With a savory, stuffing-like flavor, these gluten-free vegan lentil meatballs make a perfect meatless main dish for the holidays or any time you’re craving comfort food. They take some time to prepare but the final result is well worth the effort.
Why you’ll love this recipe
- A healthy holiday main dish: Although many holiday side dishes are vegan-friendly, they usually offer little protein or nutrients. This recipe is high in protein and fiber so it’s filling and satisfying, making it a great choice for a main dish.
- Rich, savory flavor: These lentil meatballs include herbs traditionally used in stuffing—sage, thyme, and rosemary—giving them a stuffing-like flavor profile that compliments the heartiness of the mushrooms and lentils.
- Meets dietary needs: Lentil meatballs are vegan, dairy-free, oil-free, gluten-free, and nut-free to accommodate a wide range of dietary needs.
Ingredients
Not pictured: Water for cooking.
- Mushrooms: Mushrooms add a rich umami flavor. I used button mushrooms in this recipe. Mushrooms are well-known for their health benefits, ranging from protecting cells to boosting immune system health.
- Old-fashioned (rolled) oats: “Quick” oats will also work in this recipe; steel-cut oats will not. Oats are high in fiber and support heart health.
- Shallot: Shallots resemble mini onions and have a more mild, delicate flavor. If you can’t find shallots or they are out of your budget, a small amount of yellow onion (e.g., 2 tablespoons to ¼ cup) would likely yield a similar taste.
- Water: Have approximately ¼ cup of water on hand to use as needed to keep ingredients from sticking to the sauté pan.
- Celery: A traditional ingredient in stuffing, celery adds a savory flavor and moisture.
- Low-sodium tamari: Tamari is similar in taste and appearance to soy sauce. It adds a salty, umami flavor and is typically gluten-free (but check the label to be sure).
- White miso paste: Fermented soybean paste. Like tamari, miso adds umami flavor and often is gluten-free. You can usually find miso in either the refrigerated section or international section of the grocery store.
- Low-sodium vegetable broth or water: To mix with the rolled oats for added moisture. I prefer vegetable broth because it adds subtle flavor, but water will also work.
- Cooked brown rice: Brown rice is a great source of fiber and nutrients. It has a significantly lower glycemic index than white rice, helping to keep your blood sugar level more stable. See FAQ and Top Tip for cooking instructions and recommendations.
- Cooked lentils: I used green lentils, which are commonly available. See FAQ and Top Tip for cooking instructions and recommendations. I have not tried making this recipe with canned lentils, but that may be a good option if you want to save time. Lentils are high in protein and fiber.
- Nutritional yeast: Adds a savory flavor. Nutritional yeast is high in B vitamins, which support a healthy metabolism.
- Garlic powder: Garlic powder enhances the flavor and helps support healthy blood pressure.
- Dried rosemary: Contributes to the savory flavor. Dried rosemary contains antioxidants and may have anti-inflammatory properties.
- Dried sage: Adds earthy flavor and cozy vibes.
- Dried thyme leaves: For depth of flavor. Thyme is a good source of vitamins A and C.
- Kosher salt (optional): A modest amount helps bring out the flavor. Feel free to omit if you prefer to avoid added salt.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Step 2: Pulse the mushrooms in a food processor until they are minced into small pieces (stop when they still have some texture). Remove the mushrooms from the food processor.
- Step 3: Pulse the oats in the food processor until they are coarsely broken down (no need to clean the food processor first).
- Step 4: Heat a large sauté pan over medium heat. Add the shallot and a splash of water and cook, stirring occasionally, for 3 to 4 minutes, or until soft. Add additional water at any point if the shallot starts to stick to the pan.
- Step 5: Add the mushrooms and cook, stirring occasionally, for 6 to 8 minutes, or until the mushrooms are browned and most of the liquid has cooked off. Then add the celery, tamari, and miso, stir well to combine, and cook for an additional 3 to 4 minutes.
- Step 6: Add the vegetable broth to the pulsed oats and stir to combine. Then, add the broth-oat mixture to the pan, along with the brown rice, lentils, nutritional yeast, garlic powder, dried rosemary, dried sage, dried thyme, and kosher salt (if using). Stir well. Remove from heat.
- Step 7: Roll the mixture into 16 large balls and place them on the prepared baking sheet, keeping space between them.
- Step 8: Bake the lentil meatballs for 30 to 35 minutes, or until the edges are starting to brown and the meatballs are somewhat firm. Serve immediately.
Inspired by/adapted from Italian Meatballs from The Homemade Vegan Pantry by Miyoko Schinner.
Equipment
- Large baking sheet
- Parchment paper
- Cutting board
- Sharp knife
- Food processor
- Large nonstick sauté pan (pan with sides)
- Heat-safe spoon
- Measuring cups
- Measuring spoons
Storage
Store any leftovers in the fridge for 4 to 5 days, or in the freezer for up to 1 month. Leftover lentil meatballs taste best when warmed.
Top Tip
Cook the lentils and brown rice a day or two in advance and store them in the fridge. This will cut down on prep time and dishwashing on the day you are cooking the lentil meatballs. The oats and mushrooms can also be processed in advance to further minimize prep on the day you plan to cook.
FAQ
How do you cook lentils correctly?
Click here for step-by-step instructions.
How do you cook brown rice correctly?
You can cook brown rice easily in an Instant Pot. Alternatively, to cook brown rice on the stove, bring 2 cups of water to a boil in a small pot. Add 1 cup uncooked brown rice, reduce to a simmer, and cover the pot. Simmer, covered, for 45 minutes. Remove from heat and keep the lid in place for at least 5 minutes. Lift the lid and fluff with a spoon or fork.
Related
For other vegan main dish ideas, try these recipes:
Lentil Meatballs
With a savory, stuffing-like flavor, these gluten-free vegan lentil meatballs make a perfect meatless main dish for the holidays or any time you’re craving comfort food. They take some time to prepare but the final result is well worth the effort.
Equipment
- large baking sheet
- parchment paper
- cutting board
- sharp knife
- food processor
- large nonstick sauté pan (large pan with sides)
- heat-safe spoon
- measuring cups
- measuring spoons
Ingredients
- 8 ounces mushrooms
- 1½ cups old-fashioned (rolled) oats
- 1 shallot finely diced
- ¼ cup water (for cooking, if needed)
- 1 stalk celery finely diced
- 2 tablespoons low-sodium tamari
- 1 tablespoon white miso paste
- ½ cup low-sodium vegetable broth or water
- 2 cups cooked brown rice lightly packed (see Top Tip)
- 1 cup cooked lentils (see Top Tip)
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon dried thyme leaves
- ¼ teaspoon kosher salt (optional)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Prepare the mushrooms: Add the mushrooms to a food processor and pulse until they are minced into small pieces (stop when they still have some texture—the goal is not to liquefy them). Remove the mushrooms from the food processor.
- Prepare the oats: Add the oats to the food processor (no need to clean the food processor first) and pulse until the oats are coarsely broken down.
- Cook the shallot: Heat a large sauté pan over medium heat. Add the shallot and a splash of water and cook, stirring occasionally, for 3 to 4 minutes, or until soft. Add additional water at any point if the shallot starts to stick to the pan.
- Cook the mushrooms: Add the mushrooms to the pan and cook, stirring occasionally, for 6 to 8 minutes, or until the mushrooms are browned and most of the liquid has cooked off.
- Cook the celery, tamari, and miso: Add the celery, tamari, and miso. Stir well to combine, and cook for an additional 3 to 4 minutes.
- Add the remaining ingredients: Add the vegetable broth to the oats and stir to combine. Add the broth-oat mixture to the pan, along with the brown rice, lentils, nutritional yeast, garlic powder, dried rosemary, dried sage, dried thyme, and kosher salt (if using). Stir well. Remove from heat.
- Roll: Roll the mixture into 16 large balls and place them on the prepared baking sheet, ensuring adequate space between them.
- Bake: Bake the lentil meatballs for 30 to 35 minutes, or until the edges are starting to brown and the meatballs are somewhat firm. Serve immediately.
Notes
- Inspired by/adapted from Italian Meatballs from The Homemade Vegan Pantry by Miyoko Schinner.
- Store any leftovers in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
