Lentil Meatballs (Vegan, Gluten-Free)

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These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

Lentil Meatballs (Vegan, Gluten-Free)

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Easy Lentil Meatballs

I made this Lentil Meatball recipe today and I was very pleased with the results, I was looking for an easy lentil meatballs recipe that would be packed with flavor yet fancy enough to be served even at the holiday table and enjoyed by everyone including meat-eaters.  They actually remind me of Swedish meatballs.

I knew I found a winner vegan meatballs when I serve them and my husband couldn't stop saying how much he loves them and that they are definitely a keeper! They remind me of Swedish Meatballs, the kind you find at Ikea.

I love making vegan meatballs because they can easily feed a crowd, they are perfect for potlucks, and you can easily estimate the number of people you will be serving and make the right amount for them. My Vegan Tofu Meatball recipe is also a huge hit!

Health Benefits Of Lentils

Lentils are healthy and rich in nutrients and should be included as part of the diet: Want to gain muscles while on a vegan diet? Then you should eat more lentils. They’re high in fiber, protein, and folate. The fact is they can help you live longer, and they’re pretty much the perfect food. The little legumes have 250g of spermidine.

1 cup of cooked lentils contains:

  1. 226 calories
  2. 39 grams carbohydrates
  3. 18 grams of protein
  4. 16 grams of fiber
  5. 3.6 grams of sugar
  6. 0.8-grams  of fat

Vegan Lentil Meatballs

How To Make Lentil Meatballs (Vegan, Gluten-Free)

To make these vegan lentil meatballs, first sort and wash dried lentils. Use green, brown or black lentils for this recipe, saute onion, garlic, herbs, add lentils, along with water or vegetable broth and cook until tender and liquid has evaporated.

While lentil is cooking, make oat flour, followed by finely chopped walnuts in a food processor, then stir them in the lentil mixture along with ground flaxseeds, yeast flakes, and Bragg's Liquid Aminos.

Form into a meatball shape and place onto a prepared baking sheet and baked for 30 minutes. While lentil meatballs are baking prepare the cashew gravy.

How To Make The Cashew Gravy?

The cashew gravy is easy, you basically rinse cashews, and add all the ingredients except the herbs in a high-speed blender and process until creamy.

Pour gravy into a saucepan, add herbs/seasonings and cook over medium heat until bubbly, while stirring with a whisk.

Please note to start by adding 2 tablespoons of the Bragg's Liquid Aminos, then add the extra tablespoon if needed.

How To Freeze Your Lentil Meatballs?

  • After baking the lentil meatballs, cool them completely. 
  • Place the lentil meatballs in a freezer-friendly container and place it in the freezer for up to 1 month.
  • Make the cashew gravy and cool completely, place in a freezer-friendly container and freeze as well.
  • To serve, remove the lentil balls from the freezer and place them in a preheated oven at 375 degrees F. for about 15-20 minutes or until heated through. 
  • You can transfer the gravy from the freezer to the refrigerator the night before serving to defrost. Heat up the cashew gravy and pour over the reheated lentil meatballs and serve. 

Lentil Meatball With Gravy

These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

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

I was going to add 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. It is delicious served with rice or mashed potatoes, green beans.

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.

Vegan Lentil Meatballs Recipe

These flavorful Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will surely be a big hit at your dinner table especially during the holidays!

Check Out More Lentil Recipe Ideas:

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Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
335 kcal / 1400 kJ
Fat:
21 g
Protein:
13 g
Carbs:
25 g
Per portion

Cooking Time

Preparation:
20 min
Cooking:
1 h
Ready in:
1 h 20 min
For:
6 Servings

Ingredients

Lentil Meatballs

Creamy Cashew Gravy

Instructions

  1. Heat oil in a saucepan over 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 over medium heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated about 30 minutes. (Make sure lentils are dry and not soggy)
  3. Transfer lentil mixture to a large bowl and set aside. Using a food processor, process/pulse walnuts until finely chopped. Stir walnuts into lentils along with the *oat flour, flaxseeds, yeast flakes, Bragg's Liquid Aminos and salt.
  4. Preheat oven 400 degrees F. Prepare baking sheet with lightly greased parchment paper.
  5. Scoop mixture, using about 1-2 tablespoons. Form into balls and placing them on prepared sheets in a single layer until mixture is all gone. Bake for 30 minutes or until brown and crispy on the outside.

To Prepare 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.

Notes

1. Substitute your favorite marinara sauce for the creamy cashew gravy.

2. Substitute cashews with sunflower seeds for a nut-free creamy gravy.3

3. *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.

4. The gravy is thick so you might want to add extra water to make it thinner.

Lentil Meatballs

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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150 Comments
  1. Melissa
    April 2, 2020

    Question: With the nuts in the “meatballs”, does it make them taste nutty?

  2. laura danette ismail
    March 29, 2020

    This is my new favorite!!!! I added a little too much water, lentils were a little on the soggy side so I added almond flour about 2tbl, turned out wonderful! Served with brown rice and steamed zucchinI!!

  3. Barb
    March 28, 2020

    I really liked these! Thank you for the recipe 😀

  4. CHRISTINA BICKLEY
    March 15, 2020

    can you use tin lentils for this?

    • Michelle Blackwood, RN
      March 15, 2020

      That should be fine, make sure to drain the liquid first and add enough dry ingredients to make sure you are able to form into balls.

  5. Becky
    March 7, 2020

    These are so delicious! I started a plant based diet a few weeks ago and was trying to find a recipe to eat more lentils and this is it! I used gluten free flour in place of the oat flour, and I didn’t make the gravy. The only issue I noticed was the nooch has a distinctive smell when preparing. But I can’t smell it after they cooked so that is good! I am fairly new to the nutritional yeast use too 🙂 I am going to pair these with my chickpea pasta and basil tomato sauce for lunches! Thank you for the recipe!

    • Michelle Blackwood, RN
      March 7, 2020

      Becky, I’m so happy you enjoyed them. Thank you for sharing your feedback. I appreciate it. Yes, the nooch has a distinct smell and depending on the brand it might be stronger than others. Sounds delicious with pasta and tomato sauce.

  6. Quesa Jones
    February 25, 2020

    I got reacquainted with these babies this weekend and they are as delicious as ever! I doubled the batch and my, my, my, I’ve been away too long!!!

    I also discovered that the extra gravy is DIVINE as a vegan pot pie filler.

    I miss being able to cook often so when I had a small window to do so, I had to return to my tried and true favorite recipe site for Michelle’s PHENOMENAL recipes!

    **Note pistachios are GREAT in this recipe too!! I’ve done walnuts, cashews, pecans, Brazil nuts (soaked first), and pistachios – all delicious. Maybe one day I’ll try macadamia nuts too. Michelle your recipes are so versatile! Delicious as is, and adaptable as well! You have a gift and I hope you get your just dessert – vegan of course :)

  7. Naomi Watts
    February 25, 2020

    I am infatuated with this recipe. It satisfies my cravings for warm, savory meals! I have prepared this more than once, and actually love the liquid consistency. I wind up pouring it all over a couple of cups of white or brown rice, and my whole family devours it! I often double the recipe for lunches-thank you so much for this tasty meal 🤗

  8. Jade
    February 17, 2020

    These lentil balls look great! I was looking for a more interesting way of cooking lentils and I found it!
    My only question would be if you could think of anything I can sub the walnuts for…I have a son who can’t have them, but he can have cashews..you think that would work? Or…

  9. Julie
    February 12, 2020

    Made this for Dinner tonight and sooooo tasty ! Will be making this on a regular basis The liquid of the lentils wouldn’t completely evaporate so I drained the excess & the ingredients did bind it all together well & held together in the sauce – very happy with results & amazing taste – thank you for this lovely recipe!

  10. Becca
    February 9, 2020

    I love this recipe!!! The First time I made this, the lentils still had a lot of water in them and the meatballs came out somewhat dry, so I cut back on both the water and the oven cooking time and it came out perfectly. I just made these again and I accidentally blended the lentils in with the food processor instead of stirring them into the walnut mixture, and it came out super mushy but after baking them they were actually more like meatballs so it was a happy accident. Will definitely be making this again!

    • Michelle Blackwood, RN
      February 9, 2020

      Becca I’m so happy you enjoyed them, thank you for sharing your experience with them.

    • Jackie
      February 15, 2020

      This recipe is a staple in my home and approved by my elderly, non-vegan parents. I always use canned lentils and omit the broth, adjust the tamari as needed, and it tastes great every single time. I usually make it into a loaf, but the balls are a family favorite too. Of all the meatless loaf/ball recipes on the web, this is my very favorite.

      • Michelle Blackwood, RN
        February 16, 2020

        Jackie, I’m so happy you and your family enjoyed them. Thank you for sharing your adjustments with us!

  11. kashayla
    February 7, 2020

    Can this work without the yeast flakes?