Nut-Free Vegan Meatballs
Elevate your plant-based dining experience with these Nut-Free Vegan Meatballs, a flavorful and nutrient-packed twist perfect for anyone avoiding nuts. Made with protein-rich lentils, hearty rolled oats, and a fragrant blend of garlic, mushrooms, and smoked paprika, these meatballs boast incredible texture and umami flavor without the use of animal products. A flaxseed "egg" binds the ingredients together, while gluten-free breadcrumbs add structure for a tender yet firm bite. Ready in just under an hour, they’re baked to perfection for a healthy, oil-minimal cooking method. Serve these vegan meatballs with marinara sauce and spaghetti, in a sandwich, or as an appetizer for your next vegan feast. Whether you’re looking for a nut-free option or simply seeking a wholesome meatless alternative, this recipe is bound to delight!
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Recipe Information
Ingredients
- 1.5 cups Cooked lentils (brown or green)
- 1 cup Rolled oats (certified gluten-free, if needed)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Mushrooms, finely chopped
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 tablespoon Tomato paste
- 0.5 cup Breadcrumbs (gluten-free, if needed)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water. Stir well and let sit for 5-10 minutes until it forms a gel-like consistency.
In a food processor, add the rolled oats and pulse until they resemble a coarse flour.
Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened. Add the minced garlic and mushrooms, and sauté for another 5 minutes until the mushrooms release their moisture and cook down.
In the same skillet, stir in the soy sauce (or tamari) and tomato paste, cooking for an additional 1-2 minutes to combine the flavors. Remove from heat.
In the food processor, combine the cooked lentils, oat flour, flaxseed mixture, sautéed vegetable mixture, breadcrumbs, oregano, smoked paprika, salt, and black pepper. Pulse until the mixture comes together but still has some texture (do not over-process).
Scoop out 1.5 tablespoons of the mixture at a time and roll into balls using your hands. Place the meatballs on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the meatballs are golden and firm.
Let cool for a few minutes before serving. Enjoy them with pasta, marinara sauce, or in a sandwich for a delicious and nut-free vegan meal!
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 21.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 243 mg | 19% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2884 mg | 61% | |
*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.
