Low Sugar Vegan Spaghetti with Meatballs

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Low Sugar Vegan Spaghetti with Meatballs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 cup green or brown lentils, rinsed
2 ½ cups water
¾ cup walnuts
½ cup breadcrumbs
Osem Golden Crisp Homestyle Bread Crumbs Pope Brand Bread Crumbs, Plain Aiva Products Bread Crumbs
See all
3 tbsp tomato paste
2 tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the sauce

1 tbsp olive oil
4 cloves garlic, minced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper to taste

For serving

12 oz dry spaghetti
salt, for pasta water
2 tbsp fresh basil, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Combine the lentils and 2 1/2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the lentils are tender and all the water is absorbed, about 20–22 minutes. Spread on a baking sheet and let cool for 10 minutes — they should look dry and slightly crumbly, not wet.
2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and brush with 1 tbsp of the olive oil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!