Vegan Lentil & Mushroom Meatballs

I’ve yet to meet anyone that’d turn down a classic dinner of spaghetti and meatballs, or that would shy away from a saucy & cheesy meatball sub. I’ve made this recipe to satisfy all of the above, but mostly because I wasn’t about to accept that everyone claiming you can make meatballs out of lentils were right… turns out they were.

Just as satisfying as the animal based classics, you won’t have to worry about rolling any dead flesh with this recipe. Simply blend together your ingredients and get to frying.

If you recreate this recipe don’t forget to snap a pic and tag me on instagram @logandunn to show off how you used your balls! Enjoy!

RECIPE: Makes 18 Meatballs.


Lentil & Mushroom Meatless Balls

  • 1 cup Lentils, pre-cooked or canned
  • 5 Shiitake Mushrooms
  • 1/2 cup Rolled Oats
  • 1/4 cup Walnuts
  • 1/2 White Onion, diced
  • 1 tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • Black Pepper, to taste
  • 1 tsp Thyme, dried
  • 1 tsp Oregano, dried
  • 1/4 cup Parsley, fresh/chopped
  • 1 tsp Basil, dried
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp Cumin
  • 1/4 tsp Red Chili Flakes
  • 1 tsp Garlic Powder
  • 4 Garlic cloves, minced
  • 1/8 tsp Liquid Smoke (optional)
  • 1 tbsp Ground Flax, mixed with 3 tbsp water.


15 minutes prep, 35 minutes to cook.

  • Add olive oil and onions to a pan and fry on medium-high heat until the onions are fragrant and translucent.
  • Add the chopped mushrooms, garlic, and spices and fry until the mushrooms have released their moisture.
  • Add the pre-cooked lentils to the pan and cook for another 5 minutes.
  • Allow this to cool while you prep the rest of the ingredients.
  • In a blender blend the walnuts and oats until you get a flour-like mixture, you can do these separately or all at once
  • Combine your cooled lentil mixture with the oat/walnut flour in a blender until a uniform texture, you don’t want this to get creamy like hummus, stop blending just as the mixture comes together as one.
  • Fold your herbs, liquid smoke, and flax/water mixture into the lentil and oat mixture.
  • Using 1 tbsp measure form this combined mixture into balls (you should get around 18-20 all together).
  • Heat up olive oil in a pan on medium-high heat and fry the meatballs for about 3 minutes on each side, or until it is browned all the way around. Do these in smaller batches as you want room in the pan to roll the balls from side to side.
  • After you’ve fried all of your meatballs bake them at 375F on a baking tray for 10-15 minutes.
  • You can eat these straight out of the oven, or place them in the fridge for an hour/overnight to better hold their shape.
  • Enjoy on a sub, in spaghetti, or on their own with your favourite sauce.
Nutritional Information:
Per 1 meatball–
Calories: 42 cal | Total Fat: 2g |Carbohydrates: 4g | Natural Sugar: 0.5g | Fibre: 1g | Sodium: 22mg | Protein: 2g


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