These easy vegan meatballs are both delicious and healthy. They are filled with lentils and oats and are super hearty. They are also easy to make and inexpensive too!
These are tasty over spaghetti or in a “meatball” sub along side your favorite sauce. The meatballs will store in the refrigerator for about 3-4 days.
What you need to make vegan meatballs:
Makes 12 “meatballs”
- 1 tablespoon olive oil
- 1/4 cup onion – diced
- 1/4 cup water
- 1 1/2 cups cooked split red lentils – cook them a little longer so the texture is a little mushy
- 1/2 cup old fashion oats
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon dried basil
- 1/4 cup flour or gluten free baking mix – for rolling the “meatballs” into
- olive oil for browning
Instructions
- Preheat oven to 425 F.
- Cook split lentils until they are a little past done. Drain and set aside.
- In a pot add olive oil and onion and cook until onions start to brown.
- Add red lentils, oats, salt, garlic powder, black pepper and basil to the pan with onions and stir together.
- Add all of the ingredients to a blender or food processor along with the water and pulse/blend until all ingredients are fairly smooth and will stick together. Add more water if needed.
- Roll the lentil mixture into about 12 balls and roll in flour or gluten free baking mix.
- Brown the “meatballs” in a pan with olive oil until each side is lightly browned.
- Add “meatballs” to a baking dish and pour spaghetti sauce over the tops of meatballs.
- Bake for 10 minutes.
- Serve and enjoy!
Here are a few other vegan recipes for those interested:
- Vegan BBQ Meatballs RECIPE HERE
- Vegan Chili RECIPE HERE
- Vegan Vanilla Muffins 4 Ways RECIPE HERE
Vegan meatballs
These vegan meatballs are filled with lentils and oats and make for a hearty and delicious plant based meatball.
Servings 12 meatballs
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion – diced
- 1/4 cup water
- 1 1/2 cups cooked split red lentils – cook them a little longer so the texture is a little mushy
- 1/2 cup old fashion oats
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon dried basil
- 1/4 cup flour or gluten free baking mix – for rolling the “meatballs” into
- olive oil for browning
Instructions
- Preheat oven to 425 F.
- Cook split lentils until they are a little past done. Drain and set aside.
- In a pot add olive oil and onion and cook until onions start to brown.
- Add red lentils, oats, salt, garlic powder, black pepper and basil to the pan with onions and stir together.
- Add all of the ingredients to a blender or food processor along with the water and pulse/blend until all ingredients are fairly smooth and will stick together. Add more water if needed.
- Roll the lentil mixture into about 12 balls and roll in flour or gluten free baking mix.
- Brown the “meatballs” in a pan with olive oil until each side is lightly browned.
- Add “meatballs” to a baking dish and pour spaghetti sauce over the tops of meatballs.
- Bake for 10 minutes.
- Serve and enjoy!