Mushroom Lentil Meatballs
These vegan mushroom lentil meatballs are perfect for a party appetizer, paired with pasta for a simple dinner or as a meatball sub for a tasty summer lunch.
Recipe courtesy of Amari from Eat Chic Chicago.
Shop for Ingredients
Make a list for the store or order online.
- 1/2 cup dried brown or green lentils
- 1 bay leaf
- 1 cup vegetable broth
- 2 tablespoons ground flaxseed
- 8 ounces baby bella or crimini mushroom
- 1 cup rolled oats
- 1/2 cup cannellini beans (or other white bean)
- 1/2 cup parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 tablespoon coconut aminos (or tamari or soy sauce)
- Preheat oven to 400*F.
- In a medium sauce pan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, reduce heat and let simmer for 10-12 minutes or until nearly all the liquid is absorbed. Remove bay leaf and set aside to cool for a few minutes.
- In a small bowl, combine ground flaxseed and 1/4 cup warm water. Stir and set aside to gel and form 2 flax eggs.
- In a food processor, combine mushrooms, oats, beans, parsley, oregano, red pepper flakes, thyme, and rosemary. Add lentils and flax eggs and pulse until mixture is combined and well chopped.
- In empty saucepan, combine olive oil, onions, salt and pepper. Cook on medium-high heat until translucent and beginning to caramelize (about 8-10 minutes). Add garlic and cook for another 1-2 minutes. Add vinegar and coconut aminos and cook until most of the liquid has evaporated.
- In a large bowl, combine lentil mixture and onions. Let cool for a few minutes before handling.
- Roll mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Continue until all mixture is used up. Recipe makes 2 dozen meatballs.
- Bake for 25-30 minutes or until meatballs are a deep golden brown and the inside is cooked through.
- Calories: 156
- Fat: 5 grams
- Carbohydrates: 25 grams
- Protein: 8 grams
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!