Vegan Meatballs Recipe – Italian, Lebanese Special
Vegan Meatballs are a plant-based alternative to traditional meatballs, offering a delicious and satisfying option for those who follow a vegan diet or simply want to reduce meat consumption. These meatballs are typically made from a combination of lentils, beans, or vegetables, and are seasoned to mimic the rich flavors of classic meatballs. They can be enjoyed in a variety of dishes, from spaghetti and meatballs to meatball subs.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Vegan Meatballs Ingredients:
- 1 cup cooked lentils (brown or green)
- 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup breadcrumbs (or ground flaxseed for gluten-free option)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated carrot
- 2 tbsp tomato paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp nutritional yeast (for a cheesy flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil (for baking or pan-frying)
Prepare Ingredients:
Cook Lentils: If not using pre-cooked lentils, rinse and cook them according to package instructions until tender. Drain any excess water.
Mix Ingredients:
Combine: In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth, leaving some texture.
Add Oats and Breadcrumbs: Mix in the rolled oats and breadcrumbs (or ground flaxseed).
Add Vegetables and Seasonings: Stir in the chopped onion, minced garlic, grated carrot, tomato paste, soy sauce, nutritional yeast, oregano, basil, smoked paprika, salt, and black pepper.
Form Meatballs:
Shape: With clean hands, form the mixture into balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or lightly greased.
Cook the Meatballs:
Baking Method: Preheat the oven to 375°F (190°C). Bake the meatballs for 25-30 minutes, turning halfway through, until they are firm and lightly browned.
Pan-Frying Method: Heat olive oil in a skillet over medium heat. Cook the meatballs, turning occasionally, until they are browned and crispy on all sides, about 10-15 minutes.
Serve:
Enjoy: Serve the vegan meatballs with your favorite pasta and marinara sauce, in a sub roll with vegan cheese, or as an appetizer with dipping sauce.
Recipe Notes:
Texture: For a firmer texture, you can adjust the amount of oats or breadcrumbs used. If the mixture is too dry, add a splash of vegetable broth or water.
Seasoning: Adjust the seasoning to your taste. You can also add other herbs and spices like thyme or rosemary.
Freezing: Vegan meatballs freeze well. After baking, let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat from frozen or thaw before reheating.
Variations: Experiment with different ingredients, such as adding chopped mushrooms or bell peppers for extra flavor and nutrients.
