Recipe Collab: Toasted Quinoa Vegan Meatballs

Toasted Quinoa and lentils combine to make a protein-packed meat substitute perfect for Meatless Monday or any day. You could toss these meatballs in a traditional red sauce and serve them with pasta, but we opted for a vegan mushroom gravy sauce made with bouillon from our friends at Bou

Toasted Quinoa Meatballs with Mushroom Gravy.jpg

Serves 3 or approximately 15 meatballs in total. 


Toasted Quinoa Vegan Meatballs:

  • 1 cup cooked I Heart Keenwah Toasted Quinoa (White or Tricolor) (cooled)
  • 1 cup cooked green lentils (cooled)
  • 1 cup almond flour
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried basil
  • 1 tsp dried thyme
  • 1 tsp mustard powder
  • 1 tbsp nutritional yeast
  • 1 tbsp smoked paprika (aka Spanish pimenton)
  • sprinkling of sea salt and fresh ground pepper (to taste)
  • olive oil

Mushroom Gravy Sauce:

  • 2 cubes BOU Mushroom Gravy bouillon 
  • 1 cup chopped mushrooms
  • 1.5 cups water
  • olive oil
  • 1 tsp lemon juice
  • 2 sprigs of fresh thyme


  1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
  2. Pulse the lentils, quinoa, almond flour, onion powder, garlic powder, basil, thyme, mustard powder, nutritional yeast, paprika, salt and pepper in a food processor until a course paste-like dough is achieved.
  3. Roll dough into meatball shapes by hand (approximately 1 tbsp per meatball) and place on prepared baking tray. Brush with olive oil and bake for 25 minutes (turning the meatballs halfway through the cooking process).
  4. In a separate pan, sauté mushrooms in olive oil until lightly browned.
  5. Add water and bring mixture to a boil.
  6. Place bullion cubes in a fine-mesh sieve and gently whisk through the sieve into the water. A thick gravy should form.
  7. Finish with lemon juice and fresh thyme and remove from heat.
  8. Coat vegan meatballs in warm mushroom gravy sauce.