Description
Hearty vegan spaghetti and meatballs bring Italian comfort to plant-based plates, crafted with savory lentil “meatballs” and rich marinara sauce. Plant protein and classic flavors combine, promising a satisfying meal that delights with each twirled forkful.
Ingredients
Scale
- 1 (15 ounces / 425 grams) can brown lentils, drained and rinsed (or 1 ½ cups cooked lentils)
- ½ cup walnuts, finely chopped
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, finely chopped
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (24 ounces / 680 grams) jar marinara sauce (or homemade)
- 12 ounces / 340 grams spaghetti (use gluten-free if needed)
- 1 tablespoon olive oil
- Fresh basil or parsley, for garnish
Instructions
- Flax Egg Creation: Blend flaxseed with water in a small bowl, allowing the mixture to thicken and develop a gel-like consistency for 5 minutes.
- Vegetable Sautéing: Warm olive oil in a skillet over medium heat, caramelize onions until translucent, then incorporate garlic and mushrooms. Cook until mushrooms release moisture and condense, then allow the mixture to cool slightly.
- Meatball Preparation: Combine sautéed vegetables with lentils, walnuts, breadcrumbs, tomato paste, soy sauce, oregano, paprika, and flax egg in a food processor. Pulse until ingredients bind together while maintaining a rustic texture. Season with salt and pepper to enhance flavor profile.
- Baking Process: Warm the oven to 400F (200C). Arrange parchment paper on a baking sheet. Craft uniform meatballs by rolling the mixture into consistent spheres. Position them on the sheet and bake for 25-30 minutes, rotating midway to ensure even golden-brown coloration and firm texture.
- Pasta and Sauce Assembly: Simultaneously cook spaghetti according to package instructions. Gently warm marinara sauce in a separate saucepan. Nestle baked meatballs into the sauce, allowing them to simmer and absorb flavors for 5-10 minutes.
- Plating and Presentation: Arrange spaghetti on serving plates, crown with herb-infused meatballs and sauce. Garnish with fresh basil or parsley for a vibrant finishing touch.
Notes
- Use a food processor to pulse ingredients, ensuring meatballs hold together without becoming mushy. Avoid over-processing to maintain a hearty, chunky texture.
- Toast walnuts briefly before adding to mixture to intensify nutty notes and create more complex taste profile in vegan meatballs.
- Let vegetable mixture cool completely before combining with other ingredients to prevent excess liquid, which can make meatballs fall apart during baking.
- Refrigerate meatball mixture for 15-20 minutes before forming balls to help them maintain shape and prevent crumbling during cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg