Vegan Hearty Vegetarian Meatballs
Indulge in the rich, savory flavors of these *Vegan Hearty Vegetarian Meatballs*, a plant-based twist on a classic comfort food. Made with protein-packed lentils, wholesome walnuts, and fiber-rich rolled oats, these meatballs boast a hearty texture and an irresistible taste. Freshly grated carrot, aromatic garlic, and a blend of herbs like oregano and basil elevate their flavor, while nutritional yeast and soy sauce add a savory, umami depth. Baked to perfection for a crispy exterior and tender center, these meatballs are completely egg-free and vegan, thanks to a simple flaxseed "egg." Ready in just 45 minutes, these versatile meatballs pair beautifully with pasta, sandwiches, or as appetizers with your favorite dipping sauce. Perfect for anyone seeking a satisfying, nutritious, and cruelty-free alternative to traditional meatballs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup cooked lentils
- 0.5 cup walnuts
- 0.5 cup rolled oats
- 0.5 onion
- 2 garlic cloves
- 1 carrot
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to create a 'flax egg'. Stir well and let it sit for about 10 minutes to thicken.
Finely chop the onion and garlic. Grate the carrot using a box grater or food processor.
In a food processor, pulse the walnuts and oats until you get a coarse meal texture. Transfer this mixture to a large mixing bowl.
Add the cooked lentils, chopped onion, garlic, grated carrot, nutritional yeast, soy sauce, oregano, basil, smoked paprika, black pepper, and salt to the walnut-oat mixture.
Add the prepared flax egg to the mixture and combine everything thoroughly using a spoon or your hands until well mixed and holds together.
Scoop about 1 1/2 tablespoons of the mixture and roll it into a ball. Place each ball on the prepared baking sheet. Repeat until all the mixture is used.
Bake the meatballs in the preheated oven for about 20 minutes, or until they are firm and slightly browned, flipping them halfway through to ensure even cooking.
Serve your vegan meatballs over pasta, in sandwiches, or as an appetizer with your favorite sauce. Enjoy!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 9.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1850 mg | 39% | |
*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.
