This one is pretty labour intensive, so i do it in stages throughout the day so i’m not on my feet for an hour or so.  The gravy part can be made last along with the spaghetti.



  • 3 Tbsp water
  • 1/2 yellow onion
  • 4 x cloves garlic
  • half cup of dry lentils (green or brown)
  • 1.5 cups water
  • 1.5 cups mushrooms (roughly chopped)
  • 3 Tbsp water
  • 3/4 cup rolled oats
  • 2 tsp dry parsley
  • 1/2 tsp All Spice
  • 1/4 tsp nutmeg
  • 1/4 black pepper
  • 2-3 Tbsp soy sauce
  • 2 tsp vegan Worcestershire sauce (or you can just use extra soy sauce or balsamic vinegar)


  • 1 cup almond or soya milk (i used almond)
  • 1 x can light coconut milk
  • 1 Tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1 Tbsp vegan Worcestershire sauce
  • 1 tsp garlic powder (i used garlic salt instead)
  • 1 tsp onion powder
  • 1 Tbsp Arrowroot or Cornstarch
  • 2 Tbsp cold water
  • Pepper to taste


  • Finely chop the onion and then saute in a saucepan until its transparent
  • Add the garlic and saute for around 3 minutes
  • Add the lentils plus the 1.5 cups of water (i used fr3eshly boiled water to speed things up a bit)
  • Simmer for 15-20 minutes, or until the lentils are tender
  • In a separate pan, cook the mushrooms in 3 Tbsp of water for about 5 minutes
  • While the mushrooms are cooking, blend the oats in a blender until you have oat flour
  • To the oat flour in the blender, add the mushrooms, lentil;s, parsley, all spice, nutmeg, pepper, soy sauce and Worcestershire sauce
  • Blend it all until combines but not a fine mush
  • Let it sit for about 20 minutes. It’ll need to be cool enough for you to hand roll.
  • Preheat the oven to 425F / 220C / gas mark 7
  • Line a baking tray with baking paper
  • Roll the lentil mush into balls, place them on the baking tray and bake in the oven for 15-20 minutes, turning halfway


  • Add all EXCEPT the arrowroot/cornstarch and 2 Tbsp of cold water to a pan
  • Simmer on a medium heat whilst stirring until everything is nice and mixed together
  • Remove from heat
  • In a small bowl, whisk the arrowroot/cornstarch and water to make a sort of slurry
  • Add the slurry to the rest of the gravy
  • Simmer until its nice and thick
  • Pour over the meatballs when you’re ready
  • Enjoy!

These can be frozen, as well as the gravy. I made fairly small meatballs and got about 4 meals worth out this mixture. Alternatively, you could make up a batch of just the meatballs and keep them in the freezer for easy ready made meals!