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Plant based meat balls

Vince, Mushroom & Lentil Veggie Balls

Jun 18, 2026

A customer recently asked if I had a recipe to replace their favourite plant-based meatballs after they disappeared from supermarket shelves.

These Vince, Mushroom & Lentil Veggie Balls are packed with vegetables, lentils and mushrooms, making them a hearty plant-based option that's perfect served with pasta and passata.

Ingredients

  • 1 pouch Italian Vince

  • 125ml boiling water

  • ½ cup cooked brown lentils

  • 100g mushrooms, finely diced 

  • 3 tbsp breadcrumbs

  • 1 tbsp ground chia seeds

  • Rice flour for dusting

  • 1 jar passata

  • Pasta of your choice

Method

  1. Hydrate the Italian Vince with 125ml boiling water and cover for 4 minutes..

  2. Cook the mushrooms in a frying pan until softened and most of the moisture has evaporated.

  3. Combine the hydrated Vince, lentils, mushrooms, breadcrumbs and ground chia in a bowl.

  4. Roll into 12-16 balls.

  5. Lightly dust with rice flour.

  6. Pan fry until golden brown on all sides.

  7. Pour the passata over them.

  8. Serve over your favourite pasta.

Serves 3 - 4.

Debbie Stowe