This easy vegan lentil meatballs recipe is easy, made in one skillet, flavorful, and perfect for a high protein, meal prep option if you need that too! It’s just simply delicious!
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Meatballs are one of those things that everyone loves; however, it can be really expensive to make vegan if you’re using vegan ground meat.
What if I told you that you can have amazingly delicious vegan meatballs at a fraction of the cost? Insert: vegan lentil meatballs.
Lentils may be tiny, but they make up for it with their tremendous ability to mimic that texture of meat while also being able to absorb flavors so well!
This is an awesome recipe to use also if you’re wanting to meal prep vegan dinner ahead of time as they last for awhile in the fridge or you can freeze them as well!
And to bring it all together, you’ll definitely want to make the Swedish gravy recipe that became popular at Ikea, but is known throughout the world now.
Jump to:
Why you’ll Love Lentil Meatballs
- Easy – This recipe is quick! You’ll need a food processor and a skillet and the ingredients are all easy to find
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together, so it’s perfect for holding up in the fridge for a few days before you’re ready to eat
- Freezable – Want to really prep this ahead? Let it cool and you can store in individual pre-portioned containers in the freezer for up to 6 months in advance.
Ingredients For Vegan Swedish Meatballs
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
- Lentils – you want to use cooked brown or green lentils. They can be canned (then drained and rinsed) or dried and then cooked. Dried, uncooked lentils will not work with this recipe
- Onions – I used a red onion in this recipe
- Substitute: Any type of onion (white, yellow, sweet, or shallots) will work with this recipe
- Parsley – we’re using fresh parsley to give a delicious herby flavor but with a freshness to it that dried spices can’t give
- Panko Breadcrumbs – We’re using breadcrumbs to help soak up extra moisture and give us the perfect meatball texture
- Substitute: Gluten Free breadcrumbs can also be used
- Stock – Because we are wanting a meaty taste to these meatballs, I find that mushroom stock works best in this recipe to help with that umami taste
- Substitute: You can use regular vegetable stock as well
- Coconut Cream – for best results, you want the thick, fatty part of canned coconut milk that you get when you leave it in the fridge overnight. If you open you canned coconut milk and it’s all liquid, it’s still okay.
- Substitute: Any creamy non-dairy milk will still work in this recipe. You want it to be unflavored and unsweetened. Our next favorite option is creamy oat milk or soy milk.
- Coconut Sugar – coconut sugar just has a slightly different sweetness that we prefer in this recipe
- Substitute: Regular brown sugar works just as well
- Vegan Worcestershire Sauce – again going for more of that umami flavor, vegan worcestershire sauce helps us pull this together and give a meaty taste.
- Most commercial steak sauces on shelves are vegan friendly and mimic vegan Worcestershire sauce pretty closely
- Spices – we are using dried oregano, garlic powder, allspice, nutmeg, salt and black pepper for our spices in this recipe.
- Flax Seed – Ground flaxseed when combined with water mimic the purpose of an egg. It also has a slightly nutty taste which is great in this recipe.
- Substitute: You can sub this with a powdered vegan egg replacer. Just be mindful of ones that contain kala namak in the ingredients. They will give an odd taste to this recipe.
- Vegan Butter – We’re using vegan butter instead of oil in this recipe because it adds a richness to the dish that helps with elevating this to something you’d taste at a restaurant
- Substitute: You can use oil instead
- Dijon Mustard – not only helps add a subtle tang to the dish, but it also helps to tenderize the meatballs.
- Flour – we use all-purpose flour to make our roux for the gravy
- Substitute: you can use gluten free flour if needed.
How to Make Vegan Meatballs
For the Meatballs –
1. In a small bowl, add 1 tablespoon flax and 2 tablespoon water and stir together. Let sit for 5-10 minutes until it thickens. This makes a flax egg. Tip: Hot water will allow it to become gelatinous faster.
2. To a food processor, add lentils, breadcrumbs, onions, parsley, coconut sugar, dried oregano, garlic powder, salt, allspice, nutmeg, black pepper and vegan worcestershire sauce. Add in the flax egg when ready. Pulse until very well combined.
3. Using a small cookie scoop, roll into 12-15 evenly sized meatballs (more or less depending on size of your scoop).
4. Into a large skillet, over medium heat, add 3 tablespoon vegan butter and let melt. Add the rolled vegan meatballs and let cook for 5-8 minutes rolling around to brown all sides. Remove to a plate.
For the Swedish Gravy Sauce –
1. In the same skillet, add 3 tablespoon vegan butter and let melt. Sprinkle 3 tablespoon flour over and whisk constantly until well combined to create a roux.
2. Slowly whisk in stock, coconut cream, vegan worcestershire sauce, and dijon mustard. Bring to a simmer for 3-5 minutes until it thickens. Taste and adjust salt and pepper if needed.
3. Place meatballs into the sauce and cook until heated through about 2-3 minutes. Serve.
Serving Suggestions for Vegan Meatballs
These meatballs with the gravy sauce are perfect over a bed of pasta with some garlic bread on the side. Another favorite way to serve is with vegan mashed potatoes or rice.
We love adding a vegetable on the side as well, like peas, mixed vegetables, or asparagus.
How to Store Lentil Meatballs
Once cooled, you’ll want to store your meatballs in an air tight container for 3-5 days.
To reheat, you can heat on a microwave safe plate for 1-2 minutes or until heated through, bake at 350˚F for 10-15 minutes or saute in a skillet with a little stock for 4-5 minutes or until heated through.
Other must try vegan lentil recipes:
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Lentil Meatball Recipe
Ingredients
For the meatballs
- 1 tablespoon ground flax seed
- 2 tablespoon water
- 15 oz cooked brown or green lentils (1 ½ cups or 300g)
- ¾ cup panko breadcrumbs (45g)
- ¼ cup red onion, chopped (40g)
- ¼ cup fresh parsley, chopped (15g)
- 1 tablespoon coconut sugar
- 1 tsp vegan worcestershire sauce (optional)
- 1 tsp dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper, more or less to taste
- 3 tablespoon vegan butter
For the Swedish Gravy Sauce (if making)
- 3 tablespoon vegan butter
- 3 tablespoon all-purpose flour (sub for GF 1:1 blend if needed)
- 2 ½ cups mushroom broth (600g) (can sub vegetable stock)
- ¾ cup coconut cream (215g) (can sub unsweetened dairy free milk)
- 3 tablespoon vegan worcestershire sauce (can sub vegan steak sauce)
- 2 teaspoon dijon mustard
- fresh parsley, for topping
- 1 lb cooked pasta, optional (or mashed potatoes, rice, or cooked vegetables)
Instructions
For the Lentil Meatballs
- In a small bowl, add 1 tablespoon flax and 2 tablespoon water and stir together. Let sit for 5-10 minutes until it thickens (This makes a flax egg).
- To a food processor, add 1 ½ cups lentils, ¾ cup breadcrumbs, ¼ cup onions, ¼ cup parsley, 1 tablespoon coconut sugar, 1 teaspoon dried oregano, ½ teaspoon each garlic powder and salt, ¼ teaspoon each allspice, nutmeg, and black pepper and 1 teaspoon vegan worcestershire sauce (if adding). Add in the flax egg when ready. Pulse until very well combined.
- Using a cookie scoop, roll into 12-15 evenly sized meatballs (more or less depending on size of your scoop).
- Into a large skillet, over medium heat, add 3 tablespoon vegan butter and let melt. Add the rolled vegan meatballs and let cook for 5-8 minutes rolling around to brown all sides. Remove to a plate.
For the Swedish Gravy Sauce
- In the same skillet, add 3 tablespoon vegan butter and let melt. Sprinkle 3 tablespoon flour over and whisk constantly until well combined.
- Slowly whisk in 2 ½ cups stock, ¾ cup coconut cream, 3 tablespoon vegan worcestershire sauce, and 2 teaspoon dijon mustard. Bring to a simmer for 3-5 minutes until it thickens. Taste and adjust salt and pepper if needed.
- Place meatballs into the sauce and cook until heated through about 2-3 minutes. Serve.
Notes
Video
Nutrition
Frequently Asked Questions:
Yes! Let cool completely and then store in freezer safe bags or containers. Store in the freezer for up to 6 months.
Yes! Use a soy free vegan butter and for the coconut milk use a safe for you creamy non-dairy milk. Soy or cashew are the next best choices, but a creamy oat milk hits the spot! You’ll also want to use gluten free panko breadcrumbs, regular brown sugar instead of coconut, and a gluten free vegan Worcestershire (or steak sauce)
Honestly, either work great! The key is to use cooked lentils so whether you do that yourself from dried or just buy them in a can, precooked, that choice is up to you.
In the photos, we’re using pasta; however, you could also do vegan mashed potatoes, vegan cooked vegetables (like carrots, cabbage, peppers, etc), or even rice or another grain.
(or would chickpeas work?)
Sorry, We have not tried this recipe with chickpeas instead.
Can these be baked in the oven instead of “frying” in butter? if yes, do you suggestions for baking? Thanks!
Yes, you can bake these. Bake at about 375–400 °F (190–205 °C) for ~15–25 min, turning once, until firm and lightly golden. Then add them to the gravy or serve as directed.
This is hearty and delicious. Very filling. I may or may not have licked the plate.
No judgement here! Seriously though, thank you so much for giving the recipe a try! We’re glad to hear that it was a hit for you!
You literally just moved this recipe to the top of my list with your comment LOLOL
HAHA love that!