Plant-Based Vegan Meatballs
These meatballs are hearty and packed with flavor, making them a satisfying addition to any meal. I love how they mimic the texture of traditional meatballs while being completely plant-based!
I remember the first time I tried making vegan meatballs; I was skeptical but excited!
It turns out that beans and lentils can be transformed into something just as comforting as their meaty counterparts.
This recipe holds a special place in my heart because it’s a fantastic way to nourish my body while sharing the joy of plant-based eating with friends and family.
Plus, these meatballs freeze beautifully, making meal prep a breeze!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using lentils as a base because they’re packed with protein and cook up so nicely. If you don't have chickpeas, you could swap them out for black beans or even some grated zucchini for a different flavor! Oats help bind everything together, so don’t skip those.
Tips & Notes
- •I keep my meatballs in a glass container in the fridge; they stay fresh for about a week.
- •If you want a little kick, try adding some red pepper flakes to the mixture!
Recipe Variations
- •Sometimes I’ll add chopped spinach or kale for an extra nutrient boost.
- •If I’m feeling adventurous, I’ll mix in some Italian herbs like oregano or basil.
Storage & Freezing
Store these meatballs in an airtight container in the fridge for up to a week. You can also freeze them for quick meals later—just pop them in the oven straight from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Can I freeze these meatballs?
Absolutely! I usually make a double batch and freeze half. Just let them cool completely before freezing, and they’ll keep well for about 3 months.
What can I use instead of lentils?
You can substitute with cooked quinoa or even finely chopped mushrooms if you want a different texture.
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These meatballs are hearty and packed with flavor, making them a satisfying addition to any meal. I love how they mimic the texture of traditional meatballs while being completely plant-based!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes to thicken.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and smoked paprika, and cook for another minute until fragrant.
- 4
In a mixing bowl, combine the cooked lentils, chickpeas, oats, nutritional yeast, fresh parsley, salt, and pepper.
- 5
Add the flax flax egg to the mixture and mash everything together with a fork or potato masher until it’s well combined but still has some texture.
- 6
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
- 7
Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and firm to the touch.
- 8
Serve with marinara sauce over spaghetti or as a part of a sub sandwich. Enjoy!
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