Vegan Meatballs

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These Vegan Meatballs are healthy and gluten-free! They are incredibly easy to make, using nutritious and affordable ingredients, perfect served with spaghetti, zoodles and a rich tomato bolognese sauce.

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Spaghetti Bolognese is one of the most comforting meals in my opinion. I mean all pasta dishes are, right!?

These ‘meat’balls are the perfect upgrade from just a regular bolognese sauce. They are packed with protein and healthy fats and the texture is so similar to proper meatballs, even meat-eaters will enjoy these!

Serve them on top of my delicious tomato, basil bolognese sauce with spaghetti and zoodles and you have the perfect meal for the whole family!

Bolognese is always a good way to get in loads of vegetables without even noticing, so if you’re not a big fan of vegetables and are all about that carb-life: this recipe is for you!

Serve these meatballs with spaghetti, zoodles, tomato bolognese and some nutritional yeast flakes!

How to make Vegan Meatballs

For these meatballs you will only need 5 ingredients.

The main ingredient in these vegan meatballs is lentils. I used dried green speckled lentils, but any type of lentils will work. You can even use tinned lentils to save some time! All you need to do to prepare the lentils is rinse and cook them if you are using dried lentils.

I like to soak my lentils overnight as this makes them easier to digest, but this step is one hundred percent optional. If you are using tinned lentils, simply drain and rinse them and you’re ready to go!

The next ingredient is mushrooms. Mushrooms add a more ‘meaty’ texture and lots of fibre and some extra protein! Any mushrooms will work, I usually just use closed cup mushrooms as they are very affordable!

You will need ground flax seeds for this recipe too. Make a flax egg by adding 3 tablespoons of water for each tablespoon of flax and let it sit for a couple of minutes. The flax eggs will provide as a binder for the meatballs and prevent them from crumbling!

Walnuts. Walnuts are optional in this recipe, but I like to add them for an extra crunch and also some healthy fats!

The last ingredient is seasoning. Think Italian seasonings such as oregano and dried basil. I also like to add Worcestershire sauce to add depth of flavour.

Add all these ingredients to a blender or food processor (or use a potato masher) and blend until all is combined.

Add all ingredients to a food processor and blend until combined.

Form balls and place on a greased baking tray. Bake for 10 minutes and then flip the balls and bake for a further 15 – 20 minutes.

Form balls and place on a greased baking tray.

Serve these meatballs with a rich tomato and basil pasta sauce and indulge!

These meatballs are:

  • Protein- and fibre-packed
  • Made with wholesome, natural ingredients
  • Quick and easy to make
  • Budget Friendly
  • and molto delizioso!

Let me know in the comments what you think of this recipe or if you have any questions! I would love to hear from you! You can also find me on Instagram as @kitseats

These Vegan Meatballs are healthy and gluten-free! They are incredibly easy to make, using nutritious and affordable ingredients like lentils and mushrooms. These meat-free meatballs are perfect served with spaghetti, zoodles and a rich tomato bolognese sauce.

Vegan Meatballs

Kits Eats
These Vegan Meatballs are healthy and gluten-free! They are incredibly easy to make, using nutritious and affordable ingredients, perfect served with spaghetti, zoodles and a rich tomato bolognese sauce.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Delicious Dinners
Cuisine Gluten-free and Vegan

Ingredients
  

For the Meatballs

  • 150 grams Uncooked Lentils *
  • 150 grams Mushrooms
  • 2 tbsp Ground Flaxseed (+6 tbsp water to make flax eggs)
  • 30 grams Walnuts
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper

For the Pasta Sauce

  • 1 large Onion
  • 2 cloves Garlic
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Dried Oregano
  • 2 tbsp Tomato Paste
  • 500 grams Tinned Tomatoes
  • Fresh Basil

Instructions
 

For the Meatballs

  • Prepare the lentils by rinsing and cooking. Place in a pot with water and bring to a boil. Turn the heat down and simmer for 15 minutes until soft. (skip this step if using tinned lentils)
  • Roughly chop the mushrooms and add to a blender along with the cooked lentils, flax eggs, walnuts and seasonings. Pulse until just combined.
  • Roll into balls and place on a lined baking tray. Bake at 200°C for 10 minutes then flip and bake for a further 15 minutes.

For the Sauce

  • Chop the onion and garlic.
  • Heat 1/4 cup of water in a frying pan then add in the onion. Fry until soft and then add the garlic and spices. Deglaze the pan with the Worcestershire sauce and balsamic vinegar.
  • Add in the tomato paste and any vegetables you like. Cook for a minute until everything is coated then add in the tinned tomatoes.
  • Fill the tin halfway with water and add to the pan. Lower the heat and simmer until the vegetables are cooked.
  • Mix in the fresh basil, serve over some spaghetti and top off with the meatballs.

Notes

  • You can alternatively use tinned lentils.
Keyword affordable, affordable recipe, easy vegan recipe, healthy, high protein vegan recipe, italian, vegan and gluten-free, vegan meatballs, vegan pasta

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