Step 1

In a saucepan with a lid over medium-high heat, bring water to a boil.

Step 2

Once water is boiling, add the lentils, bring heat to low, and cover with a lid. Cook lentils for 15 to 20 minutes, or until water is absorbed and lentils are soft.

Step 3

Remove the lentils from heat and let cool.

Step 4

In a nonstick pan over medium-high heat, add chopped mushrooms and cook until mushrooms lose their juices. Let mushrooms cool.

Step 5

Add kale, onion, garlic, mushrooms, and lentils to a food processor. Pulse on low until all items are mixed through.

Step 6

Transfer the lentil mixture to a bowl and add the dried basil and then add the bread crumbs slowly. You only need enough to get the mixture sticky enough to form balls.

Step 7

Place mixture in the refrigerator for 10 minutes.

Step 8

While the mixture is cooling, preheat the oven to 425 degrees F.

Step 9

Remove mixture from refrigerator and form the vegan meatballs. You want them to be about 1 to 2 inches.

Step 10

Place on a baking sheet lined with a silicone mat or parchment paper, place in the oven and cook for 10 minutes. After 10 minutes, flip and cook for 5 more minutes.