Vegan Italian Lentil Quinoa MeatBalls
These lentil meatballs are perfectly tender on the inside, firm on the outside, and loaded with so much flavor! This will be your new go-to vegan meatball recipe! Enjoy these vegan meatballs with a big bowl of spaghetti for the ultimate comfort food meal! Vegan, gluten-free, oil-free, and nut-free.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Large Baking Tray
Start by boiling 3 cups of water in a medium-sized pot. When the water boils, season it with salt and add 3/4 cup of rinsed and drained uncooked french lentils. Reduce the heat to medium and set a timer for 24 minutes.
When there are 12 minutes left on the timer, add 1/4 cup of uncooked quinoa to the pan with the lentils and give it a stir to combine. Let the lentils and quinoa continue cooking together until there is no water left in the pot. It should take a total of 23-24 minutes to cook the lentils and quinoa.
Let the cooked lentil quinoa mixture cool for a few minutes. While it’s cooling, add 1 tbsp of ground flaxseed and 3 tbsp of water to a small bowl. Mix it together and put it in the fridge to thicken for 10 minutes.
Then, use a coffee grinder or small blender cup to grind sunflower seeds into a powder.
Pour the lentils and quinoa into a large food processor (this is the 13 cup food processor that I use and love!). Add the roughly chopped cremini mushrooms, diced red onion, old fashioned oats, blended sunflower seeds, tomato paste, vegan Worcestershire sauce, nutritional yeast, Italian seasonings, garlic powder, dried basil, dried parsley, salt, pepper, and the flax egg.
Pulse the filling on high for 1-2 minutes or until all the ingredients are broken down and combined. The mixture will be sticky but that’s normal. A wet batter makes moist lentil meatballs, a dry batter would result in dry vegan meatballs.
Preheat the oven to 350 degrees.
While the oven is heating up, line a large baking tray with parchment paper. Use an ice cream scoop or large spoon to scoop the filling out of the food processor into your hand and then use your palms to roll the filling into golf ball-sized vegan meatballs. The filling will make 14-15 large vegan meatballs.
Arrange the vegan lentil meatballs on the tray and bake them for 15-18 minutes, turning halfway through so you get browning on both sides. Serve the hot lentil meatballs with tomato sauce, a sprinkle of nutritional yeast (or vegan parm), and serve the meatballs over your favorite pasta.
- Make sure you use ground flaxseed for the flax egg, not whole flax seeds.
- If you accidentally over blend the meatball filling, add more oats and mix it until you can shape it into balls.
- You can use a spoon or an ice cream scoop to scoop out the lentil mushroom filling into your hand.
- Try to shape the lentil quinoa mushroom filling into golf ball-sized meatballs that are 1 1/2 inches wide by 1 1/2 inches high.
- Depending on how hot your oven is, the perfect amount of time to bake these vegan meatballs is for 15-18 minutes. Any longer, and you run the risk of drying the lentil meatballs out a little bit.
- Turn the vegan meatballs halfway through so you get even browning on both sides of the meatballs.
- Store the leftover vegan meatballs in an airtight container in the fridge for 4-5 days or freeze them for a future meal.
Calories: 360kcal | Carbohydrates: 55g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 984mg | Fiber: 18g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 6mg