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Mushroom Lentil Veggie Balls

Sharon Palmer

Thanks to these savory, hearty, little veggie-balls, you can skip the “meat” in your next plant-based “meatball” meal! Rich with the umami flavor of mushrooms and lentils, these Mushroom Lentil Veggie Balls get a healthful boost by way of Fiber OneTM Original cereal. Just cook up the filling, chill to make the mixture easier to handle, shape them into balls, and bake them up. These veggie balls are excellent served in your next pita sandwich with lettuce, tomatoes, and cucumbers. They are also delicious served with a mushroom sauce as an entrée served with mashers, in a rich marinara sauce over pasta, or with a dip as a hot, satisfying appetizer. Packed with protein and fiber, this plant-based recipe delivers with health potential.

 

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Mushroom Lentil Veggie Balls


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Total Time: 3 hours (including chilling time)
  • Yield: 8 servings (24 balls) 1x
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Finely chop vegetables using a food processor. Place onion, garlic, celery, mushrooms, and herbs in the container of a food processor, and pulse on low for a few minutes until vegetables are finely chopped, but not liquified. Alternatively, chop vegetables finely by hand.
  2. Heat olive oil in a heavy pot over medium heat.
  3. Add chopped vegetables and walnuts, and sauté for 7 minutes, stirring frequently.
  4. Add lentils, broth, and soy sauce, and stir well. Cover with a lid and cook, stirring frequently, for about 30 minutes, until liquid is absorbed and lentils are very tender.
  5. Add Fiber One cereal, flax seeds, and pepper. Mix well. Add just enough breadcrumbs to make a firm texture that holds together when squeezed, but is not too moist or too dry.
  6. Transfer to a container, cover and refrigerate for about 1 hour to make handling easier.
  7. Preheat oven to 350 F. Spray 2 baking sheets with non-stick cooking spray.
  8. Scoop up a large spoonful of mixture, and, using hands, press together to shape into veggie balls about 1 ½ – 2 inches in diameter. Place on baking sheets.
  9. Bake for about 20-25 minutes, until firm and lightly browned on surface. Remove from oven. Serve immediately.

Notes

  • Serve in pita bread with lettuce, tomatoes and cucumbers.
  • Serve with a plant-based mushroom gravy as an entrée.
  • Serve in marinara sauce with pasta.
  • Serve as a hot appetizer with dipping sauces.
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 3 balls
  • Calories: 212
  • Sodium: 375 mg
  • Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Fiber: 9 g
  • Protein: 9 g

Keywords: vegan dinner recipe, veggie balls, best veggie balls

 

I’m so excited to be teaming up with Fiber One for this recipe. Check out the entire collection of recipes here

For other plant-powered recipes, check out some of my favorites: 

Greek Veggie Balls with Lemon Tahini Sauce
Sage White Bean Veggie Balls with Pomegranate Mandarin Sauce
Golden Beet Veggie Balls with Almond Sage Cranberry Crema

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One thought on “Mushroom Lentil Veggie Balls

  1. Love the serving suggestion on these – putting them in pita is such a perfect snack or lunch. This is a super high fiber recipe – it’s so perfect how you incorporated Fiber One!

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