Morning made simple

Simple vegan and gluten-free meatballs made from a base of lentils, mushrooms, walnuts and oats. The Harissa Cashewmilk Yogurt sauce balances out the spice from the meatballs. If you prefer meatballs without a kick, skip the chili powder and cayenne pepper.


  • 1 ½ cups cooked green lentils
  • 1 cup cremini mushrooms, sliced
  • ½ cup walnuts
  • 3 tablespoons flax seeds, ground
  • ¼ cup rolled oats
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons tamari
  • 1 teaspoon liquid smoke
  • 2 tablespoons parsley, finely minced
  • ½ teaspoon ground paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 tablespoon neutral oil for cooking
  • 1 tablespoon olive oil
  • 1 tablespoon harissa paste
  • 1 pinch of salt
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • Fresh mint to taste


  • Pulse the greens, mushrooms, walnuts, flaxseeds, rolled oats, garlic powder, onion powder tamari, liquid smoke, parsley, paprika, chili powder, cayenne pepper, salt and pepper in a food processor until they're roughly chopped but hold together.
  • Shape the dough into 15 balls and place on a platter. Refrigerate for 15 minutes.
  • Heat a skillet over medium heat. Gently place the meatballs in the skillet. Keep turning the meatballs until they are golden brown on all sides, about 8 minutes, and then set aside.
  • For the yogurt chili sauce: mix the ingredient for the chili oil, add the yogurt and stir gently. Drizzle the meatballs with the sauce and enjoy!
Spicy Vegan Meatballs