food processor or blender
- Baking sheet or skillet
- Parchment paper if you're baking
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 1 cup cooked lentils brown or green, drained well
- 1 cup rolled oats blended into a coarse flour
- 1/2 cup walnuts finely chopped
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt & pepper to your taste
- 1 tablespoon ground flaxseed + 2.5 tbsp water flax egg
- Olive oil spray for baking or pan-frying
Instructions
Preheat oven
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper (if baking).
Make the flax egg:
- Combine ground flaxseed and water in a small bowl. Let it sit for 5 to 10 minutes until thickened.
Prepare the base:
- In a skillet, heat a teaspoon of oil over medium heat. Sauté onions for 3 to 4 minutes until soft. Add garlic and cook for another minute. Remove from heat.
Combine ingredients:
- In a food processor, pulse lentils, oats, walnuts, sautéed onion and garlic, tomato paste, soy sauce, herbs, paprika, flax egg, and salt & pepper.
- Pulse until the mixture holds together but still has some texture (not a paste).
Form meatballs:
- Roll the mixture into 1.5-inch balls using your hands or a cookie scoop.
Cook options:
Bake:
- Place on baking sheet, lightly spray with oil, and bake for 25 to 30 minutes, flipping halfway.
Pan-fry:
- Heat oil in a skillet and fry meatballs over medium heat, turning to brown all sides (about 10 to 12 minutes total).
Serve:
- Serve with your meatballs marinara sauce and pasta, on subs, or with a side of roasted veggies.