Lentil Mushroom ‘Meatballs’ (Vegan)

With spring teasing us and winter seeming endless in Montreal, I’ve been craving comfort foods and pasta seems to be on the top of that list.  One of my son’s favourite meals is spaghetti, so I thought it would be an interesting challenge to add meatballs to our spaghetti, minus the meat and in a super healthy way.   

I’m also entering these lentil mushroom meatballs in the Best of Main Dishes in Canadian Lentils Recipe Revelation Challenge! If you like this recipe, it would be so appreciated if you would go to their Facebook page and ‘like’ my recipe.  The prizes are incredible, the biggest one being $2000!  

Vegan Lentil Meatballs

Vegan Lentil Mushroom Meatballs

I thought back to the traditional recipes I recreated to be meat-free, such as my Good Shepperd’s Pie  and realized lentils are a delicious, healthy substitute that work really well.   These ‘meatballs’ are savoury and satisfying and can be incorporated into your spaghetti dishes or even in a pita sandwich or sub.  They also make delicious leftovers, tasting even better after a little while!IMG_4188-2

IMG_4196-2I took my time making these on a Sunday afternoon, since they yield about 15 meatballs, I figured they are perfect for weeknight meals and work lunches.  I still haven’t really mastered cooking up a storm on the weekends to make my weekdays a little easier, but with my son starting school this fall, I know I’ll have no choice but to start!

Vegan Lentil Meatballs

Lentil Mushroom Meatballs (Vegan)
Yields 15
Write a review
Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
  1. 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
  2. 1 cup dried green lentils, rinsed and picked over
  3. 1 bay leaf
  4. 2 cups vegetable broth
  5. 8 ounces cremini mushrooms, washed and sliced
  6. ½ cup old-fashioned oats
  7. ½ cup flat-leaf parsley leaves
  8. 1 teaspoon dried sage
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon dried rosemary
  11. ½ teaspoon dried thyme
  12. ½ teaspoon dried terragon
  13. 2 tablespoons olive oil
  14. 1 medium white onion, chopped
  15. 4 garlic cloves, minced
  16. 3 tablespoons red wine
  17. 1 tablespoon tamari soy sauce
  18. kosher sea salt and freshly ground pepper to taste
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Begin by preparing your flax egg. Grind flax seeds in a coffee grinder, you need about 1 1/2 tablespoons of flax seeds to end up with 2 tablespoons flax meal. Pour 2 tablespoons flax meal into a small bowl, top with 6 tablespoons of water and whisk with a fork for a few minutes. Place in the fridge for use later.
  3. In a small saucepan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes. You want your lentils to be al dente.
  4. Remove from heat, drain, and discard the bay leaf.
  5. In a food processor, combine the lentils with the mushrooms, oats, parsley and spices. Pulse, making sure not to overdo it and end up with a mushy mixture. See photo for texture you want.
  6. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 5 minutes, or until translucent. Add the garlic and continue to sauté for another minute or two. Add the lentil-mushroom mixture to the skillet and cook for another 5 minutes, stirring often.
  7. Add red wine and soy sauce to skillet. Continue to cook, stirring often, until liquid has been absorbed. Add salt and pepper to taste, stir.
  8. Remove from heat and allow to cool until it is comfortable to handle.
  9. Remove flax eggs from the fridge and pour into a medium sized bowl. Add the lentil-mushroom mixture and mix well to combine.
  10. Use your hands to form a golf ball-sized ball. Place each 'meatball' onto the baking sheet, leaving an inch of space between each one. You should have about 15 'meatballs'.
  11. Bake for 30 minutes, or until golden brown.
Love and Lentils http://loveandlentils.com/
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I hope you all had a nice, relaxing weekend, and a Happy St. Patty’s Day to you all today!   

If you’re new to Love and Lentils, don’t forget to subscribe by email so you don’t miss any healthy vegan and vegetarian recipe posts!


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  1. This looks like a great recipe Sophia. Good luck with the Recipe Revelation Challenge chica – I hope you win that $2000!!!! Celeste 🙂

    • Sophia | Love and Lentils says:

      Thank you so much, Celeste! That would be so awesome. 🙂

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  3. Lovely recipe, good luck ☺️ x

  4. Best of luck with the contest this is a fantastic recipe!

  5. Yum! Aren’t lentils and mushrooms great for making faux meat? One of my favorite combos for meatballs and meatloaf!

  6. I’m so craving your spaghetti and meatballs right now Sophia!! 😀

  7. those meatballs looks scrumptious.. and gorgeous pictures!

    • Sophia | Love and Lentils says:

      Thank you, Richa! That means a lot coming from you!
      Sophia 🙂

  8. These look scrumptious – can’t wait to try them!

    • Sophia | Love and Lentils says:

      Thanks so much! You will love them, they were quite a hit! 🙂

  9. molly_bartholomew@hotmail.com says:

    I don’t own a coffee grinder 🙁 Any other options for this step? Thanks!

    • Sophia | Love and Lentils says:

      Hello! You could use a blender/food processor but you won’t get them ground very fine. A mortar and pestle would really give you the best results since you don’t have a coffee grinder. Just need a little more elbow grease!

  10. This recipe looks a lot like Oh She Glows recipe of mushroom balls without cranberry pear sauce.

    • Sophia | Love and Lentils says:

      I’ll have to check them out! I absolutely love Angela’s blog. 🙂
      Thanks for sharing.

  11. Kate says:

    When do you put in the rolled oats?

    • Kate says:

      I see it. That will teach me too read recipes right when I wake up!

      • Sophia | Love and Lentils says:

        No problem! I can’t see straight in the mornings either. 😉

  12. Lisa says:

    These look amazing! Will have to try them out as soon as I am finished with my juice feast! Seems like I always find the best recipes when I’m juicing, lol!!

    • Sophia | Love and Lentils says:

      Thank you so much, Lisa! I know what you mean, it seems to happen that way, especially with all the delicious recipes you can find online these days.
      Have a good juice fast, come back when you’re done. 🙂

  13. Laurie says:

    I made this recipe last night. Wow they were delicious!! Thank you for the great recipe.

    • Sophia | Love and Lentils says:

      Yay! So glad you made them, and loved them. 🙂
      Thanks for sharing!

  14. This looks amazing! I’ve been having a nose around a few of your recipes and am really enjoying all of them 🙂

    • Sophia | Love and Lentils says:

      Hello Natalie! I’m glad to hear you’ve been browsing around here. 🙂 Come by any time!

  15. I made this recipe tonight and… Wow! Awesome! Really love it! Thank you!

    • Sophia | Love and Lentils says:

      Awesome! So glad you liked it, Carolina. It’s a winner in our house as well. 🙂

  16. Vivi says:

    This looks delicious! My mom has been dying to make vegan lentil “meatballs” and this recipe sounds about right! Kudos 😀

    • Sophia | Love and Lentils says:

      Awesome! I hope you try them out for you and your mum, and that you both love them! 🙂

  17. Melanie says:

    Sophia, you have no clue how excited I got when I read “in Montreal”. SO glad I finall fell on a blog from home :)! You’ve got me hooked, these meatballs look amazing. I will definitely be subscribing by email!

    • Sophia | Love and Lentils says:

      Hello Melanie! That is very exciting – a fellow Montrealer 🙂
      Thank you for stopping by! I’d love to know what you thought of the ‘meatballs’ when you try them.

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