High Protein Vegan Meatballs
Elevate your plant-based cooking with these High Protein Vegan Meatballs! Packed with lentils, chickpeas, and rolled oats, these meatballs are a nutritious powerhouse, offering both hearty texture and optimal protein content. Flavored with vibrant spices like smoked paprika, oregano, and basil, plus a touch of nutritional yeast for a savory kick, these meatballs strike the perfect balance between taste and health. The flax egg ensures everything binds beautifully, while baking guarantees a crispy exterior and soft interior. Ideal for pasta dishes, grain bowls, or enjoyed solo with your favorite dipping sauce, this recipe is not only vegan but easily gluten-free with tamari as a substitute. Ready in under an hour, these meatballs are a satisfying addition to your weekly meal prep or dinner rotation!
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Recipe Information
Ingredients
- 1 cup cooked green or brown lentils
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup rolled oats
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water to make a flax egg. Let it sit for 5-10 minutes until it thickens.
Add the cooked lentils, chickpeas, and rolled oats to a food processor. Pulse until the mixture begins to break down but still has some texture.
Add the flax egg, nutritional yeast, garlic powder, onion powder, smoked paprika, dried basil, dried oregano, soy sauce or tamari, olive oil, salt, and black pepper to the food processor. Pulse again until the mixture is well combined and holds together when pressed.
Scoop out about 1.5 tablespoons of the mixture at a time and roll into balls. Place them onto the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through, until they are firm on the outside and lightly golden.
Remove the meatballs from the oven and let them cool for a few minutes before serving. Enjoy with your favorite sauce, in pasta dishes, or as a snack!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 12.7 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2024 mg | 43% | |
*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.
