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Vegan Meatballs

Recipe photo courtesy of Mike Krautter

Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.

Total Time Prep Servings Yield



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How would you rate this recipe?
  • makatzenberg
    18 OCT, 2018
    I ended using Portabella mushrooms when I could find cremini and they worked quite well. I didn't chill the meatballs at all to save time and even though they started to fall apart a little at the end of the frying time, they still managed to hold together. Received an immediate thumbs up from my vegetarian wife upon her first bite.
  • MS10991759
    16 MAY, 2018
    I thought these "meat" balls were pretty tasty and added a nice protein element to pasta. They are a bit labor intensive, but I made them in stages. Also, they fall apart a bit, but that wasn't a big deal. I made the full batch and froze a bunch to use later.
  • dragon.stone
    14 FEB, 2017
    These are GREAT! I rolled my meatballs in flour just before I fried them. They're easy to make, filling and delicious and I'll definitely be making these over and over. Even my skeptical non-vegan mother loved them!
    • ramles
      22 MAR, 2018
      We made these for a Vegan German themed potluck and they were delicious. I used a medium rye bread for the soft bread crumbs and then made a mushroom gravy with a little poultry seasoning and vegan sour cream in it. Served it with egg-free spaetzle made with chickpea flour. Super tasty. So healthy and delicious.
    • ladk29087499
      28 OCT, 2017
      So why only 3 stars?

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