Hearty Plant-Powered Perfection: The Ultimate Vegan Meatballs Recipe

👩‍🍳 Instructions

1. 1

   In a small bowl, combine flaxseed meal and water; stir and set aside for 5-10 minutes to thicken into a 'flax egg'.
2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until softened, 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3. 3

   Add chopped mushrooms and walnuts to the skillet. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 8-10 minutes. This step is crucial for flavor and texture.
4. 4

   Transfer the sautéed mixture to a food processor. Add rolled oats, cooked lentils, nutritional yeast, tomato paste, fresh parsley, dried oregano, smoked paprika, and the thickened flax egg. Pulse several times until well combined and the mixture holds together, but still has some texture. Do not over-process into a paste. Season with salt and pepper to taste.
5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out 1-inch portions of the mixture and roll them into balls. You should get 20-24 meatballs.
6. 6

   Arrange meatballs on the prepared baking sheet. Drizzle lightly with the remaining 1 tbsp olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm.
7. 7

   Meanwhile, warm your favorite marinara sauce in a large pot or deep skillet. Once baked, carefully add the vegan meatballs to the simmering marinara. Cook gently for at least 10-15 minutes to allow them to absorb the sauce's flavors.
8. 8

   Serve hot over pasta, polenta, or in a sub roll. Enjoy!