"These little no-meatballs are almost a variation on a falafel but with lentils. They are moist, hearty, flavorful and the sauce makes it creamy and decadent. Dump all of that onto some creamy mashed potatoes and you’ve got yourself the perfect thanksgiving dinner."
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card

Vegan Meatball Ingredients


  • 1 cup cooked lentils from ½ cup dried
  • 1 tablespoons Olive oil+ more for brushing
  • 1 chopped yellow onion
  • 4 chopped garlic cloves
  • 1 cup chopped mushrooms
  • 3/4 Gluten-Free Panko
  • 3 tablespoons Parsley
  • 1 1/2 tablespoons vegan & gluten-free Worcestershire sauce
  • 1/2 teaspoon onion salt
  • salt and pepper to taste

Diane Sauce


  • 1 tablespoons Olive Oil
  • 1 cup sliced mushrooms
  • 1 yellow onion
  • 1 cup vegetable broth
  • 1 tablespoons vegan Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 tablespoon Cornstarch + 2 tbsp water

For Serving


  • Mashed potatoes or pasta
  • Parsley chopped


  • Step 1

    Preheat oven to 350F. Heat oil in a pan over a medium-high heat and sauté garlic and onion for 2 minutes or until translucent. Then add mushrooms and lentils and sauté for another 2-3 minutes.

  • Step 2

    Transfer the mushroom mix into a food processor and add panko, Worcestershire sauce, parsley, and onion salt. Process until the mix is well combined but still a little chunky.

  • Step 3

    Take a cookie tray lined with parchment paper, and start rolling your meatballs into 2-inch-thick balls. Brush with olive oil then put them in the oven for 20-25 minutes.

  • Step 4

    Sauté your onions with olive oil in a pan for 2-3 minutes. Add in your mushrooms and continue sautéing for another 2-3 minutes. Set aside.

  • Step 5

    Add in all of your ingredients for the gravy into a sauce pan except for the cornstarch and your sautéed mushrooms and bring to a slow simmer. In a small bowl, make a slurry with your cornstarch and water and whisk until well combined. Slowly incorporate the slurry into the gravy while whisking constantly. Add in your sautéed mushroom mix.

  • Step 6

    Serve over pasta or mashed potatoes and garnish with parsley.

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