Looking for a great vegan meatball recipe? These plant based meatballs are super easy to prepare and are a great addition to your Daniel Fast meal prep routine. They are made with simple, whole food ingredients like lentils and walnuts.
They are oil-free, plant-based and contain just several ingredients, including cooked lentils, walnuts, ground chia or flax seeds, breadcrumbs, water and salt.
Simply puree all ingredients in a food processor, scoop into balls and place on a baking sheet. Bake for about 30-45 minutes. Before serving, steam for about 5-7 minutes because the tops get a little dry during baking.
7 ways to serve vegan meatballs
You can enjoy these super easy vegan meatballs a variety of ways, here’s a few ideas:
- …with Marinara and Spaghetti
- …with Mashed Potatoes and Mushroom Gravy
- …as Meat Lasagna
- …with Marinara as an appetizer (roll them into smaller sized meatballs before baking)
- …as Meat Tacos (crumble cooked meatballs and place into tacos)
- …as Meat Nachos (crumble cooked meatballs and place on top of nachos)
- …as a Meatloaf (instead of baking into balls, combine the ingredients with other desired meatloaf ingredients and bake in a loaf pan for the same amount of time)
How to store vegan meatballs
You can store these meatballs in the refrigerator for about 5 days in an airtight container.
Before enjoying, steam meatballs for 5-7 minutes.
Alternatively, you can freeze these meatballs in a ziplock bag after baking. To reheat, simply steam until warm on the inside, about 10-15 minutes.
Super easy vegan meatballs
Makes 6-8 large meatballs
Ingredients
- 1 cup dry French green lentils, cooked (makes about 2 1/2 cups cooked lentils)
- 1/2 cup walnuts or other nuts
- 2 teaspoons ground chia or flax seeds
- 1/2 cup water
- 1/4 cup breadcrumbs
- 1 teaspoon iodized salt
Directions
- Cook French green lentils in boiling water for 20 minutes.
- Drain lentils and add to a food processor with walnuts, ground chia or flax seeds, water, salt and breadcrumbs.
- Process until almost smooth. Leave a little bit of chunks if desired.
- Scoop lentil mixture onto a parchment lined baking sheet with an ice cream scooper or large spoon.
- Bake at 400 degrees for about 35-45 minutes.
- Let cool before storing in an airtight container for up to 5 days in the refrigerator.
- To serve: The top will get a little dry, before serving steam for about 5-7 minutes. Serve topped with your favorite oil-free marinara sauce and cooked pasta.
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