Description
A hearty and delicious plant-based twist on the classic spaghetti and meatballs, made entirely with vegan ingredients for a satisfying and cruelty-free meal.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- 12 oz spaghetti (gluten-free if needed)
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
- In a large bowl, mash cooked lentils and mix with sautéed onion and garlic, breadcrumbs, flaxseed mixture, nutritional yeast, soy sauce, oregano, salt, and pepper.
- Form the mixture into small balls and place on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until firm and browned.
- While the meatballs are baking, cook spaghetti according to package instructions. Drain and set aside.
- Heat marinara sauce in a saucepan over medium heat. Add baked meatballs and simmer for 10 minutes.
- Serve meatballs and sauce over spaghetti and garnish with fresh basil.
Notes
- You can make the meatballs ahead and refrigerate or freeze them.
- Use gluten-free pasta and breadcrumbs if needed.
- Add red pepper flakes to the sauce for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg