Easy Lentil “Meatballs”. Vegan. GF.

Happy Tuesday my friends!  Okay we survived Monday & that folks, we will call a win.  Actually my Monday was very productive.  We came off a spring cleaning, doing all the projects we didn’t want to do, feeling super duper productive so Monday was a bit of a continuation.  I’ve been cleaning out cabinets, drawers and it truly astonishes me that amount of things we accumulate.  I’m now, at 46, in this phase of my life where I want to downsize, get rid of everything and live a very minimalist life.  Truly.  I’m done with all the things.  But we have a few years to go before that happens so I continue to donate, sell, or clean out my possessions.

Last week I made these yummy “meat”balls out of some frozen lentils and they were so good.  I teamed them up with this stew I made a few days prior, added rice… and we had a meal!  They’re great on hoagie or sub rolls and in a lovely marinara sauce with your favorite pasta.  I also was caught eating them cold out of the fridge.  Yes, they’re that good.

Easy Lentil “Meatballs”. Vegan. GF.
Prep time:
Cook time:
Total time:
Serves: 26 balls
  • 2 cups of frozen and rinsed or cooked/cooled French lentils
  • 1 tbl of olive oil
  • 1 sweet onion (Vidalia), chopped
  • 4 cloves of garlic, minced
  • 1/3 cup of shredded carrots I had on hand
  • 1/4 cup of vegan parmesan
  • 1/4 cup sunflower seeds
  • 3 tbl of gluten free bread crumbs
  • 2 tbl flax seed meal
  • 2 tsp of Italian seasonings
  • 1 tsp of crushed red pepper flakes
  • 1 tsp liquid aminos
  • 1 tsp of pink Himalayan salt
  • Black pepper, per your taste
  1. Preheat your oven to 325 degrees and spray your baking sheet with a bit of olive oil, set aside.
  2. Into a large skillet, add your olive oil and heat that over a medium flame.
  3. Once hot, add your onions and cook for about 6-8 minutes or until slightly golden.
  4. Add your garlic and stir often, cooking for 1 minute.
  5. Add your grated carrots, cook for 1 additional minute.
  6. Into your food processor, add your cooked mixture, lentils, and the remaining ingredients.
  7. Pulse several times to blend (avoid over blending). You want texture.
  8. Taste test and adjust the seasonings.
  9. If you need more moisture, you can add a tsp of olive oil.
  10. Salt – you can add more liquid aminos.
  11. Seasonings – add a 1/2 tsp at a time until you are pleased.
  12. Using a small cookie scoop, spoon out the mixture and add to your pan.
  13. Repeat until you use the entire batch.
  14. Bake until golden brown and aromatic.
  15. I baked for 25-30 minutes.
  16. Store in an airtight container.

So moist and delicious… you won’t miss the meat!

I’m still here. Still working my a$$ off at the gym 6x a week. My days vary but this is what my week looks like thus far…

Sunday:  1h elliptical, took the dogs on a 3 mile wooded and hilly hike and then a normal 1.5 mile dog walk
Monday:  66m weightlifting and 60m elliptical
Tuesday:  40m weightlifting back and core and 45 m elliptical

Happy day!









— Knead to Cook

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