Nut-Free Vegan Meatballs

Say hello to a hearty and wholesome plant-based masterpiece with these Nut-Free Vegan Meatballs, perfect for anyone seeking a delicious, allergy-friendly twist on a classic favorite! Packed with protein-rich lentils, rolled oats, and a savory blend of sautéed mushrooms, onions, and spices, these meatballs deliver incredible flavor and texture without a single nut in sight. A flaxseed and water mixture binds these nutrient-dense bites together, while smoked paprika and oregano add a smoky, herbaceous depth. Whether you’re avoiding nuts, gluten, or dairy, this recipe has you covered—swap soy sauce for tamari and breadcrumbs for gluten-free options as needed. Quick and easy to prepare, these golden-baked meatballs are ready in under an hour and pair perfectly with marinara sauce, pasta, or as a hearty sandwich stuffing. Healthy, satisfying, and utterly delicious, these vegan meatballs will quickly become a staple in your recipe rotation!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Cooked lentils (brown or green)
• 1 cup Rolled oats (certified gluten-free, if needed)
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 1 tablespoon Olive oil
• 1 medium Onion, finely diced
• 3 cloves Garlic, minced
• 1 cup Mushrooms, finely chopped
• 2 tablespoons Soy sauce or tamari (for gluten-free)
• 1 tablespoon Tomato paste
• 0.5 cup Breadcrumbs (gluten-free, if needed)
• 1 teaspoon Dried oregano
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

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

Step 2

In a small bowl, mix the ground flaxseed and water. Stir well and let sit for 5-10 minutes until it forms a gel-like consistency.

Step 3

In a food processor, add the rolled oats and pulse until they resemble a coarse flour.

Step 4

Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened. Add the minced garlic and mushrooms, and sauté for another 5 minutes until the mushrooms release their moisture and cook down.

Step 5

In the same skillet, stir in the soy sauce (or tamari) and tomato paste, cooking for an additional 1-2 minutes to combine the flavors. Remove from heat.

Step 6

In the food processor, combine the cooked lentils, oat flour, flaxseed mixture, sautéed vegetable mixture, breadcrumbs, oregano, smoked paprika, salt, and black pepper. Pulse until the mixture comes together but still has some texture (do not over-process).

Step 7

Scoop out 1.5 tablespoons of the mixture at a time and roll into balls using your hands. Place the meatballs on the prepared baking sheet.

Step 8

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the meatballs are golden and firm.

Step 9

Let cool for a few minutes before serving. Enjoy them with pasta, marinara sauce, or in a sandwich for a delicious and nut-free vegan meal!

Nutrition Facts

Serving size	(968.3g)

Amount per serving	% Daily Value*
Calories	1275.2

Total Fat 31.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3503.9mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 46.9g	0%
Total Sugars 21.2g
Protein 61.2g	0%

Vitamin D 14IU	0%
Calcium 243.4mg	0%
Iron 19.2mg	0%
Potassium 2884.3mg	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: 21.4%

Protein: 18.5%

Carbs: 60.1%