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Delicious Lentil Meatballs (Vegan, Gluten-Free)

These delicious Vegan Lentil Meatballs (Vegan, Gluten-Free) are smothered in a creamy cashew gravy will certainly be a huge hit in your dinner table particularly during the holiday season!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6
Calories: 335kcal
Author: Tyas


For the Lentil Meatballs

  • 2 tbsp nutritional-yeast-flakes
  • ½ cup onion finely chopped
  • 2 cups vegetable-broth or water
  • ¼ tsp paprika
  • 2 tsp bragg's liquid-aminos
  • 2 cloves garlic minced
  • 1 tsp parsley
  • ¼ tsp dried thyme
  • 2 tbsp ground-flax-seeds
  • 1 cup walnuts finely chopped
  • 2 tbsp oat-flour
  • ½ cup dried lentils
  • 1 tbsp olive-oil
  • ½ tsp salt

For the Creamy Cashew Gravy

  • 2 tbsp nutritional-yeast-flakes
  • ½ cup cashews soaked for 1 hour then drained
  • Pinch of cayenne-pepper
  • 3 tbsp bragg's liquid aminos start with 2 tbsp and taste, then add the extra if needed
  • 1 tbsp arrowroot-powder or cornstarch
  • 1 tsp onion-powder
  • 1 clove garlic chopped
  • ½ tsp dried thyme
  • ½ tsp Italian-seasoning
  • ½ tsp paprika
  • 2 cups water


  • Heat oil in a saucepan over medium-high-heat. Add onion & cook till smooth for 3minutes. Stir in lentils, parsley, garlic, thyme, and paprika to coat.
  • Add water & bring to boil over medium-heat. Reduce heat to simmer & cover the pot. Cook till lentils are tender and water has completely evaporated for 30minutes. (Make sure lentils not soggy and dry).
  • Transfer lentil mixture to a large-bowl and put aside. Using a food-processor, process/pulse walnuts till finely chopped. Stir walnuts into lentils along with the yeast flakes, oat-flour, Bragg's Liquid Aminos, flaxseeds and salt.
  • Preheat oven 400°F. Prepare baking-sheet with lightly greased parchment-paper.
  • Scoop mixture, using about 1-2 tbsp. Form into balls and put them on prepared-sheets in a one layer till mixture is all gone. Bake for 30minutes or till brown and crispy on the outside.

To Prepare Cashew Gravy

  • Blend onion powder, cashews, yeast flakes, arrowroot, garlic, Bragg's Liquid Aminos, water at a high-speed-blender & process till smooth.
  • Pour sauce into a saucepan & add Italian seasonings, paprika and thyme. Heat on medium-high, stirring constantly with a wire whisk till sauce thickens.
  • Put meat-balls in serving plate. Pour gravy on top & garnish with chopped parsley.