Vegan Meatballs

Whip up these delicious vegan meatballs this Veganuary. Made with a blend of mushrooms, lentils, butterbeans, herbs, spices and Unsweetened Almond Breeze. Serve with a lemony spaghetti and lots of fresh basil and flat leaf parsley.


Heat the oil in a large frying pan over a medium heat. Add the onion and roughly chopped mushrooms and sauté for 15 minutes, stirring regularly, until the onion is translucent, and mushrooms have cooked.

Add the garlic, tomato puree, paprika, fennel seeds and dried rosemary to the pan. Continue to cook, stirring the puree and herbs through the onions and mushrooms, for a couple of minutes.

Remove from the heat and tip the mushroom mixture into a food processor. Pour in the Unsweetened Almond Breeze and add the drained butter beans, green lentils, fresh parsley, pine nuts, breadcrumbs, lemon zest and seasoning. Pulse until combined but not completely smooth as the balls need to retain some texture.

Roll a tablespoon of mixture into a ball and place on a plate. Repeat with the remaining mixture and then put the balls in the fridge to chill for 40 minutes. Or prepare them the day before and leave to chill in the fridge overnight.

Heat a little oil in a large frying pan and fry the vegan meatballs for 8-10 minutes, turning often, until they are brown and a little crispy on the outside.

Meanwhile, cook your chosen pasta. Drain the pasta, reserving a little of the cooking water. Add the pasta to a large pan and toss together with the reserved cooking water, a good couple of tablespoons of extra virgin olive oil, juice and zest of lemon and black pepper.

Serve with the vegan meatballs, fresh basil leaves and flat leaf parsley and sprinkle with toasted pine nuts.

This recipe uses Unsweetened Almond Breeze

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1 tbsp. extra virgin olive oil

½ onion, finely chopped

150g mushrooms, roughly chopped

2 cloves of garlic, finely chopped

1 tbsp. tomato puree

1 tsp. ground smoked paprika

2 tsps. fennel seeds

½ tsp. dried rosemary

40ml Unsweetened Almond Breeze

150g tinned butter beans

150g tinned green lentils

Small handful of fresh parsley, chopped

2 tbsp. pine nuts

30g gluten free breadcrumbs

Zest of ½ lemon

Good pinch of salt

Few twists of black pepper

Serve with

Gluten free spaghetti

2 tbsps. extra virgin olive oil

Zest of ½ lemon

Juice of ½ lemon

Small handful fresh basil leaves

Small handful fresh flat leaf parsley, roughly chopped

2 tbsp. pine nuts, toasted

Few twists of black pepper