Vegan Lentil Meatballs with Mushrooms and Herbs Recipe
These vegan lentil meatballs combine cooked brown lentils, oats, mushrooms, fresh herbs, and spices to create hearty, flavorful meat-free meatballs. Perfectly baked until golden brown, they’re ideal for serving with marinara sauce and spaghetti or as a tasty protein-packed appetizer.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings (about 15 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Main Ingredients
- 1 cup dried brown lentils, picked over and rinsed
- 1 bay leaf
- 2 ¼ cups vegetable broth, divided
- 8 ounces mushrooms, diced
- ½ cup old-fashioned oats
- ½ cup flat-leaf parsley leaves
Herbs & Spices
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- Salt and pepper to taste
Other Ingredients
- 2 Tablespoons olive oil
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1 Tablespoon soy sauce
Instructions
- Prepare the lentils: Combine lentils, bay leaf, and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes until lentils are slightly undercooked. Drain, discard bay leaf, and let cool.
- Process ingredients: In a food processor, combine mushrooms, oats, cooled lentils, parsley, oregano, red pepper flakes, thyme, and tarragon. Pulse until the mixture is finely chopped but not mushy.
- Sauté aromatics and mixture: Heat olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt, cooking until translucent and golden at the edges, about 5 minutes. Stir in garlic and cook for 30 seconds. Add the lentil-mushroom mixture and cook, stirring, until browned, approximately 5 minutes.
- Finish mixture: Pour in ¼ cup vegetable broth and soy sauce, stirring constantly until the liquid is absorbed. Remove from heat and transfer to a heat-safe bowl if needed. Season with salt and pepper. Cool until easy to handle.
- Shape meatballs: Preheat oven to 400°F and line a baking sheet with parchment or silicone mat. Using your hands, shape the mixture into 1½-inch golf ball-sized meatballs. Arrange on the baking sheet, spacing about 1 inch apart.
- Bake: Bake meatballs for 35 minutes or until golden brown and firm to the touch. Serve warm with your favorite marinara sauce or pasta.
Notes
- Be careful not to overcook the lentils initially; they should be slightly undercooked to ensure the proper texture.
- Using old-fashioned oats helps bind the mixture, but quick oats can be substituted if needed.
- Feel free to add more or less red pepper flakes depending on your spice preference.
- If you don't have a food processor, finely chop the mushrooms and herbs by hand and mash lentils thoroughly.
- These meatballs freeze well; freeze raw or cooked meatballs and bake or reheat when needed.
