Lentil Meatballs (Vegan, Gluten-Free)

4.52

These flavorful Lentil Meatballs Vegan, Gluten-Free are smothered in a creamy cashew gravy will surely be a big hit at your Thanksgiving table!

Lentil Meatballs (Vegan, Gluten-Free)

I made this recipe today and I was very pleased with the results, I was looking for a recipe to served this holiday that would be enjoyed by everyone including meat-eaters.

My husband couldn’t stop saying how much he loves them and that they are definitely a keeper! I love making meatballs because they can easily feed a crowd.

They are perfect for potlucks, and you can easily estimate the amount of people you will be serving by the amount of meatballs you make. You may also want to try my Vegan Tofu Meatball recipe, it is a huge hit on here!

Lentil Meatballs Vegan, Gluten-free

I wanted a dish that was very tasty so I adapted the filling from my Jamaican Lentil Patties recipes.

I was going to add a gluten-free flour to bind the meatballs and prevent them from breaking up, but to my surprise, the balls were quite sturdy without flour.

Feel free to add about 2 tablespoons of gluten-free flour of your choice, rice, oat flour or sorghum flour should work fine for this recipe.

I added my gravy when I’m plating my dish, just before serving, so that the meatballs aren’t sitting for long in the gravy.

If you are still searching for recipe ideas for the holiday, don’t worry we have you covered! Here are 25 DELICIOUS VEGAN RECIPES FOR THE HOLIDAYS.

 

Ingredients

For: 20 meatballs

Instructions

    To Prepare Lentil Meatballs
    1. Heat oil in a saucepan on medium high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
    2. Add water and bring to boil on medium heat. Reduce heat to simmer and cover pot. Cook until lentils are tender and water has evaporated, about 30 minutes.
    3. Transfer lentil mixture into a large bowl,. Stir in walnuts, flax seeds, yeast flakes, Bragg's liquid aminos and sea salt. Using a fork mash mixture until sticking together.
    4. Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
    5. Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
    6. Bake for 30 minutes or until brown and crispy on the outside.
    To Prepare The Cashew Gravy
    1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's liquid aminos in a high speed blender and process until smooth.
    2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
    3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

    Recipe notes

    *To make oat flour,  I place rolled oats in a blender and process until smooth. I store it in an airtight container in my refrigerator and I love to use it to make gluten-free pancakes as well.

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    1. I’ve been seeing a lot of recipes that use lentils as the main ingredient and it’s awesome! Thanks for adding another one to my list of recipes to try!

    2. Debra @ Traveling Well For Less

      Vegan, gluten-free and good for you? Totally sold on those lentil meatballs. Definitely going to try this recipe.

    3. Enricoh Alfonzo

      Se manifique! Loved the photo journal and descriptions. that looks so mouth watering and heavenly. thanks for the recipe

    4. Sarah, Things Sarah Loves

      I love meatballs but I had never considered making lentil meatballs. I always use lentils in soups so this would make a great alternative.

      4.02

      Hi — I made this meal tonight. The gravy is outstanding (though next time I’d cut back on the thyme as it can be overpowering). The meatballs are very flavorful ( I love walnuts & nutritional yeast) but my non-vegan family was not so thrilled. I think it was mainly because these crumble when you cut into them, unlike real meatballs. But I didn’t mind in the least. And since I have leftovers for another meal, I will crumble the meatballs into the gravy and pour it over rice. Thanks for the recipe!

      • Michelle Blackwood

        Hello, glad you try it. Glad you like the gravy, I’m kind of heavy handed with thyme, since I use it so much but I will modify the recipe to accommodate my readers because I value your feedback. Unfortunately, they are not as firm as non-vegan ones or regular vegan. I could have added extra binders but didn’t want to compromise the taste. Love how you will crumble them with rice, I do that too, so delicious!

      5.02

      Ive made this recipe twice now. Flavor is awesome. However, my meatballs always end up more like cookies. They don’t flatten completely, but they just don’t look right. Any ideas?

      • Michelle Blackwood

        I’m happy that you tried the recipe twice Heather, sorry to know they look almost like cookies. How about adding extra oat flour to add more structure to your balls and make sure you turn it halfway during baking. As you can see from the photo mine came out looking fine but our ovens are different. Also, you could make sure that there isn’t any extra liquid in your lentils by draining them after cooking and pressing the excess liquid out. It sounds like your mixture is on the softer side.

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