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Vegan Lentil Balls Sweet and Sour Sauce Recipe has a closeup of three lentil balls sitting in a tiny white bowl of sweet and sour sauce. Tilted forward and each has a toothpick waiting to be taken.
4.82 from 11 votes

Vegan Lentil Balls with Sweet and Sour Sauce

Vegan Lentil Balls Sweet and Sour Sauce Recipe has so many tasty ingredients wrapped up in one appetizer.
Course Appetizer
Cuisine Finger Food
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 48 Balls
Calories 38kcal
Author Ginny McMeans


  • 1 cup dried lentils, rinsed and drained
  • 2 cups water
  • ½ teaspoon salt
  • 8 ounces white mushrooms
  • 1 tablespoon coconut oil
  • ½ cup onion - onion, white, finely diced
  • ½ cup red bell pepper, finely diced
  • 1 cup carrot, grated or one carrot
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ¼ cup white wine
  • ½ cup vegetable stock/broth
  • ¾ cup breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon coconut oil for mini muffin tins

To make the sweet and sour sauce:

  • 4 tablespoons rice wine vinegar
  • 2 tablespoons coconut oil
  • cup apricot preserves
  • 6 tablespoons BBQ sauce
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried oregano
  • ½ teaspoon tabasco sauce


  • Bring the water to a boil.  Add the lentils and salt and bring back to a boil.
  • Cover and lower the heat to medium and cook al dente which is 10 minutes.  Drain and cool the lentils.
  • Add the mushroom to a food processor and 'pulse' until the mushrooms are coarsely chopped.
  • Add the lentils to a food processor with the mushrooms and pulse a few more time to chop and incorporate the lentils.
  • In a skillet heat the oil to medium high heat.  Add the chopped onion and sauté for 5 minutes.
  • Add the bell peppers and carrot and saute another 5 minutes.
  • Turn the chopped mushrooms and lentils into the skillet along with the sauteed vegetables.
  • Add the garlic powder, oregano and parsley. Cook 4 minutes.
  • Add the white wine and cook 1 minute.
  • Add the vegetable broth, breadcrumbs, salt and pepper.  Stir and cook for 1 minute then set aside to cool.
  • While the mixture is cooling - lightly oil mini muffin tins. Use a bit of a paper towel to dunk in the oil and wipe around a few of the tins. Re-dunk and wipe again. This is great in browning the balls and they will also fall right out of the tins after cooked.
  • When the lentil mixture is cool enough to handle make 48 balls.  Drop each ball in the prepared muffin tins. I have two tins of twelve so I cook these in two batches.
  • Bake at 350° for 40 minutes turning the balls over after 20 minutes. You can use a fork to just touch and spin. They move very easily.
  • When baking time is up remove from the oven and the tins and let the balls cool on a rack.
  • You can freeze the balls at this point or keep in the refrigerator for 5 days or continue on with the recipe.

To make the sweet and sour sauce:

  • Put all of the ingredients into a food processor and process until smooth - about 30 seconds.
  • You can also freeze the sauce at this point or keep in the refrigerator for 5 days or continue on with the recipe.
  • Put the sweet and sour sauce in a saucepan that will also hold the lentil balls.
  • Add the balls and heat through over medium heat for about 4 minutes.
  • Serve in a chafing dish or a mini slow cooker to keep warm. Serve with toothpicks.



Makes 1 ½ Cups Sweet and Sour Sauce
The nutritional value is for 3 lentil balls only.  I wasn't able to incorporate the sauce into the calculations.


Serving: 3Balls | Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2.9mg | Calcium: 5mg | Iron: 0.5mg