If you want a satisfying plant-based meal that doesn’t compromise on flavor, vegan meatball pasta with lentil-walnut “meatballs” is a great choice. These meatballs offer a hearty texture and a rich taste using simple, whole foods like lentils and walnuts.
They’re crispy on the outside, soft inside, and loaded with Italian herbs—perfect for pasta or even sneaking into a sub if you’re feeling rebellious.
Making these meatballs is straightforward. Just sauté some veggies, blend lentils and nuts, mix, roll, and bake—easy enough to handle on a weeknight.
The result is a nutritious dish packed with protein and fiber, minus the animal products or gluten. This recipe is great for meal prepping or whipping up a quick dinner when you’re short on time.
Lentil-walnut meatballs are also super versatile, letting you enjoy comforting, familiar foods with a wholesome twist. They’re the gateway drug for anyone thinking of dabbling in vegan cooking.
For more details, check out the best lentil walnut vegan meatballs recipe.
How to Make Vegan Meatball Pasta with Lentil-Walnut “Meatballs”
We’ll walk you through making flavorful lentil-walnut meatballs, a zesty tomato basil sauce, and how to bring it all together with pasta. Each step uses simple ingredients and clear techniques to maximize taste and texture.
Ingredients for Lentil-Walnut Meatballs
For the meatballs, gather these plant-based goodies:
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 250 g mushrooms, chopped
- 5 garlic cloves, minced
- 1 cup walnuts, chopped or pulsed
- 3 cups cooked lentils
- 2 tbsp ground flaxseed
- ½ cup whole wheat breadcrumbs (vegan)
- ½ cup fresh parsley, chopped
- 3 tbsp tomato paste
- 1 tsp dried rosemary
- 1½ tsp dried thyme
- 1½ tsp dried oregano
- Salt and pepper, to taste
Olive oil is for sautéing the veggies and making your kitchen smell like an Italian grandma’s house.
Preparing the Vegan Meatballs
Start by sautéing onion, carrot, and celery in olive oil over medium heat until they’re translucent (about 5 minutes). Toss in the garlic and mushrooms, and cook for another 2-3 minutes until everything’s tender and smelling amazing.
While the veggies cook, pulse walnuts in a blender until they’re in small bits. Give the cooked lentils a quick pulse too—just enough to break them down but keep some texture.
Combine walnuts, lentils, sautéed veggies, tomato paste, breadcrumbs, parsley, flaxseed, and all those lovely spices in a big bowl. Mix with your hands for that rustic, “I-made-this” vibe.
Roll the mixture into meatballs about the size of a walnut. Smaller balls hold together better and get crispier in the oven.
Place the meatballs on a lined baking tray and bake at 375°F for about 45 minutes until golden and firm. Try not to eat them all straight off the tray.
Crafting the Tomato Basil Pasta Sauce
For the sauce, heat olive oil in a pan over medium heat. Add minced garlic and sauté until just fragrant, about 1 minute.
Add canned or fresh chopped tomatoes. Stir in salt, pepper, and 1-2 teaspoons dried oregano.
Let the sauce simmer gently for 15-20 minutes until it thickens up. Just before serving, tear in some fresh basil for a bright herbal kick.
This sauce is light, fresh, and the perfect sidekick for your hearty meatballs.
Assembly and Serving Suggestions
Cook your favorite pasta according to package instructions until al dente. Drain and keep warm (or just eat a few noodles straight from the pot—we won’t judge).
Plate up a generous mound of pasta and ladle on the tomato basil sauce. Top with 3-4 lentil-walnut meatballs per serving.
Finish with a drizzle of olive oil and a sprinkle of fresh basil or vegan parmesan if you’re feeling fancy. Pair it with a simple salad or steamed veggies and you’ve got yourself a complete meal.
Tips, Variations, and Nutrition
When making lentil-walnut meatballs, you can tweak ingredients, storage, and nutrition to fit your vibe. Small changes make a big difference, so don’t be afraid to experiment.
Substitutions and Ingredient Swaps
Want to mix things up? Swap walnuts for pecans or almonds for a different crunch. Silken tofu works as a binder instead of breadcrumbs, adding moisture and protein while keeping things light.
For extra creaminess, stir in a spoonful of tahini—it gives a subtle nutty flavor. Roasted cauliflower, finely chopped, can add fiber and a mild veggie taste.
If you’re avoiding soy sauce, coconut aminos is a great alternative for umami. Just don’t over-process the mixture, or you’ll end up with mushy meatballs (and no one wants that).
Storage and Reheating
Store lentil-walnut meatballs in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months—just freeze in a single layer before bagging so they don’t stick together.
To reheat, bake in a preheated 350°F oven for 10-15 minutes if refrigerated, or 20-25 minutes if frozen. Microwaving works in a pinch, but baking keeps that crispy outside.
Use parchment paper on your baking sheet to prevent sticking and for easy clean-up—because who wants to scrub pans after dinner?
Health Benefits and Nutrition Insights
Lentils provide plant-based protein and fiber, which support digestion and steady energy. Walnuts add healthy fats, including omega-3 fatty acids, which are good for heart health.
Combined, they create a balanced meatball that feels filling without heaviness. Adding ingredients like tahini increases healthy fats and calcium.
Roasted cauliflower brings in vitamins C and K with low calories. Using whole food ingredients keeps the recipe nutrient-dense and skips the mystery additives.
For more inspiration (and possibly to drool over food photos), check out lentil-walnut recipes with detailed nutrition at Vegetarian Ventures. You can also explore other vegan lentil meatball variations here.
