Best Vegan Meatballs Recipe We’ve Made

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.

Start with 1 cup of green lentils and simmer them for 15 minutes, then drain.

Spread the lentils onto a baking sheet to air dry.

Use a food processor to finely chop 4 ounces of mushrooms, 1/2 medium onion, and 2 garlic cloves.

Cook the chopped mixture in 1 tablespoon of oil until softened.

Stir in 1/2 teaspoon each of salt and black pepper, along with 2 teaspoons each of fennel seeds, Italian seasoning, and mushroom powder.

Cook until all the moisture has evaporated from the mixture.

In the food processor, scatter 3 tablespoons of flaxseed meal followed by 3 tablespoons of water, 1/4 cup nutritional yeast, and 1/2 cup breadcrumbs. Pulse to mix.

Add the cooked mushroom mixture and the lentils to the food processor and pulse until well blended.

Use a medium cookie scoop to portion out the mixture into meatballs and roll them in your hands for a smooth exterior.

Cook the meatballs on the stove for a crispy exterior, rotating them to brown on all sides.

Serve with marinara sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens