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Easy Potato Lentil ‘Meatballs’ [Vegan]

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These "meatballs" are the perfect way to utilize leftover mashed potatoes and are perfect for getting in that extra plant-based protein. If you can add mashed potato to something and somehow make meatballs, then it must be good! Made from lentils, savory spices, and potato, they bake up crispy, crunchy, and golden on the outside but soft and flavorful on the inside. Serve with your favorite pasta or try it out in a spaghetti squash bowl!

Easy Potato Lentil 'Meatballs' [Vegan]


15 veggie balls

Cook Time



For the ‘Meatballs:’

  • 2 tablespoons extra virgin olive oil
  • 1 white onion, chopped
  • 2 cups mashed potato
  • 1 15-ounce can lentils, washed and strained
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon thyme spice
  • 1 tablespoon dried coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes
  • 1 teaspoon tomato paste
  • 1 tablespoon nutritional yeast
  • 1/2 cup oats
  • 1/4 cup vital wheat gluten

For Serving:


  1. Preheat oven to 375°F
  2. Line two baking sheets with parchment and spray with coconut oil, set aside.
  3. Into a cast iron skillet, add your extra virgin olive oil and onions. Cook until golden. Around 10 minutes.
  4. Into a high-speed blender, add your lentil ingredients and onions. Blend until smooth then transfer to large bowl.
  5. Into bowl, add your mashed potatoes and vital wheat gluten. Stir until well combined.
  6. You want your mixture to be thick. Add more or less potatoes to reach the desired consistency.
  7. Using your hands or ice cream scoop, begin to roll balls. This makes around 15.
  8. Bake for 1 hour checking on them half way through.
  9. After checking on balls, cut your squash in half, remove seeds and set cut side down onto the baking sheet.
  10. Bake for 30 minutes.
  11. Remove balls and squash from oven.
  12. Serve with sauce in the squash and top with the potato lentil balls.





Refined sugar-free desserts, colorful breakfasts, simplistic snacks, and nutrient-rich dinners. Hello everyone my name is Maria Koutsogiannis, and I’m the food stylist, recipe creator, photographer and writer for FoodByMaria. Shaped around the idea that every day we eat to feed, or to fight disease, FoodByMaria was born. Through food education, and love I have become an all-round fitness/food enthusiast, and completed a Certified Nutritionist course. You will find many healthy, nutritious and easy recipes on FoodByMaria; so-good-you-think-there-is-sugar desserts, colourful breakfasts, simplistic snacks and nutrient-rich dinners.



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0 comments on “Easy Potato Lentil ‘Meatballs’ [Vegan]”

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Donna H
1 Years Ago

I used ground flax seed instead

1 Years Ago

I will try Quinoa flakes instead of wheat gluten...Ive used it in latkes before and they were better than with the eggs!

1 Years Ago

Vital wheat gluten is not Gluten Free...what can one use instead if they can\'t tolerate gluten?

1 Years Ago

The ingredients list includes vital wheat gluten but the description says it is supposed to be gluten free...


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