Vegan Lentil & Walnut Ćevapčići

Before having a child I thought I was busy. Meal prepping my breakfast sometimes, cooking extra large portions so I had lunch and dinner sorted for a few days. Gosh, was I naive.

Now I am busy. Even with Samuel going to nursery three days a week — the days do not have enough hours, if you ask me. And don’t even get me started on the short nights… haha!

Anyway, what I wanted to say with all of this is that becoming a mother has made meal prepping at the beginning of the week absolutely crucial for me. And this is one of those amazing meals you can prep ahead, freeze, and pull together without too much trouble — even with your toddler on your arm.

These little Balkan sausages remind me a bit of my childhood. We would sometimes get them from the restaurant around the corner, and in Germany they are also widely available as frozen food — you just pan-fry them at home. I get it now, Mum. With four children, it just made sense. And I always loved them.

So making a vegan version felt like a real challenge. Would they hold together? Would they have that same satisfying bite? Would a 15-month-old actually eat them?

The answer to all three: yes. Samuel picks them up, munches away, and most importantly, they don’t end up straight on the floor. If you’re a toddler parent, you know that’s basically a five-star review.

Why This Recipe Is Great For Toddler Nutrition

Plant-based protein can sometimes feel tricky to get into little ones, especially during that fussy phase where textures matter just as much as taste.

These ćevapčići tick a lot of boxes:

• Lentils provide iron, fibre, and plant-based protein — all essential for growth and brain development
• Walnuts add healthy fats and omega-3s, which are important for little developing brains
• No added salt — keeping it safe and appropriate for under-2s
• Gentle spices only — flavourful but mild enough for toddlers

Each serving provides approximately:

• Iron: ~3.5 mg (recommended: ~7 mg/day for toddlers aged 1–3 years)
• Plant-based protein: ~12 g (recommended: ~13 g/day)
• Healthy fats from walnuts
• Fibre to support gentle digestion

Based on an adult portion. Toddlers typically eat around half of this amount.

Why You’ll Love This Recipe

• Perfect for BLW — the sausage shape is easy for little hands to grab and hold
• Toddler and family friendly — make one batch, everyone eats
• Packed with nutrients — iron, protein, and healthy fats in every bite
• Baked or pan-fried — you choose what works for you on the day
• Freezer-friendly — batch cook and keep a stash ready to go

Ingredients

Green or Brown Lentils

The base of the ćevapčići. Lentils give them a hearty, meaty texture while providing iron, fibre, and plant-based protein. Make sure they are well-drained and patted dry before using — excess moisture makes the mixture hard to shape.

Walnuts

Blitzed finely, walnuts add structure, healthy fats, and a subtle richness. They are key to getting that satisfying bite without any meat. Always blitz until completely fine, no chunks, which is important both for texture and toddler safety.

Rolled Oats

The binding agent that holds everything together. Oats also add a little extra fibre and keep the ćevapčići soft on the inside.

Onion & Garlic

The aromatic base. Blitzed finely into the mixture, they add flavour depth without any chunky bits.

Smoked Paprika & Cumin

The classic Balkan spice combination. Used in small, gentle amounts so the flavour is there without being too strong for little ones.

Tomato Paste

Adds umami depth and helps bind the mixture while giving a slight sweetness that toddlers love.

Fresh Parsley

Adds freshness and a little pop of colour. Also provides vitamin K and folate.

Olive Oil

Used in the mixture and for cooking. Adds richness and helps achieve a golden crust.

What Are Ćevapčići?

Ćevapčići (pronounced cheh-vap-chee-chee) are small, hand-shaped sausages originating from the Balkans. Popular across Bosnia, Serbia, Croatia, and beyond. Traditionally made with a mix of minced meats and simple spices, they are usually grilled and served with flatbread, raw onion, and ajvar (a roasted pepper sauce).

This plant-based version uses lentils and walnuts to recreate that same satisfying texture, with gentle Balkan-inspired spices and no added salt, making it safe and appropriate for toddlers.

How To Make Vegan Ćevapčići

Dry the Lentils

Spread your cooked, drained lentils onto a clean tea towel or several layers of kitchen paper and pat them as dry as possible. This step is important — excess moisture will make the mixture too soft to shape.

Blitz the Walnuts and Oats

Add the walnuts and oats to a food processor and blitz until finely ground. There should be no chunks at all — this is important for both texture and toddler safety.

Add the Aromatics

Add the onion and garlic and pulse a few times until finely chopped and combined with the walnut mixture.

Add Lentils and Seasoning

Add the lentils, smoked paprika, cumin, dried oregano, tomato paste, olive oil, parsley, and black pepper. Pulse until combined but not completely smooth — you want some texture, not a paste.

Rest the Mixture

Transfer to a bowl, cover and refrigerate for at least 30 minutes. This is what makes the mixture firm enough to shape into sausages.

Shape the Ćevapčići

With slightly damp hands, roll the mixture into small sausage shapes around 6–7 cm long and 2 cm wide. For younger toddlers, make them slightly shorter and fatter for easier gripping. You should get around 16–18 pieces.

Cook — Oven Method

Preheat your oven to 200°C. Place the ćevapčići on a lightly oiled baking tray, brush with a little olive oil, and bake for 20–25 minutes, turning halfway through, until golden and firm on the outside.

Cook — Pan-Fried Method

Heat a thin layer of olive oil in a non-stick pan over medium heat. Cook for 3–4 minutes per side, turning gently, until a golden crust forms all around. Work in batches and don’t crowd the pan.

Cool and Serve

Always allow to cool for a few minutes before giving to your toddler. Check they are soft all the way through. Serve with soft flatbread, hummus, or roasted vegetables.

Variations

• Add grated courgette for extra hidden vegetables — squeeze out excess moisture first
• Use chickpeas instead of lentils for a slightly lighter texture
• Add a pinch of cinnamon for a warmer, more Middle Eastern flavour profile
• Make mini versions (about 4 cm long) for younger babies just starting BLW

Tips For Toddlers

The sausage shape makes these ideal for babies and toddlers who are learning to self-feed. They are easy to pick up, hold, and bite into, especially for those still working on their pincer grip.

The baked version tends to be softer on the inside, making it the better option for younger toddlers or babies who are just getting used to more textured foods. The pan-fried version has a slightly firmer crust which older toddlers tend to love.

Cut in half lengthways for babies. For babies under 12 months or any child you feel needs extra reassurance, cut lengthways rather than into rounds. This makes them safer to eat and actually easier for little hands to manage.

Go slowly with lentils if they are new. Because lentils are high in fibre, introduce them gradually if your child has not had them before. This gives their digestive system time to adjust and can help avoid temporary gas or softer stools.

Pair with vitamin C for better iron absorption. Iron from plant-based foods is less easily absorbed by the body than iron from meat. Serving these alongside hummus, roasted red pepper, or a squeeze of lemon juice helps the body absorb significantly more of that plant-based iron. A small but powerful tip.

Let them explore. Ćevapčići are brilliant finger food — let your toddler pick them up, squish them, dip them, and explore at their own pace. Mess is part of learning, and self-feeding builds confidence and fine motor skills.

Storage

Refrigerator

Store in an airtight container for up to 4 days. They reheat well in a pan or oven.

Freezer

These freeze brilliantly — perfect for batch cooking. Shape and freeze on a tray before cooking, then transfer to a freezer bag. Cook from frozen in the oven at 200°C for 25–28 minutes. If freezing after cooking, reheat in a pan or oven until warmed through.

Serve With

• My delicious Spinach Naan or pitta — perfect for little hands to dip, wrap, and explore
• Hummus — a natural pairing that adds extra protein and healthy fats
• Roasted vegetables — courgette, sweet potato, or pepper all work beautifully alongside
• Cucumber sticks — fresh and cooling, great texture contrast for toddlers
• A squeeze of lemon — adds freshness and boosts iron absorption

Vegan Lentil & Walnut Ćevapčići (Toddler-Friendly & BLW)

Soft, plant-based ćevapčići made with lentils and walnuts — gently spiced, iron-rich, and perfect finger food for babies and toddlers.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting time 27 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Balcan Inspired, Plant-based, Vegan

Servings 18 ćevapčići

Calories 280 kcal

Equipment

• Food processor or blender
• Mixing Bowl
• Non-stick frying pan
• Spatula or tongs
• Clean tea towel or kitchen paper

Ingredients

  

1x2x3x

• 250 g cooked green or brown lentils well drained
• 80 g walnuts
• 50 g rolled oats
• 1 small onion roughly chopped
• 2 garlic cloves
• 3 g smoked paprika
• 2 g ground cumin
• 2 g dried oregano
• 15 ml tomato paste
• 15 ml olive oil plus extra for cooking
• 10 g fresh parsley finely chopped
• Pinch black pepper optional; omit for under 12 months

Instructions

 

• Spread cooked lentils on a clean towel and pat dry well.
• Add walnuts and oats to a food processor and blitz until very fine.
• Add onion and garlic. Pulse until finely chopped.
• Add lentils, spices, tomato paste, olive oil, parsley, and pepper. Pulse until combined but still slightly textured.
• Transfer to a bowl, cover, and refrigerate for 30 minutes.
• With damp hands, form small sausages (6–7 cm long). Makes 16–18.
• Oven: Bake at 200°C for 20–25 minutes, turning halfway
• Pan: Cook in a little oil over medium heat for 3–4 minutes per side
• Let cool slightly before serving. For younger toddlers, cut lengthways.

Notes

No added salt: Suitable for children under 2
For adults: Add ~4 g salt and increase smoked paprika to 5 g
Allergy: Contains walnuts (tree nut allergen)
Iron tip: Serve with hummus or lemon juice to improve absorption
Freezer: Freeze uncooked. Bake from frozen at 200°C for 25–28 minutes

Nutrition

Serving: 4gCalories: 280kcalCarbohydrates: 22gProtein: 12gFat: 14gFiber: 8gIron: 3.5mg

Keyword BLW, iron rich baby food, toddler finger food, vegan cevapcici

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