Red Meat Allergy Friendly Vegan Spaghetti with Meatballs
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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
- 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
- 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.
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