Meaty faux meatballs made with lentils and zucchini are sure to surprise you in this recipe

The base of these “meatballs” is lentils and zucchini. Lentils are just amazing and work so well as a meat replacement. They are full of nutrients, fiber and protein. The zucchini helps to add some texture and sneak a vegetable in there. The meatballs are on the plain side so they are great for whatever sauce you want to add to them, Francesca chose Teriyaki sauce for these ones!

  • Duration
  • Cook Time
  • Prep Time
  • 14 meatballs/2 bowlsServings



    • 1/2 cup green lentils [90g]
    • 1 large zucchini, shredded [270g]
    • 2 cloves garlic
    • 2 vegan “eggs” *this can be an egg replacer like Bob’s Red Mill, Neat Egg, flax or chia egg
    • 2 tbsp teriyaki sauce
    • 1 tbsp gochujang paste
    • 1 1/4 cups breadcrumbs of choice [155g]

Teriyaki Sauce

    • 3/4 cup teriyaki sauce
    • 2 green onions, chopped
    • 3-4 Thai chilies or 1/4 tsp red pepper flakes *will make this spicy
    • 1 tbsp cornstarch + 1 tbsp water *only if teriyaki sauce is thin
    • 4 cups cauliflower rice [300g]
    • 1 tbsp sesame oil [15ml]
    • 1 cucumber, ribbons or sliced
    • Sesame seeds and green onion, for garnish


  1. Preheat oven to 450F (232C).
  2. Boil lentils for 20 minutes or until soft.
  3. Using a food processor or grater shred the zucchini. Add zucchini into a bowl lined with a paper towel and squeeze out excess water. Zucchini has a lot of water so it is best to remove as much as you can.
  4. In a food processor or blender add the lentils, garlic, vegan “eggs”, teriyaki sauce, gochujang, and 1/2 cup breadcrumbs. Pulse to break down the lentils and it should start to form into a wet mixture.
  5. Add in the zucchini and another 1/4 cup of the breadcrumbs. Pulse until well combined.
  6. Add the “meatball” mixture into a bowl and add in the additional 1/2 cup breadcrumbs. Do this slowly as you may need to add more or less. The mixture should be able to form into a ball and hold its shape.
  7. Scoop about 2 tbsp and roll it out into a ball. Place on a baking sheet lined with parchment paper. Repeat until all the balls have been made.
  8. Spray with a bit of cooking oil spray if you like and bake for 25-30 minutes. They should be firm to the touch and have formed an outer crust when done.
  9. To prepare the cauliflower rice, add it into a large non-stick frypan with the sesame oil and bit of water. Cook for 5 minutes to soften the “rice”.
  10. In a frypan add the teriyaki sauce, green onion, chilis and cornstarch slurry (if required). Warm everything up for 1 minute. If your teriyaki sauce is too thick skip the cornstarch and add 2-3 tbsp water.
  11. When the meatballs are done toss in the sauce to coat.
  12. Serve the bowls with the cauliflower rice, meatballs, and cucumber. Garnish with green onion and sesame seeds.

This recipe was republished with permission from Plantifully Based. Find the original recipe here.

"Healthy-Ish Comfort Food"

"Healthy-Ish Comfort Food"

Like this recipe? Purchase Francesca's cookbook Healthy-Ish Comfort Food.

Publish date:
TeriyakiVegan Recipesmeatballs

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