Vegan Meatballs | Easy Plant-Based Meatballs
These Vegan Meatballs are savory, packed with protein, and hold together beautifully.
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Servings: 12 meatballs
Calories: 67kcal
Ingredients
- 1 cup Cooked Lentils
- 1 cup Mushrooms chopped
- 1/2 cup Onion finely diced
- 2 cloves Garlic minced
- 1/2 cup Rolled Oats
- 1/2 cup Panko Breadcrumbs
- 1 tbsp Ground Flaxseed
- 2 1/2 tbsp Water
- 1 tbsp Soy Sauce
- 2 tbsp Nutritional Yeast
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Olive Oil
Instructions
- Sauté the Vegetables. In a skillet, heat a little olive oil. Add chopped mushrooms, onions, and garlic. Cook until softened and most of the moisture has evaporated, about 6–8 minutes.
- Make the Flax Egg. In a small bowl, combine ground flaxseed with water. Let sit for 5–10 minutes to gel.
- Mix the Meatballs. In a food processor, combine the sautéed vegetables, cooked lentils, oats, breadcrumbs, flax egg, soy sauce, and seasonings. Pulse until well mixed but not completely smooth. You want a bit of texture.
- Form the Meatballs. Use your hands or a small scoop to form the mixture into 1.5-inch balls.
- Cook the Meatballs. You can either: Bake at 400°F for 25–30 minutes, flipping halfway, or Pan-fry in a bit of olive oil over medium heat until browned on all sides.
- Serve. Serve with marinara sauce and pasta, on hoagie rolls with melted vegan cheese, or as cocktail meatballs with toothpicks.
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Fiber: 3g | Sugar: 1g