Cozy Vegan Meatballs Recipe You'll Love
Vegan Meatballs
Vegan Meatballs
Ingredients
- 1 teaspoon of fennel seeds ($0.30)
- ¼ cup of chopped walnuts ($1.10*)
- ½ a yellow onion ($0.30)
- 1 tablespoon of oil from sun-dried tomatoes (or olive oil, $0.10**)
- 2 tablespoons of ground flaxseed (see note, $0.13)
- 6 tablespoons of water ($0.00)
- 8 ounces of white button mushrooms ($1.70***)
- 2 cloves of garlic ($0.20)
- ¼ cup of sun-dried tomatoes ($0.65**)
- 1 teaspoon of salt ($0.02)
- ½ teaspoon of freshly cracked black pepper ($0.05)
- ⅛ teaspoon of chili flakes ($0.02)
- 2 cups of cooked lentils ($0.40****)
- 1 tablespoon of soy sauce ($0.15)
- 1 tablespoon of Italian herbs ($0.10)
- ½ cup of plain breadcrumbs (divided, $0.09)
- cooking spray ($0.01)
- 1 tablespoon of minced fresh parsley ($0.11)
Instructions
Step 1
To kick things off, preheat your oven to 375°F. This ensures it’s nice and hot for our vegan meatballs, creating that perfect golden crust. While the oven warms up, gather all your ingredients so they’re ready to go. If you haven't cooked your lentils yet, don’t worry! Check the notes in the recipe card below for a simple guide on how to prepare them. Once everything is set, you’ll be well on your way to making delicious meatballs!
Step 2
To start, grab a dry sauté pan and place it over medium-low heat. Once it’s warm, add your fennel seeds and walnut pieces to the pan. Stir them often to ensure they toast evenly and don’t burn. You’ll know they’re ready when the fennel aroma fills the air, and the walnuts take on a light golden color—this should take about 4 minutes. Once they’re fragrant and toasted, carefully remove them from the heat and set them aside to cool.
Step 3
While your meatball mixture is coming together, let’s focus on the onions. Start by thinly slicing half an onion—it can also be diced if that feels easier for you. Grab a large pan and add 1 tablespoon of sun-dried tomato oil or olive oil to it. Turn the heat up to medium and toss in the sliced onions. As they cook, stir them occasionally to keep them from burning. You want to give them some love, allowing them to caramelize beautifully. This will take about 8 to 10 minutes, and you’ll know they’re ready when they turn a lovely golden brown and become wonderfully fragrant. Enjoy that aroma filling your kitchen!
Step 4
To create your “flax egg,” start by measuring out 1 tablespoon of ground flaxseed and placing it in a small bowl. Next, add 2.5 tablespoons of water to the bowl and stir the mixture well until the flaxseed is fully incorporated into the water. Let it sit for about 5-10 minutes, allowing it to thicken and take on a gel-like consistency. This simple step will help bind your vegan meatballs together beautifully, so you’ll want to keep an eye on it as you prep the rest of your ingredients!
Step 5
Start by cleaning your mushrooms to remove any dirt; a quick rinse under cold water usually does the trick. Once they’re clean, slice them into quarters, ensuring they’re all about the same size for even cooking. Next, grab a couple of garlic cloves and chop them finely — the more you chop, the more flavorful your meatballs will be! Finally, take your sun-dried tomatoes and chop them into small pieces too. This will add a lovely tangy sweetness that pairs beautifully with the mushrooms. You’re setting up a fantastic base for those meatballs!
Step 6
In your sauté pan, add the chopped mushrooms along with minced garlic. Sprinkle in a generous pinch of salt and pepper to taste, and if you’re feeling adventurous, add a dash of chili flakes for that delightful kick. Stir everything together well, allowing the mixture to cook over medium heat for about 5 to 7 minutes. You want the mushrooms to soften and release their moisture, and to see a lovely golden color start to develop. Keep an eye on it, stirring occasionally to ensure even cooking and prevent sticking.
Step 7
To get that rich, savory flavor in your vegan meatballs, start by heating a splash of olive oil in a skillet over medium heat. Add your finely chopped mushrooms and onions to the pan, stirring them together to coat in the oil. Sauté the mixture for about 5 minutes, or until the mushrooms have released their moisture and the onions turn a lovely golden brown. You’ll know it’s ready when everything looks nicely softened and fragrant. Once it reaches that perfect stage, take it off the heat and let it cool for a few minutes before moving on to the next step. Your kitchen should smell amazing right now!
Step 8
In your food processor, combine the cooked lentils, toasted walnuts, and fennel seeds. Next, add the flax egg, soy sauce, and Italian seasoning. Then, toss in the sun-dried tomatoes along with the sautéed mushroom and onion mixture. Finally, incorporate half of the breadcrumbs to help bind everything together. Pulse the mixture until everything is well combined but still slightly chunky; you want those delicious textures to shine through!
Step 9
To achieve the perfect texture for your vegan meatballs, start by pulsing the mixture in your food processor. Aim for a sticky, thick consistency that will hold together nicely, but don’t worry if you still see some whole lentils—this adds a delightful bite! Keep an eye on the mixture as you blend; it should come together in about 30 seconds to a minute. Once you’re happy with the texture, you’re ready to move on to shaping those delicious meatballs!
Step 10
Now it’s time to shape those delicious lentil meatballs! Start by taking a tablespoon of the lentil mixture and scooping it out with your hands. Gently roll it into a ball, taking care to make it smooth and compact. Next, lay out the remaining breadcrumbs on a flat surface or a plate. Once you have your little ball ready, roll it in the breadcrumbs, ensuring it gets a nice, even coating all around. This will give your meatballs that lovely, crispy exterior when they bake. Repeat this process, placing each coated meatball on a parchment-lined baking sheet. You’ll want to leave a bit of space between them to ensure they cook evenly. Keep going until all the mixture is shaped and coated—look at that golden crust forming already!
Step 11
To get those veggie meatballs perfectly crispy, start by preheating your oven to 400°F (200°C). Line a couple of cookie sheets with parchment paper to prevent sticking and make cleanup a breeze. Now, carefully place the meatballs on the sheets, giving them a little space between each one so they can bake evenly. Once they’re all arranged, grab your cooking spray and give the meatballs a light spritz; this will help toast the breadcrumbs to a delightful golden brown. Pop them in the oven and bake for about 20-25 minutes, shaking the baking sheets gently halfway through to ensure even browning. You’ll know they’re done when they’re firm to the touch and beautifully golden. To finish, sprinkle some fresh parsley on top for a pop of color and flavor before serving. Enjoy your delicious creation!
Nutrition Information
My Tip
To enhance the flavor of your vegan meatballs, make sure to toast the fennel seeds and walnut pieces until they're fragrant, but keep a close eye on them. This step is crucial for bringing out their natural oils and deepening the overall taste of your meatballs.
Leftovers
To store your vegan meatballs, place them in a glass container with a tight-fitting lid to keep them fresh and moist in the fridge for up to 4 days. When you're ready to enjoy them again, reheat in the oven at 350°F for about 10-15 minutes to restore that delightful texture.
Make It Your Own
For a delightful twist, try swapping the walnut pieces for cooked quinoa to keep things gluten-free and add a lovely texture. This will also give your meatballs a nice protein boost while keeping them hearty and satisfying!
