Mushroom Lentil Vegan Meatballs Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 65 minutes
¼ cup dried green lentils
1 Tbsp vegan butter or vegetable broth
1 cup sliced cremini mushrooms
¼ onion, chopped
1 garlic cloves, minced
½ tsp oregano
¼ tsp thyme
2 tsp soy sauce, tamari or shoyu
⅓ cup regular or gluten-free breadcrumbs
1 flax egg (1 Tbsp ground flaxseed + 2 ½ Tbsp water)
sea salt, to taste
freshly ground black pepper, to taste
1Preheat the oven to 400°F.
2In a medium-sized pot, add the lentils and 1½ cups of water. Bring to a boil, cover and reduce to low heat. Simmer for approximately 25 minutes or until the lentils are softened and cooked through.
3Meanwhile, add the butter (or vegetable broth) and onion to a large skillet over medium-high heat. When the butter has melted, stir in the garlic and mushrooms. Cook for 4 minutes until softened. Stir in the oregano, thyme and soy sauce.
4In a food processor, add the cooked green lentils, mushroom mixture, breadcrumbs and flax egg. Blend on high speed until all ingredients are well combined. Taste and add salt and pepper as needed.
5Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper or a silpat mat.
6Bake for 20 to 25 minutes until golden brown.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.