Lentil and Quinoa Vegan Meatballs Recipe
Hearty, wholesome vegan meatballs made with lentils and quinoa—perfect for pasta night, meal prep, or showing off to omnivores.
Ingredients
- Cooked lentils — 1 cup
- Cooked quinoa — ¾ cup
- Rolled oats — ½ cup
- Garlic minced — 2 cloves
- Onion chopped — ½ medium
- Tomato paste — 1 tablespoon
- Soy sauce — 1 tablespoon
- Olive oil — 1 tablespoon
- Dried oregano — 1 teaspoon
- Smoked paprika — ½ teaspoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Fresh parsley chopped — 2 tablespoons
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Sauté onion and garlic in olive oil until soft and fragrant, about 5 minutes.
- Blend lentils, quinoa, oats, sautéed onion/garlic, tomato paste, soy sauce, and spices in a food processor until mostly smooth.
- Transfer mixture to bowl, stir in chopped parsley. Chill in the fridge for 10 minutes if too sticky.
- Scoop mixture and roll into 1½-inch balls. Place evenly on the baking sheet.
- Bake for 25–30 minutes, flipping halfway, until firm and golden.
- Serve with marinara, over pasta, in wraps, or however your mood dictates.