These flavorful Lentil Meatballs Vegan, Gluten-Free are smothered in a creamy cashew gravy will surely be a big hit at your Thanksgiving table!
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!
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.
For: 20 meatballs
- For The Lentil Meatballs
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/4-1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/2 cup dried lentils, (brown or green), sorted and washed
- 2 cups water
- 1 cup walnuts, finely chopped
- 2 tablespoons oat flour* (optional)
- 2 tablespoons ground flaxseeds
- 2 tablespoons nutritional yeast flakes, (optional)
- 2 teaspoons Bragg's liquid aminos, tamari or coconut aminos
- 1/2 teaspoon sea salt
- For The Cashew Gravy
- 1/2 cup cashews, soaked for 1 hour then drained
- 2 cups water
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon onion powder
- 1 clove garlic
- 1 tablespoon arrowroot powder, or cornstarch
- 3 tablespoons Bragg's liquid aminos, tamari sauce or coconut aminos
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Pinch cayenne pepper
- 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.
- 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.
- 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.
- Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
- Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
- Bake for 30 minutes or until brown and crispy on the outside.
- Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's liquid aminos in a high speed blender and process until smooth.
- Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
- Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.
*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.