Dairy-Free Hearty Vegetarian Meatballs

Elevate your plant-based cooking game with these Dairy-Free Hearty Vegetarian Meatballs! Packed with protein-rich lentils, earthy mushrooms, crunchy walnuts, and the umami boost of nutritional yeast and soy sauce, these meatballs are a perfect alternative to traditional versions. Bound together with a flaxseed mixture and seasoned with classic Italian herbs, they bake to perfection with a satisfying texture that’s firm on the outside and tender on the inside. Quick to prepare and completely dairy-free, these meatballs are a versatile addition to your weekly menu—serve them over pasta, nestled in a sandwich, or accompanied by your favorite dipping sauce. Perfect for vegans, vegetarians, and anyone seeking a wholesome, flavorful meatless option!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Lentils
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 1 cup, finely chopped Button mushrooms
• 1 small, grated Carrot
• 1 cup, rolled (gluten-free if needed) Oats
• 1 cup, finely chopped Walnuts
• 3 tablespoons Nutritional yeast
• 2 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water for flaxseed
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse and drain the lentils. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are soft but not mushy. Drain and set aside.

Step 2

In a small bowl, combine the ground flaxseed with 5 tablespoons of water. Stir and let it sit for about 10 minutes to thicken. This will act as a binder in the meatballs.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the chopped mushrooms and grated carrot to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables are softened.

Step 5

In a large bowl, combine the cooked lentils, sautéed vegetables, rolled oats, walnuts, nutritional yeast, soy sauce, tomato paste, and the flaxseed mixture. Add oregano, basil, salt, and black pepper.

Step 6

Mix everything well until combined. The mixture should be sticky and hold together when pressed. If it's too dry, add a tablespoon of water at a time until the desired consistency is achieved.

Step 7

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 8

Using your hands, form the mixture into 1.5-inch balls and place them on the prepared baking sheet.

Step 9

Bake in the preheated oven for 25-30 minutes, turning halfway through, until the meatballs are firm and browned on the outside.

Step 10

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1349.4g)

Amount per serving	% Daily Value*
Calories	1944.6

Total Fat 131.1g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 66.3g
Cholesterol 0mg	0%
Sodium 4016.8mg	0%
Total Carbohydrate 149.3g	0%
Dietary Fiber 43.3g	0%
Total Sugars 21.4g
Protein 65.7g	0%

Vitamin D 0IU	0%
Calcium 368.3mg	0%
Iron 18.0mg	0%
Potassium 2965.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 12.9%

Carbs: 29.3%