Description
A delicious plant-based twist on the classic spaghetti and meatballs, using vegan meatballs made from lentils and chickpeas, served with marinara sauce over spaghetti.
Ingredients
Units
Scale
- 1 cup dried lentils
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if necessary)
- 1/4 cup nutritional yeast
- 2 tbsp ground flaxseed
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 jar marinara sauce (or homemade sauce)
- 12 oz spaghetti (use gluten-free if needed)
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the lentils, chickpeas, breadcrumbs, nutritional yeast, ground flaxseed, garlic powder, oregano, basil, salt, and pepper. Pulse until the mixture becomes a sticky dough.
- Add water, a little at a time, until the mixture holds together.
- Roll the mixture into small balls, about 1-1.5 inches in diameter, and place them on a lined baking sheet.
- Drizzle the olive oil over the meatballs and bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
- Meanwhile, cook the spaghetti according to the package instructions and heat the marinara sauce in a saucepan over medium heat.
- Once the meatballs are done, add them to the marinara sauce and let them simmer for about 5 minutes.
- Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil if desired.
Notes
- For extra flavor, you can add chopped onions or garlic to the meatball mixture.
- Ensure the marinara sauce is vegan-friendly, as some contain dairy or other animal products.
- These meatballs can be made ahead of time and frozen for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg