Dairy-Free Hearty Vegetarian Meatballs
Discover the perfect plant-based comfort food with these Dairy-Free Hearty Vegetarian Meatballs! Made with protein-packed lentils, earthy mushrooms, crunchy walnuts, and rolled oats, these meatballs are a wholesome, flavor-filled alternative to traditional versions. Bound together with flaxseed and seasoned with garlic, onion, and Italian herbs, they boast a rich, savory taste your whole family will love. Perfect for vegans, vegetarians, and those with dairy or gluten sensitivities, this recipe is as nutritious as it is satisfying. Oven-baked until golden brown, these meatballs are ideal for serving over spaghetti, on a sub roll, or alongside a fresh salad for a hearty, dairy-free twist on classic comfort food.
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Recipe Information
Ingredients
- 1 cup Lentils
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 cup, finely chopped Button mushrooms
- 1 small, grated Carrot
- 1 cup, rolled (gluten-free if needed) Oats
- 1 cup, finely chopped Walnuts
- 3 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water for flaxseed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse and drain the lentils. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are soft but not mushy. Drain and set aside.
In a small bowl, combine the ground flaxseed with 5 tablespoons of water. Stir and let it sit for about 10 minutes to thicken. This will act as a binder in the meatballs.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the chopped mushrooms and grated carrot to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables are softened.
In a large bowl, combine the cooked lentils, sautéed vegetables, rolled oats, walnuts, nutritional yeast, soy sauce, tomato paste, and the flaxseed mixture. Add oregano, basil, salt, and black pepper.
Mix everything well until combined. The mixture should be sticky and hold together when pressed. If it's too dry, add a tablespoon of water at a time until the desired consistency is achieved.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using your hands, form the mixture into 1.5-inch balls and place them on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the meatballs are firm and browned on the outside.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 66.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4017 mg | 175% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 21.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
