Vegan Meatballs No Tvp or Soy
Satisfy your craving for hearty comfort food with these flavorful Vegan Meatballs—no TVP or soy required! Made with wholesome ingredients like lentils, mushrooms, and toasted walnuts, these plant-based meatballs are packed with protein and a rich umami depth. A flaxseed "egg" binds the mixture beautifully, while Italian seasoning and smoked paprika infuse every bite with savory warmth. Perfectly roasted to golden perfection in the oven, these gluten-free-friendly meatballs boast a satisfying texture that pairs wonderfully with marinara, zoodles, or atop spaghetti. Ready in under an hour, they’re an excellent meat-free option for weeknight dinners or meal prep. Delight your taste buds with this healthy and delicious twist on a classic!
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Recipe Information
Ingredients
- 1 cup Lentils (brown or green, cooked and drained)
- 1 cup Mushrooms (finely chopped)
- 1 cup Breadcrumbs (use gluten-free if needed)
- 1 cup Walnuts (toasted and finely ground)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon Smoked paprika
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
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 with water to create a flax egg. Let it sit for 5-10 minutes until it becomes gelatinous.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until translucent and fragrant.
Add the mushrooms to the skillet and cook for another 5-6 minutes until softened and their liquid has evaporated. Set aside to cool slightly.
In a food processor, combine the cooked lentils, mushroom mixture, ground walnuts, breadcrumbs, nutritional yeast, Italian seasoning, smoked paprika, salt, and pepper. Add the flax egg and pulse until the mixture is well combined but still slightly chunky. Avoid overmixing.
Taste the mixture and adjust the seasoning if needed.
Using your hands, scoop out about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used.
Place the meatballs on the prepared baking sheet. Brush the remaining tablespoon of olive oil over the tops to help them get crispy in the oven.
Bake for 25-30 minutes, flipping the meatballs halfway through cooking to ensure they brown evenly.
Remove from the oven and let cool slightly before serving with your favorite sauce or dish.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 18.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 345 mg | 27% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2504 mg | 53% | |
*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.
