Xanthan Gum Free Vegan Spaghetti with Meatballs

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Xanthan Gum Free Vegan Spaghetti with Meatballs

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Ingredients

4 servings

For the meatballs

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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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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