Vegan Meatballs

Vegan Lentils Meatballs

These Vegan Lentils Meatballs are full of flavor thanks to the dried thyme and soy sauce. Without too much prep needed you will have your lunch or dinner sorted – simply add some grains and veggies to your meal.

You can batch cook them and leftovers can be used for your lunchbox the next day.

Vegan meatballs

Vegan lentils meatballs

  • Difficulty: super easy
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* 1 can of green lentils (250g), drained and rinsed
* 1 Tbsp olive oil
* 1/2 large onion or 1/2 leeks
* 1 heaping Tbsp low sodium soy sauce
* 1 1/2 tsp dried thyme
* 1 Tbsp tomatoes purée
To serve:
* Giant wholegrain cous cous (or other grains)
* Mixed stir fry vegetables or a salad
* Datterini tomatoes sauce or standard basil tomatoes sauce


1. Preheat the oven to 180°C.
In a food processor add the lentils, olive oil, onion or leeks, thyme, pepper, tomatoes purée and the soy sauce. Blend together.
2. If need add 1 or 2 Tbsp water (be careful not to add too much water) and add 2 -4 Tbsp breadcrumbs (again, be careful not too add too much breadcrumbs – the exact quantities will depend on how much water you add and how soft is your dough).
3. Line a baking tray with parchment paper.
4. Scoop out 1 Tbsp of dough and roll into balls and place on the lined tray. You should end up with 12 balls (it depends on their size).
5. Drizzle the balls with some olive oil.
6. Place in the middle of the oven and bake for around 20 minutes.
7. Serve with a cous cous salad and some tomatoes sauce or with a tomato pasta using your vegan meatballs.

Vegan burger

Do you struggle to eat more plant based and include more plant based protein in your diet? 

Try this Vegan Burger recipe – it’s a fun way to eat more legumes.

Vegan Burger

  • Servings: 5
  • Difficulty: easy
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  • 250g tinned cannellini beans, drained
  • 1 small beetroot, boiled and diced
  • 1/2 a big courgette or 1 small courgette, diced
  • 1/2 red onion, sliced
  • 1/2 tsp smoked paprika
  • 4 tablespoon breadcrumbs
  • olive oil
  • salt
  • pepper


  1. Preheat the oven at 200°C.
  2. Heat 1/2 tbsp olive oil in a pan and stir-fry the onion until it’s golden brown.
  3. In a mixer add the beans, courgette, beetroot, 1/2 of the caramelized onion, oregano, pinch of salt and pepper and mix together.
  4. Add little by little the bread crumbs to the mixture and mix well with a spoon.
  5. When the mixture is malleable but not too thick it’s time to create your burgers – about the size of your palm.
  6. Drizzle some olive oil on the burgers and bake for around 20/30 min to 200°C.
  7. Now heat the burger bun, add the burger and your favourite sauces and veggies. I chose avocado, vegan mayo, the remaining onions and baby spinaches.