Jan Jan’s Vegan Meatballs with Delicious Green Creamy Basil Sauce


  • 2 c. cooked lentils
  • 2 Tbsp. extra virgin olive oil
  • 1 large sweet onion, chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 garlic cloves, minced
  • 8 oz. fresh button or baby bella mushrooms, chopped
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. sea salt
  • 3/4 tsp. oregano
  • 1/2 tsp. Dash seasoning
  • 1 (6 oz.) can tomato paste
  • 1/3 c. nutritional yeast flakes
  • 1/2 c. vegan parmesan cheese
  • 1/2 c. fresh breadcrumbs
  • 1/2 c. chopped fresh parsley
  • 1/2 c. finely chopped walnuts

Basil Pesto:

  • 2 c. fresh basil leaves
  • 2 oz. (1/4 c.) pine nuts
  • 1/4 c. olive oil
  • 4 cloves garlic, chopped
  • 1 tsp. sea salt
  • 1/2 c. vegan parmesan cheese
  • 1 container soy sour cream


  1. Sauté onions, carrot, celery and garlic in olive oil. Add thyme, Italian seasoning, oregano, Dash and salt.
  2. Sauté lightly and place in food processor. Process until coarsely chopped.
  3. In a medium mixing bowl, combine sautéed vegetables, tomato paste, walnuts, yeast flakes, breadcrumbs, vegan parmesan, parsley, and cooked lentils. Mix well.
  4. For pesto sauce, place basil, parmesan and olive oil in blender and blend. Add soy sour cream and blend again.
  5. Mixture does not have to be completely smooth. Place in a saucepan and heat. Keep warm.
  6. Form meatball mixture into balls and place into oil-sprayed baking dish and bake at 350 degrees for 45 minutes.
  7. Serve with warmed basil pesto on top.
Browse Cook(s): Holmes Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.