Dinner / Italian-inspired
Mushroom Lentil Meatballs
Lentils, browned mushrooms and breadcrumbs form tender vegan meatballs. Bake until firm, then spoon over warm tomato passata.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in breadcrumbs, vegan; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Mix flaxseed with water and leave for 5 minutes.
Cook onion and mushrooms in oil for 8–10 minutes until the pan is dry. Stir in garlic and oregano for 1 minute.
Mash lentils roughly. Mix with mushrooms, flax mixture, breadcrumbs and salt. Form 16 firm balls and arrange on a lined tray.
Bake for 20–25 minutes, turning carefully halfway through. Warm passata in a saucepan and spoon over the balls to serve.
0 of 4 steps complete
A little kitchen know-how
- Cook moisture out of the mushrooms before shaping the mixture.
Make it yours & keep it well
Use gluten-free breadcrumbs if needed, checking they are vegan.
Storage: Refrigerate balls and sauce separately for 3 days or freeze for 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Understand the different jobs mushrooms and pulses do in a meat-free filling.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate balls and sauce separately for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Use gluten-free breadcrumbs if needed, checking they are vegan.
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