Vegan meatballs

    45 min

    These baked meatless meatballs are made with mushrooms, quinoa, lentils, ground almonds, flaxseed and dried herbs.

    2 people made this

    Serves: 4 

    • 450g chestnut or button mushrooms, chopped
    • 280g cooked quinoa
    • 280g cooked lentils
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 2 tablespoons natural yeast extract
    • 30g ground almonds
    • 40g flaxseeds
    • 1 1/2 teaspoons Worcestershire sauce
    • 1 pinch dried sage
    • 1 pinch dried oregano
    • 1 pinch dried basil
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 1 pinch dried mint
    • 1 pinch cayenne pepper

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. Place mushrooms, quinoa, lentils, onion and garlic in a food processor or blender; pulse until coarsely combined.
    3. Sprinkle yeast extract, ground almonds, flaxseeds, Worcestershire sauce, sage, oregano, basil, rosemary, thyme, mint and cayenne pepper into the food processor. Blend until mixture is combined but still slightly lumpy.
    4. Shape mixture into balls and arrange on the prepared baking tray.
    5. Bake in the preheated oven until slightly crispy on the outside but moist on the inside, about 15 - 20 minutes.

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    Reviews in English (1)


    Didn't work so well for me. It was bland, (no salt?), didn't hold together and made far too large a quantity. (I was suspicious of the ingredient amounts and cut everything down to 25% (except the pinch ingredients), so I should have had 1 serving. ) It was probably 4 -5 servings.  -  11 Jul 2017  (Review from Allrecipes US | Canada)

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