Meatless Meatballs with Mushrooms & Lentils (Vegan + GF)

Satisfying & flavorful gluten-free vegan meatballs made with mushrooms and lentils (or substitute walnuts)! Packed with Italian-inspired herbs, these are the perfect meatless meatballs for pasta, sandwiches, appetizers, and more!

This Italian-styled meatball recipe is completely plant-based. In this recipe, we use mushrooms and lentils (or walnuts) to create a meaty meatless "meatball" that is vegan & gluten-free.

These vegan gluten-free meatballs can be used just like you would use traditional Italian meatballs. Add them to compliment pasta, like classic spaghetti and meatballs, and use them to make meatball sandwiches or on top of garlic bread, or pair them with gluten-free pasta or zucchini noodles.

For some extra cheesy topping, top this meatball recipe with our vegan parmesan cheese recipe, your favorite mozzarella cheese, or with some marinara and vegan ricotta.

Even though these meatballs are meatless, they are a good source of protein, fiber, and nutrition. A single lentil mushroom meatball has approximately 4 grams of protein and 3 grams of fiber.

This recipe is also egg-free. In order to replace eggs we use an egg substitute that is made up of ground flaxseeds and warm water. This creates a sticky gel consistency that helps help everything all together.

Ingredients

Making wholesome plant-based meatballs is rather simple and it's easy to make extra that can be kept frozen for up to 3 months.

This makes them perfect for preparing ahead of time for an easy busy weeknight dinner or a lazy weekend dinner.

To make the best vegan meatballs recipe you will need:

• Mushrooms - mushrooms make the base of this recipe and have a meaty texture. For a budget-friendly mushroom use baby bella or button mushrooms.
• Protein - you have options here, you can use lentils or walnuts to add some protein and a meaty texture.
• Onion & Garlic Cloves - to add flavor and aroma, plus it wouldn't be very Italian if it didn't have fresh garlic.
• Liquid Aminos - give the mushrooms that savory umami flavor. This can also be substituted with tamari or soy sauce.
• dried seasonings
• Ground Flaxseeds - meatballs typically have an egg to help bind them, so instead we use ground flaxseeds and some warm water to make a sticky gel-like egg substitute. Make sure the flaxseeds are ground well or else they may not activate as well.
• Oat Flour - coarse oat flour works perfectly to help hold everything together, plus adds additional wholesome nutrition and fiber- no breadcrumbs are needed for this recipe.
• Hempseeds - add protein and nutritional value, if you do not have hempseeds these can be substituted (see note below).
• Nutritional Yeast - this gives the meatballs a nice dairy-free "cheesy" flavor without the parmesan or romano.

See the recipe card for quantities.

Instructions

These vegan meatballs can be baked or pan-fried. If baking pre-heat the oven to 350°F (177°C).

Sauté

Over medium-high heat, sauté the diced onion, minced garlic, and olive oil in a large pan for about 3 minutes.

Mix in the sliced mushrooms, tamari, and the following dry seasonings: Italian seasoning, oregano, thyme, red pepper flakes, salt, and pepper.

If you like spicy meatballs, add more red pepper flakes to your preferred level of spice.

Cook until most of the moisture has evaporated and the bottom of the pan is dry. Remove from heat and set aside.

Prep

In a small bowl make the egg replacer by mixing together ground flaxseeds and warm water. Set aside to let it thicken.

If using walnuts (instead of lentils), add them to the food processor (or food blender) and blend until a coarse seed-like texture forms. 

(No blending is necessary if opting for lentils instead of walnuts.)

In the food processor add the mushroom mixture and if using walnuts, add them to the mushroom mixture and pulse until a coarse meaty texture forms. If using lentils, you will add them later. If you do not have a food processor you can finely chop up the mushroom mixture and if still using walnuts you can use a blender to create a meat-like texture.

In a mixing bowl add everything together: mushroom mixture, lentils (drained and rinsed or skip if using walnuts), egg replacer, coarse oats, hemp seeds, and nutritional yeast.

Mix until well combined.

If the mixture looks too wet, add in some more oats, but it will have a very sticky consistency.

Divide the mixture into 12 portions (or preferred size) and roll into balls.

Bake or Pan-Fry

If baking: Place the balls on a baking sheet lined with parchment paper. Bake for 20-22 minutes, rotating the meatballs halfway.

If pan-frying: Cook the meatballs in a pan with olive oil, turning meatballs every few minutes to evenly brown on each side. Cook overall for about 10-15 minutes on medium heat.

Serve

Serve these vegan meatballs with your favorite marinara sauce, and your favorite pasta, or go classic and serve up some spaghetti and meatballs. They can also be used for meatball subs, appetizers or to go with veggie lasagna.

Lastly, top with some vegan parmesan or tofu ricotta, and enjoy!

Video

Substitutes & Variations

Spice - to make spicy vegan meatballs, increase the red pepper flakes to your desired taste or serve with an arrabbiata sauce (spicy marinara).

Protein - this recipe can be made as mushroom lentil meatballs or mushroom walnut meatballs. Lentils and walnuts can be used interchangeably.

Garlic - 2 tablespoons of minced garlic make some straight garlicky meatballs, so adjust the garlic to your preference and make sure to follow this rule when preparing garlic to activate its health benefits.

Hemp Seeds - If you do not have hempseeds on hand or looking for a more budget-friendly option substitute them for oat flour, ground cashews, walnuts, or similar nuts/seeds.

Equipment

A food processor (or blender) is helpful for getting a course meatlike texture, but this recipe can be made without a food processor if using lentils (not walnuts), just make sure to chop the mushrooms well.

Storage

Refrigerate leftover meatballs in an airtight container for up to 5 days, or freeze in a freezer-safe container for up to 3 months.

To freeze, bake the meatballs first and let them cool completely. Then transfer them to a freezer-safe container or bag.

Top Tip

Binding - To get a thick gel-like egg substitute mix the ground flaxseeds with warm water and let sit for a few minutes until it gets thick and gel-like. If it doesn't get thick and sticky you may not have ground your flaxseeds enough or they are not fresh. So make sure to use finely ground flaxseeds.

FAQ

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