Vegan Spaghetti and "Meatballs"
This vegan spaghetti recipe features homemade "meatballs" that are packed with flavor and protein. The meatballs are made from a combination of lentils, mushrooms, and seasonings, and are served with a hearty tomato sauce and spaghetti noodles.
ingredients
- 1 cup cooked lentils
- 1 cup finely diced mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 16 oz spaghetti noodles
- 24 oz jar of your favorite tomato sauce
steps
- 1.
Preheat the oven to 375°F.
- 2.
Combine the cooked lentils, mushrooms, breadcrumbs, onion, garlic, nutritional yeast, tomato paste, basil, oregano, salt, and black pepper in a bowl.
- 3.
Use your hands to shape the mixture into small balls, about the size of a golf ball.
- 4.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 2-3 minutes on each side, or until browned.
- 5.
Transfer the meatballs to a baking sheet and bake for 10-12 minutes, or until firm.
- 6.
While the meatballs are baking, cook the spaghetti according to package directions.
- 7.
Heat the tomato sauce in the same skillet used to cook the meatballs.
- 8.
To serve, divide the spaghetti among four plates and top with the tomato sauce and several of the meatballs.
