Low Sodium Vegan Lentil-Walnut Meatballs

Total time55 min

Prep time20 min

Cook time25 min

Low Sodium Vegan Lentil-Walnut Meatballs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the meatballs

1 cup cooked green or brown lentils (from about ½ cup dry), cooled
¾ cup raw walnuts
½ cup old-fashioned rolled oats
2 tbsp olive oil, divided
½ cup yellow onion, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
2 tbsp nutritional yeast
1 tsp dried oregano
½ tsp dried basil
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 cups marinara sauce
2 tbsp fresh basil, torn (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!