16 Vegan Italian Meatballs Recipe Unleash Your Inner Chef!

Published on: Mar 15, 2024

Veganism has become increasingly popular in recent years, with more and more people choosing to adopt a plant-based lifestyle for ethical, environmental, and health reasons. However, many may think that being vegan means giving up on certain meat-based dishes, such as Italian meatballs. But fear not, because we have the perfect recipe to satisfy your cravings for this classic dish without compromising your vegan values. Our vegan Italian meatballs are not only delicious, but also easy to make and packed with nutrients.

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Ingredients

For the meatballs:

  • 1 cup of cooked lentils
  • 1 cup of cooked chickpeas
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of rolled oats
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 tablespoon of olive oil

For the sauce:

  • 1 can of diced tomatoes
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of sugar
  • Salt and pepper to taste

Instructions

1. Prepare the meatballs:

  1. In a large mixing bowl, mash the lentils and chickpeas with a fork or potato masher.
  2. Add in the onion, garlic, rolled oats, oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are well combined.
  3. Form the mixture into small meatballs, about 1-2 inches in diameter.
  4. In a pan, heat the olive oil over medium-high heat. Add the meatballs and cook for 3-4 minutes on each side, until golden brown.

2. Prepare the sauce:

  1. In a separate pan, sauté the onion and garlic until translucent.
  2. Add in the diced tomatoes, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper. Stir and let simmer for 10 minutes.
  3. Add the cooked meatballs to the sauce and let simmer for an additional 5 minutes.

3. Serve and enjoy:

Serve the vegan Italian meatballs on top of your favorite pasta, with a side of crusty bread, or on their own as an appetizer. These meatballs are also great for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Thanks to the combination of lentils, chickpeas, and oats, these meatballs are not only high in protein and fiber, but also rich in essential vitamins and minerals. They are a delicious and nutritious alternative to traditional meatballs, and are sure to impress even the most skeptical of meat-eaters.

So next time you're craving some Italian comfort food, give this vegan Italian meatballs recipe a try. Your taste buds and your body will thank you.

16 vegan italian meatballs recipe Unleash your inner chef!

Vegan Italian Meatballs

yield: 9 total time: 70 minutes
4.3 Stars (27 reviews)
View Recipe

Ingredients

  • 1 cup green lentils cooked brown/
  • 1 tablespoon olive oil
  • 1 cup yellow onion chopped
  • 4 cloves garlic minced
  • 3/4 cup cremini mushrooms chopped
  • 1 Flax egg
  • 1/2 cup Italian breadcrumbs vegan
  • 1/3 cup fresh parsley chopped
  • 1/2 teaspoon salt + pepper, each
  • 1/4 cup olive oil for frying, skip if baking

Nutrition

  • Calories : 200 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 30 milligrams
  • Fat : 9 grams
  • Fiber : 8 grams
  • Protein : 10 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 290 milligrams
  • Sugar : 3 grams
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