Lentil Meatball Pasta


A Note from Feedfeed

A hearty vegan pasta dish without the guilt. This pasta pairs well with greens such as broccoli rabe, kale, or spinach. The veggie "meat" balls are made with lentils and mushrooms, making them an excellent source of protein.

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  • Recipe Card

Recipe Card


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 chopped chopped onion, diced
  • 2 tablespoons tomato paste
  • 1 1/2 cups cooked green lentils
  • 3 cups cremini mushrooms, sliced
  • 1/4 cup vegan parm
  • 1/2 cup gf panko
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 cup fresh cilantro
  • Salt
  • Pepper
  • 1/2 teaspoon dried chilies


  • Step 1

    Sauté onion, garlic, pinch chili flakes. Add in shrooms and sauté until they soften. Add mushroom mix to food processor with remaining ingredients. Pulse until mixture comes together.

  • Step 2

    Transfer to a bowl and place in fridge to firm up. About 30 minutes. Preheat oven to 400. Line a sheet with parchment.

  • Step 3

    Roll balls about 1 1/2-2 inches (mine were pretty big) and place of sheet. Bake for 20 minutes, turn and bake again for 10. Balls should be firm and crisp on the outside and still tender and juicy on the inside.