In a medium saucepan, heat olive oil over medium heat. Add finely chopped onion and cook for about 5 minutes until translucent. Stir in minced garlic, dried thyme, parsley, and paprika, cooking for an additional 2 minutes.

Add dried lentils and vegetable broth to the saucepan. Bring to a boil, then reduce to low and cover. Simmer for about 30 minutes, or until lentils are tender and liquid is mostly absorbed.

Transfer cooked lentils to a mixing bowl and mash slightly. Stir in chopped walnuts, oat flour, ground flax seeds, and nutritional yeast. Add Bragg’s Liquid Aminos and salt, mixing until well combined.

Preheat oven to 400°F (200°C) and line a baking sheet. Shape lentil mixture into balls and place on the baking sheet.

Bake the lentil meatballs for about 30 minutes, browning and crisping them on the outside. Flip halfway through baking.

While meatballs bake, prepare creamy cashew gravy by blending soaked cashews, water, nutritional yeast, onion powder, chopped garlic, and arrowroot powder until smooth.

Transfer blended cashew mixture to a saucepan. Add Bragg’s Liquid Aminos, dried thyme, paprika, Italian seasoning, and cayenne pepper. Cook while stirring for 5-7 minutes until thickened.

Once meatballs are done, arrange on a serving plate and pour creamy cashew gravy over them. Serve and enjoy!