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The Best Vegan Meatballs

Delicious, crispy, and tender vegan meatballs made from lentils, breadcrumbs, and vegetables, perfect for impressing even the staunchest meat lovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup cooked lentils Make sure to cook according to package instructions.
  • 1 cup breadcrumbs Use as a binding agent.
  • 1/2 cup grated carrot
  • 1/4 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper Adjust according to preference.
  • olive oil (for baking) Drizzle over meatballs for crispiness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If you haven’t already, cook your lentils as per package instructions. Drain and set aside to cool slightly.
  3. In a large mixing bowl, combine the cooked lentils, breadcrumbs, grated carrot, chopped onion, minced garlic, soy sauce, Italian seasoning, salt, and pepper. Mix everything well until fully combined. If the mixture feels too dry, feel free to add a splash of water or vegetable broth.
  4. Take a small handful of the mixture and roll it into balls, roughly 1-1.5 inches in diameter.
  5. Place your meatballs on a baking sheet lined with parchment paper and drizzle a little olive oil over the top.
  6. Bake in the preheated oven for about 20-25 minutes, flipping halfway through.
  7. Once cooked, let them cool for a couple of minutes, then serve with your favorite sauce or toppings.

Notes

For perfect texture, do not overmix the lentils. You can substitute breadcrumbs with oats or crushed crackers if needed. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.