Lentil Meatballs

These flavor-packed vegan lentil meatballs smothered in creamy cashew gravy are perfect for potlucks and easily prepared! Lentils are an amazing source of molybdenum, fiber, phosphorus, and vitamin B6. Add the meatballs to the gravy a little before serving them, just to make sure they are sturdy and intact. 


For Lentil Meatballs:

For Cashew Gravy:



  1. Heat oil in a saucepan on medium high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
  2. Add water and bring to boil on medium heat. Reduce heat to simmer and cover pot. Cook until lentils are tender and water has evaporated, about 30 minutes.
  3. Transfer lentil mixture into a large bowl,. Stir in walnuts, flax seeds, yeast flakes, Bragg's liquid aminos and sea salt. Using a fork mash mixture until sticking together.
  4. Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
  5. Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
  6. Bake for 30 minutes or until brown and crispy on the outside.


  1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's liquid aminos in a high speed blender and process until smooth.
  2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
  3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.