Description
These easy baked vegan lentil meatballs are made with simple pantry ingredients - no eggs, no flax eggs, no specialty binders! The secret is crispy lentils, which give these meatballs a hearty texture with a lightly crisp exterior and a satisfying bite. Vegan, gluten-free, soy-free, nut-free, egg-free and dairy-free!
Ingredients
Units
Scale
- 1 tablespoon avocado oil, for the baking sheet
- 2/3 cup rolled oats (certified gluten-free if needed)
- 1/2 teaspoon fine salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup cooked short-grain brown rice
- 1 batch Crispy Lentils (prepared using two 15-ounce cans brown lentils and cooled slightly)
- 1 tablespoon pure maple syrup (optional but recommended)
Instructions
- Preheat the oven to 325°F if using a ceramic-coated sheet pan (such as Caraway). Preheat to 350°F if using a standard metal sheet pan or cast-iron skillet.
- Coat a nonstick sheet pan with the avocado oil. For the crispiest texture, bake the meatballs directly on the baking sheet. Parchment paper can be used if needed, but they won't brown quite as well.
- Prepare one batch of Crispy Lentils using two 15-ounce cans of brown lentils. Allow them to cool slightly.
- Meanwhile, cook the short-grain brown rice and measure out 1 cup cooked.
- Add the oats, salt, Italian seasoning and garlic powder to a food processor. Pulse until the oats are finely ground.
- Add the cooked rice, crispy lentils and maple syrup. Process until the mixture comes together.
- Scoop using a 1½-inch cookie scoop and roll into 16-17 meatballs.
- Arrange on the prepared baking sheet.
- Bake for 15 minutes. Rotate every 5 minutes if desired for more even browning.
- Serve warm over pasta with marinara sauce and garnish with fresh basil and vegan Parmesan.
Notes
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Freezing: Not yet tested. They should freeze well after cooling completely, separated with parchment paper, then thawed overnight before reheating in the oven or air fryer.
- Stovetop option: Pan-fry in avocado oil in a cast-iron skillet until browned on all sides.
- This recipe was developed specifically for brown lentils. Red, black (beluga) and French green lentils will not produce the same texture.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Baking
- Cuisine: American, Italian