Vegan Spaghetti and Lentil Meatballs
Ingredients
- 8 oz spaghetti
- 1 cup bread crumbs
- 1 cup cooked lentils
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flaxseed meal
- 6 tbsp water
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 cups marinara sauce
Preparation
Prepare the flax egg by mixing flaxseed meal and water, then let it sit for about 5 minutes to thicken.
In a bowl, combine cooked lentils, bread crumbs, chopped onion, minced garlic, nutritional yeast, parsley, thyme, oregano, smoked paprika, salt, and pepper with the flax egg mixture.
Form the mixture into small balls and cook them by baking in a preheated oven at 375°F for 20-25 minutes or frying in a skillet until browned and cooked through.
Cook the spaghetti according to package instructions until al dente, then drain.
Heat the marinara sauce in a saucepan over medium heat until warmed through.
Serve the cooked spaghetti topped with the lentil meatballs and marinara sauce.
