Go Back

Vegan Lentil Meatballs Recipe

Super easy to make and totally plant-based, these vegan meatballs are a delicious compliment to any of your favorite Italian pasta recipes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 1990kcal


  • 2 cups Green Lentils cooked
  • 2 tbsp Quick Cooking Oats
  • 1 Yellow Onion finely diced
  • 1 bunch Fresh Parsley finely chopped (save 1 tbsp chopped parsley for garnishing)
  • 1 tsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 tsp Ginger grated
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Dijon Mustard
  • 2 tbsp Nutritional Yeast
  • 2 tbsp Almond Milk
  • 1 tbsp Coconut Oil for frying
  • 1 tbsp Lemon Juice freshly squeezed


  • Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together (you can also use a food processor, making sure to not over-process the ingredients – just pulse 3 or 4 times) to obtain a sticky and textured mixture.
  • Use your hand to shape the mixture into small balls and line them on a plate.
  • Heat the coconut oil into a non-stick skillet.
  • Add the balls into the skillet one by one, without overcrowding it.
  • Cook over medium heat flipping them with a wooden spoon, until crispy and golden.
  • Transfer into a bowl and garnish with fresh parsley.
  • Serve as they are or with your favorite pasta and sauce.


Calories: 1990kcal | Carbohydrates: 319g | Protein: 136g | Fat: 22g | Saturated Fat: 13g | Sodium: 2537mg | Potassium: 5482mg | Fiber: 154g | Sugar: 16g | Vitamin A: 6063IU | Vitamin C: 112mg | Calcium: 405mg | Iron: 41mg
Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!