WFPB Rustic lentil & walnut "meatballs"
Brings hearty, whole‑food comfort to the table with nothing processed and everything nourishing. Earthy lentils, toasted walnuts, herbs, and slow‑cooked aromatics create a savoury, tender bite that feels nostalgic yet entirely plant‑based. Perfect with marinara, tucked into a sub, or served over creamy polenta, these WFPB meatballs deliver homestyle flavour with modern, wholesome ingredients.
Ingredients
For the meatballs
- 1½ cups cooked brown lentils well-drained and cooled
- ¼-½ cup raw walnuts finely chopped or pulsed in a food processor
- 1 cup rolled oats ground into a course flour
- 1 med brown onion finely diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp tamari (or soy sauce)
- 1 tbsp dried italian herbs
- 1 tsp smoked paprika
- ¼ cup fresh italian parsley finely chopped
- 1-2 tbsp nutritional yeast for a subtle savoury depth
- ground black pepper to taste
For the sauce
- 1 can 400g crushed or passata tomatoes
- 2 cloves garlic minced
- 1 tsp dried basil or oregano
- a pinch of red pepper flakes optional
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- a splash of maple syrup or ¼ tsp baking soda to reduce the acidity
Instructions
- Heat a non-stick skillet over medium heat. Add the diced onion and garlic. Sauté for 5–7 minutes until soft and translucent. Tip: Add a tablespoon of water or vegetable stock whenever the onions start to stick to the pan to keep them moving without oil.
- In a large bowl, add the cooked lentils. Use a fork or a potato masher to mash about half of the lentils, leaving the rest whole for texture.Add the sautéed onion and garlic, chopped walnuts, ground oat flour, tomato paste, tamari, Italian seasoning, smoked paprika, parsley, and black pepper.
- Mix everything together thoroughly. Let the mixture sit for 5 minutes so the oats can absorb the moisture. It should be easily formable; if it feels too wet, add a tablespoon more of oat flour.
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Scoop out portions of the mixture and roll them into generous, rustic balls (about the size of a golf ball). Place them on the baking sheet and bake for 25–30 minutes, gently turning them halfway through, until they are golden brown and firm to the touch.
- While the meatballs bake, prepare a quick sauce by combining the crushed tomatoes, minced garlic, and dried herbs in a wide skillet. Simmer gently over low heat for 10 minutes.
- Once the meatballs are fresh out of the oven, nestle them directly into the warm tomato sauce. Let them sit for a few minutes to absorb the flavours.I served the meatballs with some spinach fettuccine and a generous brushing of the Roasted carrot and garlic spread
Tried this recipe?Let us know how it was!