Description
A hearty and delicious plant-based version of the classic spaghetti and meatballs, made with vegan ingredients and bursting with flavor.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1/4 cup nutritional yeast
- 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until translucent, about 5 minutes.
- In a food processor, combine cooked lentils, sautéed onion and garlic, breadcrumbs, nutritional yeast, flax egg, tomato paste, oregano, basil, salt, and pepper. Pulse until well combined but still slightly chunky.
- Form the mixture into small balls and place them on the prepared baking sheet. Bake for 25 minutes, turning halfway through.
- While the meatballs bake, cook the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat the remaining 1 tbsp olive oil and add the marinara sauce. Simmer for 5 minutes, then add the baked meatballs and gently stir to coat.
- Serve the meatballs and sauce over the spaghetti and garnish with fresh basil if desired.
Notes
- You can use store-bought vegan meatballs as a shortcut.
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- Adjust herbs and seasonings to your preference.