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Sticky Sesame Vegan Meatballs (with Peanuts + Lentils)

These sticky sesame vegan meatballs are easy, delicious and the perfect recipe for lunch and dinner. You can also roll smaller meatballs and serve them as an appetizer.
14 meatballs


Vegan Meatballs

E2 tbsp of olive oil
E1 each of white onion, finely chopped
E4 cloves of garlic, finely chopped
E1 tsp of sea salt
E1/2 tsp of black pepper
E1/2 cup of chickpeas, rice or lentils
E1/2 cup of panko breadcrumbs
E1 cup of unsalted peanuts, pulsed in a food processor until a ground-meat-like consistency is achieved (approximately 15 seconds)


E2 tbsp of sesame oil, (or spicy sesame oil)
E1/4 cup of soy sauce
E1/2 cup of juice from 2 large oranges
E3 tbsp of hoisin sauce
E4 tbsp of honey, or maple syrup
E3 tbsp of rice wine vinegar
E1 tsp of red pepper chili flakes


  1. In a medium-sized mixing bowl, combine all the sauce ingredients, stir until well combined and set aside.
  2. In a food processor, process the peanuts until a ground-meat-like consistency is achieved. Set aside.
  3. In a medium pot, add 1 tbsp. olive oil and gently cook onions and garlic on medium heat for 5 minutes. Stirring frequently to prevent burning.
  4. To the pot, add salt and pepper. Stir until all the onions and garlic are coated with the seasoning. Cook down the onions for 5 minutes before adding the lentils, chickpeas or rice to the pot.
  5. Remove the lentil mixture from the pot and gently pulse in the same food processor (you can also use a hand blender) until a crumble develops.
  6. Transfer the lentil mixture to a medium-sized mixing bowl. To the bowl, add the peanuts and remaining ingredients. Stir until well combined. Refrigerate for at least 30 minutes.
  7. Preheat the oven to 400F and line a baking sheet with parchment paper.
  8. Remove “meat” from the refrigerator and form “meatballs.” I used a 1 1/2 tbsp. ice cream scoop to measure the size. I then rolled them and placed them on the baking sheet. Cook for 20-25 minutes total, flipping and turning at least twice to avoid any burning. After 10 minutes, remove the “meatballs” and lightly coat with 1/4 of the sauce. Just before the balls are completely cooked, add another 1/4 of the sauce and cook for 5 minutes.
  9. Serve with white rice, sesame seeds, green onions, peanuts and as much sauce as desired.

Estimated Nutritional Information

Saturated Fat:
Unsaturated Fat: