A vegan revisitation of the classic Spaghetti and Meatballs that combines the delicious taste of an Italian classic, with simple and delicious healthy ingredients.
After years of trying to find the perfect vegan meatball recipe, the little lentils gems are definitely on top of my list!
Lentils are a great source of proteins, iron, potassium, calcium, and fiber. An absolute must in a healthy and well-balanced diet.
The consistency and the mix of flavors make these meatballs perfect alone or in addition to any kind of pasta dish.
For the pasta, I chose fettuccine for their rich consistency that goes amazing with our lentil meatballs.
You can obviously choose to use classic spaghetti to have a more traditional result!
Meatballs Ingredients:
• 250g cooked lentils
• 2 garlic cloves
• 1/2 white onion
• 2 tbsp extra virgin olive oil
• 1tsp tomato concentrate
• 1 tsp paprika
• 1 tsp salt
• 1/3 tsp black pepper
• 1 tbsp chickpea flour (you can swop it for normal flour)
• a handful of fresh baby
• 1 tbsp flax seeds, grounded
• 2 1/2 tbsp water
• 1/3 tsp oregano
Method:
1. Start by mixing the flax seeds and water in a bowl and let it rest for 10 minutes.
2. Use a food processor to chop the garlic and onion.
3. Add the rest of the ingredients to the food processor, the flaxseed mixture included, and mix all together for a few seconds.
4. Let it rest for a second and then start pulsing the food processor again until you reach a compact texture. It doesn’t have to be smooth, just well combined.
5. Let it rest in the fridge for an hour.
6. Using a spoon, form medium-sized balls.
7. Heat a couple of tablespoons of oil in a non-stick pan and cook the lentil meatballs for 6 minutes at medium heat.
8. Flip the vegan meatballs and let them cook for another 5 minutes until you reach a crispy crust.
Ingredients for the tomato sauce:
• 1 can peeled tomatoes
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1/4 cup water
• salt to taste
1. Slightly fry the garlic and oil in a non-stick pan untill slightly brown (you can use the same pan you used for the vegan meatballs).
2. Add the tomatoes and the water. Break the tomatoes with a spatula until well combined. Cook at high heat for 5 minutes, stirring constantly.
3. Add the salt and lower the heat. Keep cooking for another 3 minutes. The secret to the perfect tomato sauce is waiting until the oil turns red to know that it’s ready.
Pasta:
• 200g eggless fettuccine
1. Cook the pasta for 7 minutes (or according to the package instructions) until is aldente.
Now it’s time to assemble the dish.
– Simply add the vegan meatballs to the tomato sauce, heat it up, and add the fresh baby spinach.
– Cook for a few seconds until the spinach is soft and then add the pasta.
– Mix all together and enjoy with some fresh basil.
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