These Vegan Meatballs made with Mushrooms, Brown Lentils, and Walnuts are the perfect plant-based alternative to traditional meatballs. They are packed with savoury spices like cumin, fennel, and smoked paprika, which infuse each bite with rich, warm flavours.
If you used to love spaghetti and meatballs pre- going vegan or just want to try a non-meat alternative these vegan meatballs will be your new go-to. They are packed with flavour, and are incredibly versatile. They can be served with pasta, in a sub sandwich, or just own their own as a protein-packed snack!
Ingredients
- Brown Lentils– They are a fantastic source of plant-based protein and fibre, making them the perfect foundation for the meatballs. They also help to bind the meatballs together.
- Walnuts– These add a rich, nutty flavour and crunch. They provide healthy fats and contribute to the meaty texture.
- Mushrooms– Mushrooms add depth and savoury richness to the meatballs.
- Flax ‘egg’– Flaxseed meal mixed with water create a “flax egg” acting as a binding agent in place of eggs. To make see notes under recipe.
- Onions and garlic– Onions add sweetness when sautéed and fresh garlic adds a pungent, aromatic flavour to vegan meatballs. You can use minced or crushed garlic, depending on your preference.
- Spices– Fennel, cumin, and smoked paprika are the perfect spice mix for these meatballs! Fennel has a hint of anise, adding a unique aromatic touch that mimics the flavour of traditional meatballs. Cumin adds a warm, earthy, flavour and smoked paprika adds the ‘smokiness’
- Soy sauce– Soy sauce adds a salty, umami flavour that mimics the richness of traditional meatballs.
- Panko breadcrumbs– These breadcrumbs are light, airy, and crunchy breadcrumbs that add texture and helps the meatballs hold their shape
- Whole oats– Oats serve as another binding agent
- Tomato paste– A large spoon of tomato paste can be added to the mixture to enhance the flavour
I made a simple tomato pasta sauce with fried onions, garlic and finely chopped tomatoes, and the added the meatballs to the sauce and served on spaghetti- Yum!
Related
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 400g brown mushrooms, sliced (2 small punnets)
- 2 tablespoons soy sauce
- 1 cup walnuts
- 1 can brown lentils drained
- 1 flax ‘egg’ (see notes)
- ½ cup panko breadcrumbs
- ½ cup whole oats
- 1 tablespoons tomato paste
Instructions
- Heat oil in pan over a medium heat. Add chopped onions and minced garlic. Saute for a few minutes until softened.
- Add the salt, fennel seeds, cumin and smoked paprika to pan, stir.
- Add sliced brown mushrooms and soy sauce. Stir and cook on a medium heat for around 8-10mins until mushrooms are soft.
- In a food processor, add the onion/mushroom mixture, walnuts, brown lentils, flax ‘egg’ panko breadcrumbs, whole oats and tomato paste. Mix in blender just until a dough forms.
- Take the meatballs mixture and form into 2inch balls.
- Heat oil in pan and add around 8-10 balls as a time to pan. Shallow fry on medium heat, turning balls over as they are cooking. When golden brown on outside remove and keep aside until all balls are cooked.
- Your meatballs are now ready to be used in any recipe you choose! For a simple tomato sauce saute chopped onions and minced garlic inpot, add 1-2 cans of chopped or diced tomatoes. Cook for around 10mins and then add meatballs as shown in video below.
