Vegan Meatballs Isolated Soy Free
Satisfy your cravings for hearty comfort food with these **Vegan Meatballs (Soy-Free)**—a wholesome, plant-based twist that’s perfect for anyone avoiding soy or processed ingredients. Made with a nutrient-packed blend of cooked lentils, walnuts, rolled oats, and grated carrot, these meatless wonders are bound together with a flax egg for a completely egg-free, vegan-friendly recipe. Seasoned with aromatic Italian herbs, smoked paprika, and nutritional yeast, each bite delivers a savory, umami-rich flavor with a satisfying texture. Baked to golden perfection, these versatile vegan meatballs are perfect served over pasta with marinara, tucked into wraps, or as a protein boost in grain bowls. Plus, they’re quick to prepare in just 45 minutes, making them ideal for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 1 cup Cooked lentils
- 1 cup Rolled oats
- 0.5 cup Walnuts
- 0.5 cup Breadcrumbs
- 1 medium Carrot (grated)
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely chopped)
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water (for flax egg)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for sautéing)
- 1 as needed Cooking spray or oil (for baking)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray or oil to prevent sticking.
In a small bowl, combine the ground flaxseeds with water to create a flax egg. Let the mixture sit for 5-10 minutes until it thickens.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Remove from heat and set aside.
In a food processor, pulse the walnuts until they are finely chopped but not turned into flour.
Add the cooked lentils, rolled oats, breadcrumbs, grated carrot, sautéed onions and garlic, flax egg, nutritional yeast, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper to the food processor.
Pulse the mixture until it comes together and holds its shape when pressed. Be careful not to overprocess; the mixture should still have some texture.
Using your hands, form the mixture into small balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through cooking for even browning.
Remove the meatballs from the oven and let them cool for 5 minutes before serving.
Serve with your favorite pasta, marinara sauce, or as a protein-rich addition to grain bowls or wraps.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 19.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2325 mg | 49% | |
*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.
