Lentil Mushroom Meatballs (Vegan & Gluten-free)

These flavorful, homemade lentil mushroom meatballs are vegan, gluten-free and so simple to make!

Lentil mushroom meatballs are a delicious addition to a comfort food meal. They are so easy to make from scratch with wholesome, easy-to-find ingredients.

They are a perfect meatless recipe to serve with spaghetti for a vegan take on a childhood favourite.

They can be made ahead of time and stored in the refrigerator or freezer for quick weeknight meals.

This is my favourite vegan “meat” recipe and the best-tasting one I’ve tried. I’ll be sharing all the tips and tricks for making them.

The recipe is an adaption of My New Roots’ Wild Mushroom Lentil Burger Recipe. I’ve also used it for burgers and as a vegan substitute for meat crumbles.

Ingredients you’ll need

• Cooked Lentils

Brown or green lentils work great in this recipe. They have a nice earthy and nutty flavor. They also hold up well after cooking without becoming mushy.

For instructions on how to cook lentils perfectly, I shared all the details in my Quick Vegan Lentil Stew recipe. Including how to prep lentils to reduce bloating.

• Shiitake and King Oyster Mushrooms

These mushrooms offer the best savory flavor and “meaty” texture.

If you can’t find them, you can use other brown mushrooms such as cremini, portobello or the smaller oyster mushrooms.

• Almond Flour

This gives the meatballs a mildly sweet, rich and nutty flavor. It’s my (not-so) secret ingredient to making the best-tasting vegan meatballs.

It also helps with binding the ingredients together and is more flavorful than using breadcrumbs.

You can also make almond flour from scratch by grinding almonds in a food processor. For a nut-free alternative, try sunflower seeds, oats or cooked brown rice.

• Onion
• Garlic
• Gluten-free Soy Sauce or Liquid Aminos
• Herbs – Basil, thyme, oregano
• Salt and Pepper
• Oil

Key Tips

1. Drain lentils well after cooking.

I prefer to make this recipe without a food processor and mash the lentils using a fork instead so to prevent the meatballs from becoming mushy.

2. Brown the mushrooms in a hot pan

This is key to developing the meaty flavors of mushrooms. I also like adding liquid aminos or soy sauce to enhance the savory flavors even more.

It’s usually considered a gluten-free alternative to soy sauce. Coconut Aminos is also available if you’d rather a soy-free alternative.

This mushroom-lentil mix was also used to make Vegan Meatball Subs, Rice Burgers and Taco Salad.

How do you make meatballs not stick to your hands when forming?

If the mushroom-lentil mixture sticks to your hands at any point, moisten with water to make things less sticky. You can also try pouring a little oil in your hands too. 

How to cook meatless meatballs

To cook the vegan meatballs in a frying pan, heat 1 to 2 tablespoons of oil then fry them for about 10 minutes until nicely browned on all sides.

Alternatively, you can cook them in an oven. Preheat your oven to 375°F (190°C), place the meatballs on a tray and bake for 15 to 20 minutes until even and brown on the outside.

Cooking Tip: I find that baking is the best way to keep vegan meatballs from falling apart while cooking.

It also helps to shape them smaller in size (about the size of a golf or ping-pong ball) as larger sizes break apart easily, especially after adding to a sauce.

Serving Suggestions

Vegan meatballs can be served with gluten-free spaghetti and tomato sauce. The recipe for a quick chunky tomato sauce is included in the printable recipe card below.

Other ways to enjoy them include:

• in a sub or hoagie roll, topped with tomato sauce and vegan cheese for a delicious vegan meatball sub
• on their own with bbq sauce as an appetizer or game-day snack.
• with mini burger buns as sliders
• rice
• mashed potatoes

Storage Tips

You can make ahead and store the cooked or uncooked mushroom lentil meatballs. Place in an airtight container in the fridge for up to 4 days.

To freeze, place them on a tray, spaced apart. Put the tray in the freezer for 1 to 2 hours until they become solid.

Transfer the meatballs to a container or food storage bag. Keep frozen for up to 1 month.

The mixture can also be stored without shaping.

How to reheat

Baking

Put the vegan meatballs on a baking sheet and place them in a preheated oven at 375F (190C) for 20 to 30 mins.

Frying

Thaw slightly for about 10 minutes then cook in a non-stick frying pan over medium heat.

Lower the heat and cover the pan to allow them to steam through for 10 to 15 minutes. Rotate the meatballs at different intervals to brown all sides.