These protein-rich vegan meatballs pack in hearty beans, savory herbs, and a satisfyingly meaty texture; perfect for pastas, subs, or party appetizers. Stick around and discover how easy it is to whip up a batch that fuels your body and delights your taste buds!
For centuries, meatballs have been a beloved comfort food around the world; from Italian polpette to Mexican albóndigas and Middle-Eastern Koftas. Our protein-rich vegan meatballs bring that global favorite to summer grills- very popular in the Northern hemisphere (i.e., 4th of July BBQ spreads anyone?).
These plant-based meatballs pack about 15 g of protein each, are freezer-friendly for easy make-ahead prep and taste great on BBQ skewers or alongside pasta (try them with our protein-packed stuffed shells ).
So whether you’re meal‑prepping for the week or planning your Independence Day menu, check out our Vegan Main Dishes for crowd-pleasing recipes that will impress guests and keep your celebrations vibrant and less guilty.
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💚 Why you will love this recipe
- Packed with plant-based protein to keep you full longer
- Juicy, tender, and so flavorful – no one misses the meat
- Easy to make with simple, wholesome ingredients
- Kid-approved and family-friendly
- Great for pasta nights, wraps, Buddha bowls, or party skewers
- Ideal for 4th of July BBQs and summer gatherings
- Perfect for meal prep and freezer-friendly for busy weeks
🧾 Ingredients
The ingredients that make these vegan meatballs so good are:
🔆 SPOTLIGHT 🔆
- Cumin Powder:
- Rich in antioxidants, cumin supports digestion and adds a warm, earthy depth to dishes.
- Red Lentils:
- Packed with plant-based protein and iron, red lentils cook quickly and help maintain energy levels.
- Textured Vegetable Protein:
- A versatile soy-based protein source that mimics meat texture while keeping meals high in protein and low in fat.
- Flaxmeal:
- Loaded with omega-3 fatty acids and fiber, flaxmeal promotes heart health and supports healthy digestion.
See recipe card for quantities and complete instructions!
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| TVP (Texturized Vegetable Protein) | Cooked Quinoa / Finely Chopped Mushrooms |
| Red Lentils | Cooked Brown Lentils |
| Chickpea Flour | Oat Flour / All-Purpose Gluten-Free Flour |
| Gluten-Free Breadcrumbs | Regular Breadcrumbs (if not gluten-sensitive) / Crushed Cornflakes |
| Flax Meal | Chia Seeds (ground) |
| Onion Powder | Fresh Onion (finely minced) |
| Garlic Powder | Fresh Garlic (minced) |
| Cumin | Coriander / Curry Powder |
| Paprika | Smoked Paprika / Chili Powder |
| Onion (Chopped) | Shallots / Leeks (finely chopped) |
| Olive Oil (for stir-frying) | Avocado Oil / Coconut Oil |
🍽 Equipment
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Skillet (affiliate link), food processor (affiliate link), and saucepan (affiliate link).
🔪 Instructions
To make these veggie meatballs,
- Step 1: Soak TVP, lentils, and flax meal in separate bowls for 15 mins. Drain the TVP after.
- Step 2: Pulse soaked TVP in a food processor until crumbly, not pureed.
Ensure the TVP is thoroughly drained after soaking to avoid excess moisture, which can make the mixture too wet and difficult to shape.
- Step 3: In a skillet, heat oil. Add lentils, TVP, onions, spices, and 1-2 cups water.
- Step 4: Cook for 15 mins until thickened and cool till room temp.
Allow the cooked mixture to cool completely before adding the flax meal and other binding ingredients; this helps the meatballs hold together better.
- Step 5: Add flax gel, breadcrumbs, and chickpea flour. Mix well to bind.
- Step 6: Roll into golf-sized balls or scoop evenly. Chill in fridge for 10-15 mins.
Chilling the formed meatballs in the fridge for at least 10-15 minutes before stir-frying helps them maintain their shape during cooking.
- Step 7: Pan-fry meatballs in oil until golden brown (7-10 mins).
- Step 2: Coat with heated homemade marinara sauce and serve over pasta or rice.
💡 Expert Tips
If the mixture feels too sticky when shaping, lightly oil your hands or add a bit more breadcrumbs to achieve the right consistency.
Lastly, taste and adjust the seasoning after cooking the lentils and TVP mixture to ensure the flavors are well-balanced before forming the meatballs.
📖 Variations
✅Spicy Kick:
Add chili flakes, minced jalapeño, or sriracha to the mixture.
✅ Herb Infusion:
Mix in fresh parsley, basil, or cilantro for vibrant herbal flavor.
✅ Smoky BBQ:
Replace marinara with vegan BBQ sauce (affiliate link) for smoky meatballs.
✅ Asian Style:
Add grated ginger, soy sauce, and green onions; serve with teriyaki sauce (affiliate link).
✅ Cheesy Boost:
Fold in nutritional yeast or vegan parmesan into the mixture.
✅ Mushroom Umami:
Replace part of TVP with finely chopped mushrooms for depth.
✅ Indian Inspired:
Add garam masala, turmeric, and coriander; serve with curry gravy.
✅ Sweet & Savory:
Add a spoon of maple syrup and mustard to the mix for balance.
✅ Baked Option:
Instead of stir-frying, bake at 400°F (200°C) for ~20 mins until firm.
✅ Gluten Variation:
Use vital wheat gluten instead of chickpea flour for extra chewy texture (not GF)
🥢 How to serve
Rice or pasta with our homemade marinara sauce and homemade vegan parmesan.
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🥡 Storage
Refrigeration and Reheating: Store the cooked vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, place the meatballs in a skillet over medium heat until warmed through, or microwave them in short bursts, stirring occasionally to ensure even heating.
Meal Prep Option: Prepare the meatballs ahead of time by following the recipe through the shaping stage. Arrange the uncooked meatballs on a baking sheet, cover them with plastic wrap, and store them in the fridge for up to 24 hours. When ready to cook, simply proceed with the stir-frying or baking steps. This makes meal prep convenient and allows for fresh, hot meatballs whenever needed.
Freezing and Reheating: To freeze, arrange the fully cooked or uncooked meatballs on a baking sheet in a single layer. Freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 3 months. To reheat, thaw the meatballs in the refrigerator overnight, then either reheat in a skillet, bake them at 375°F (190°C) for 10-15 minutes, or microwave them until heated through. If adding to a sauce, you can reheat the meatballs directly in the sauce on the stovetop.
❓ FAQ
Yes, you can substitute chickpea flour with another flour, like oat flour or all-purpose gluten-free flour, but chickpea flour works best as a binder.
Absolutely! Preheat your oven to 375°F (190°C), place the meatballs on a lined baking sheet, and bake for 20-25 minutes, flipping them halfway through for even cooking. Use some kitchen spray or olive oil to make the golden brown.
Chilling helps the meatballs hold their shape better during cooking, but if you’re in a hurry, you can skip this step.
If you prefer not to use TVP, you can substitute it with cooked quinoa, finely chopped mushrooms, or mashed beans for a different texture.
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📋 Recipe
Protein-rich Vegan Meatballs
Equipment
Ingredients
- 4 oz red lentils
- 3 ½ oz TVP (texturized vegetable protein)
- ½ onion large, chopped
- 2 teaspoons garlic powder
- 1 ¼ teaspoons cumin powder
- 1 ½ teaspoons smoked paprika
- 2 tablespoons flax meal
- 6 tablespoons breadcrumbs gluten-free
- 4 tablespoons chickpea flour
- 1 teaspoon Fine sea salt
To serve
- 4 cups marinara sauce
- pasta or rice
Directions
- Soak: Start by soaking the TVP, red lentils, and flax meal in separate bowls of water. Use enough water to cover each ingredient fully. Let them soak for about 15 minutes until the TVP softens, the lentils plump up, and the flax meal forms a gel-like consistency.
- Blend: After soaking, drain any excess water from the TVP and transfer it to a food processor. Pulse the TVP a few times until it’s slightly blended but not pureed. The goal is to break it down just enough to combine easily without turning it into a paste.
- Cook: In a large skillet, heat a small amount of oil or cooking spray over medium heat. Add the soaked and drained red lentils, blended TVP, and chopped onions to the skillet. Stir in the onion powder, garlic powder, cumin, paprika, salt, and pepper. Add about 1-2 cups of water to the mixture and cook, stirring occasionally, for 15 minutes. The mixture should thicken as the lentils cook and absorb the flavors. Taste the mixture to ensure the lentils are fully cooked and adjust seasoning if necessary.
- Cool: Once the mixture has thickened and is fully cooked, remove it from the heat and let it cool to room temperature. This step is crucial for the next stage where you will be forming the meatballs.
- Mix: When the mixture is cool, add the jellified flax meal, gluten-free breadcrumbs, and chickpea flour. Use your hands to mix everything thoroughly until the mixture is well combined. The chickpea flour will help bind the ingredients together, making it easier to form the meatballs.
- Shape: To form the meatballs, take small portions of the mixture and roll them into golf-sized balls. You can also use an ice cream scoop to ensure all the meatballs are the same size, which will help them cook evenly.
- Stir-Fry: In the same skillet (or a clean one), add a light coat of kitchen spray or a little bit of olive oil. Heat the skillet over medium heat and add the meatballs. Stir-fry them, turning occasionally, until they are golden brown on all sides. This should take about 7-10 minutes.
- Serve: If you’re serving the meatballs with marinara sauce, heat the sauce in a saucepan until hot. Add the stir-fried meatballs to the sauce and stir gently to coat them. Serve the meatballs over your choice of pasta or brown rice, making sure to add a generous portion of marinara sauce to each serving. Enjoy your delicious vegan meatballs!
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.
