Best Vegan Meatballs Recipe **No Seitan, No Gluten, No Tofu**

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is often less expensive and provides similar flavor.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground flaxseeds

Chia seeds can be used as an egg substitute but may be pricier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for baking.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a more economical choice while adding moisture.

Cook lentils in mushroom stock for 15 minutes until soft on the outside and slightly firm in the middle.

Pour cooked lentils onto a baking tray to steam dry.

Chop fresh mushrooms and dried porcini mushrooms.

Chop sundried tomatoes and white onion.

Heat a frying pan over medium-high heat with 1 tablespoon of olive oil.

Add chopped mushrooms and sauté until most water evaporates and they caramelize.

Add finely diced onion and sauté until caramelized, then add grated garlic and cook for a couple of minutes.

Season with black pepper and flaky sea salt, then deglaze the pan with red wine and reduce until jammy.

Add Worcestershire sauce to the mixture and stir.

In a food processor, pulse walnuts and chestnuts until roughly chopped, then add to the bowl with the mushroom mixture.

Blend the cooked lentils in the food processor until mostly smooth, then add to the bowl.

Add dried porcini mushrooms, sundried tomatoes, ground flax seed, Italian herb seasoning, nutritional yeast, nutmeg, and Marmite to the bowl.

Mix all ingredients until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens