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An image of a plate of vegan veggie meatballs on pasta.

Vegan Veggie Meatballs (Oil-Free & Gluten-Free)

These Vegan Veggie Meatballs are scrumptious and satisfying! High in protein and packed with veggies, these can easily be made ahead of time for quick meals or savory snacks throughout the week.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 6


  • 4 cup cooked vegetables see notes
  • 2 cup red lentil flour
  • 1 cup warm water
  • 2 tbsp ground flaxseed
  • 2 tbsp gluten-free tamari
  • 1 tbsp poultry seasoning
  • 1 tbsp smoked paprika
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp dried parsley
  • 7 dash Franks RedHot Original


  • Pulse the cooked vegetables in a food processor until pea-sized. Add to a large mixing bowl along with all of the other ingredients, and mix until well combined. Let the mixture rest for 10 minutes to firm up a little, or refrigerate overnight.
  • Preheat oven to 375°F.
  • Put a little bit of water in a small bowl, and set to one side. Using a heaped tablespoon of the mix and wet hands, shape the mix into balls and place on a parchment-lined baking tray (if your mix is too sloppy, you can spoon the meatballs onto a tray instead).
    An image of a tray of uncooked Vegan Veggie Meatballs.
  • Bake for 30 minutes, or until firm. These meatballs can be served on pasta with a tomato-based sauce, in a sub sandwich, used in place of falafels, or eaten as savory protein bites.


  • This recipe makes about 30 meatballs (5 per serving).
  • You can make the mixture ahead of time, and keep it in the fridge for up to 3 days if you don't want to make the meatballs all at once.
  • You can store the cooked meatballs in an airtight container in the fridge for up to 5 days, or freeze for longer. If using from frozen, allow to defrost and add the meatballs to pasta sauce of choice and heat through for 10 minutes.
  • It doesn't matter what vegetables you use. You can use a combination of any root vegetables, mushrooms, onions, cauliflower, or squash.
  • If you use high water content veggies such as summer or winter squash, you may need to add less water to the mix.
  • You can make your own lentil flour by grinding split red lentils into a flour in a high-speed blender. Note that this is a very light flour, so try not to breathe it in when using it.