These Lentil & mushroom vegan meatballs are served in a simple tomato sauce and are dairy-free, gluten-free, healthy, and delicious served with spaghetti, in a sub, and a variety of other dishes.

I don’t know what it is about lentils and mushrooms, but they are amazing ingredients for making delicious meatless meatballs that don’t taste like vegan meatballs. The texture and flavor are out of this world and, honestly, I prefer them to their meaty counterpart.

More and more mushroom and pea-based vegan products have been entering our supermarkets in the past few years – from shroomdogs, mushroom “mince” and, of course, shroomballs. It’s hard to be skeptical before trying them – especially if you’re someone looking for a worthy meat alternative.

I think that some of these products are starting to become impressive now in terms of what they can do for taste and texture. However, for those of you/ us that try to avoid too many processed foods, then, unfortunately, we still often don’t have a lot of natural options to choose from.

This vegan meatball recipe is 100% natural and filled with a delicious list of plant-based ingredients including onion, lentils, mushrooms, almond flour, and garlic. You can also dress them up and down with your favorite blend of spices or some cheeky Italian seasoning. I’ve also included the ingredients for a super simple tomato sauce.

Note* You could also easily adapt the recipe into a marinara sauce by adding onions and additional herbs/ spices into it. 

These lentil meatballs can then be used the same way you would with their meaty cousins – with spaghetti and other pasta dishes, in a sub, with some gravy and mash, within a winter soup. I also like to keep some in my freezer to pop into meals where I need some extra nutrition and protein like stir-frys, wraps, salad wraps, etc.

One thing about having a plant-based diet is that I find that uses for protein become more creative. There aren’t so many “unspoken rules” for what protein pairs well with what. Or at least, if there are any rules then I ignore them.

Having said that, you can’t beat a good meatball marinara – and these lentil balls take to tomato sauce as well as any meaty version I’ve had previously. Why should vegan and vegetarian meatballs miss out on taste and texture, after all? My favorite way to eat these is with some homemade zoodles or carrot noodles because -yummy.

I like to choose my accompaniment based on what additional nutrients I need that day. For more protein, you could serve them with high-protein pasta. For fiber, wholewheat pasta or bread, etc.

Why You’ll Love This Recipe

• Not only is this recipe Dairy-free and vegan, but it’s also gluten-free.
• Due to the lentil content, these meatballs have good protein and fibre levels. In fact, per serving, you get a whopping 12g protein.
• Any leftover meatballs can be frozen, so nothing goes to waste.
• They can also be stored in the fridge for 5-7 days, so a wonderful option for meal-prep and can be reheated easily in the microwave.
• This recipe is 100% natural and plant-based with nothing processed added.
• the meatballs take just 20 minutes to bake in the oven (you can freeze them before and after the baking process)
• The meatballs are made up of only 5 base ingredients and a variety of spices/herbs.

Not to mention that this simple lentil meatball recipe is loaded with fiber, with the texture of traditional meatballs, but without the meat.

The How-To

Ingredients

• Green lentils – make sure to use cooked lentils for this recipe.
• Mushrooms
• Almond flour – you can buy this or make it yourself. I’ll often use the leftover almond pulp from homemade almond milk.
• Fresh tomatoes – alternatively, feel free to use a store-bought marinara, for an even simpler recipe.
• Aromatics – onion, garlic
• Seasoning – olive oil, salt, pepper, paprika, oregano, sage, and some parsley (optional).

Note: if you want to turn your sauce into a simple marinara, then add some garlic, onion, and some Italian herbs – voila!

Vegan Lentil Meatball Recipe

Start by making the tomato sauce. First, blend the tomatoes in a food processor. They don’t have to be too finely blended but if you prefer a very smooth sauce, you can also sieve them.

Add the tomato juice to a saucepan and bring to a soft boil. Leave it to simmer for about 30 minutes (keep an eye on it so it doesn’t burn at the bottom). During this time it will thicken and reduce.

Add the lentils to a saucepan and pour in 3 cups of water. Bring to a boil and then reduce the heat, covering the pan with a lid and simmering for 15-20 minutes or until the lentils are soft and the majority of the water has soaked up.

Note: it’s best to use a lid that you can see through if you’re not sure of the exact timings. However, I just simmer them for around 15 minutes then remove the lid to check them and cook for longer, if required.

Meanwhile, dice the onion and garlic and add to a large frying pan with some olive oil. Sautee lightly for a couple of minutes, to soften.

Add the mushrooms to the pan, along with the various herbs and spices and mix, to combine thoroughly.

Lightly fry the mushroom mix for around 10 minutes, till the mushrooms are cooked through completely. Once the lentils and mushrooms are cooked then remove them from the heat and leave to cool for a few minutes.

Once cooled, blend the mushroom mix and lentils for a few seconds, to begin breaking them down. Add the almond flour to the blender and continue to blend until you have a thick, coarse mixture.

Make sure the texture is quite “coarse” still, so it doesn’t turn into a puree. If that happens you won’t be able to form the mixture into balls.

However, note that if the mixture is slightly too wet then you can fix this with a little extra almond flour. Just be careful or else the meatballs will find it harder to hold their shape and become more crumbly.

Once the mixture is blended, you’re ready to form the meatballs.

Scoop about 1 tablespoon of the lentil mixture into your hand and form a ball. I was able to make 30 balls with this mixture.

Place the lentil meatballs on a baking sheet and bake in the oven for 20 minutes at 350ºF/175ºC (fan-assisted).

You can also drizzle/ spray the meatballs with some oil and it will help them become crispier in the oven (which I prefer).

Once the meatballs are ready, they will be crispy on the outside and soft on the inside – so basically the perfect texture.

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Add the meatballs to the tomato sauce and mix

Sprinkle with a pinch of chopped parsley and serve hot.

How to Serve

Serve with zucchini zoodles, spaghetti (with a sprinkle of nutritional yeast or vegan cheese), within a sub, etc.

How to Store? Can They be Frozen?

These meatballs can be frozen before and after they’re baked. I’ve only ever frozen them for a couple of weeks at a time, so I don’t know exactly how long for but I would say up to two months should be fine.

If stored in the refrigerator, then keep in an airtight container for 4-5 days.

Other Vegan Recipes You May Like

• Pistachio Pesto Zoodles
• Super Creamy Vegan Mushroom Sauce Pasta
• Easy Vegan Bechamel Pasta Bake
• Easy Red Lentil Dal (Tarka Dal | Indian Lentil Dish)
• Simple Healthy Vegetable Stir Fry with Noodles
• Crispy Rice Paper Dumplings
• Simple Healthy Carrot Raisin Salad (Without Mayo | + Flavor Variations)
• Raw Cabbage Cucumber Salad with Avocado Dressing (Avocado Slaw)

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If you try this easy vegan lentil meatball recipe, I’d love to hear your thoughts or questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!