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vegan lentil meatballs

Vegan Lentil Meatballs

Tender, savory, and oh so flavorful vegan lentil meatballs. This recipe is simple, easy, and pairs perfectly with a traditional tomato sauce.

Course Main Course
Keyword dinner recipe, meat-free, vegan lentil meatblls
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Author Taavi Moore


  • 1 tbsp neutral-flavored oil
  • 1 cup diced crimini mushrooms
  • ½ medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked brown lentils
  • ¼ cup roughly chopped, fresh parsley
  • 1 tbsp miso paste
  • 1 tbsp white vinegar
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp ground nutmeg
  • ¼ tsp black pepper
  • ¼ tsp salt (or to taste)
  • 3 tbsp all-purpose flour


  1. In a large skillet, heat 1 tbsp neutral-flavored oil. Add mushrooms, onion, garlic, and a pinch of salt. Saute for 5-6 minutes until onions are soft and translucent. Add to a food processor along with the rest of the meatball ingredients. 

  2. Blitz until combined and a thick paste-like mixture forms. Spoon mixture into a large bowl, cover with plastic wrap, and place in the freezer for 15 minutes. 

  3. Line a large baking sheet with parchment paper. Lightly wet your hands then use a small scoop to take a bit of the meatball mixture and roll into a ball. Place on the prepared baking sheet. Repeat with the rest of the mixture. Freeze meatballs for 20 minutes. 

  4. In the meantime, preheat the oven to 425°F. Bake meatballs for 30 minutes or until golden brown. 

  5. Serve meatballs with prepared spaghetti sauce and pasta.