Vegan Spaghetti and Lentil Meatballs
Ingredients
- 3/4 C green lentils
- 4 cloves garlic
- 1/2 yellow onion
- 8 oz mushrooms
- 1 flax egg (1 TBSP ground flax seed + 3 TBSP warm water - let sit for 10 minutes)
- 1 TBSP Italian seasoning
- 1 TBSP tomato paste
- 1 TBSP coconut aminos
- 1 TBSP balsamic vinegar
- 1/2 C fresh parsley
- 1/2 tsp salt and pepper
- 1/2 tsp crushed red pepper
- 3 TBSP nutritional yeast
- 1/4 - 1/3 C coconut flour
To serve
- pasta of choice
- red sauce
- roasted tomatoes (optional)
- arugula
- fresh basil
Preparation
Add lentils to a small saucepan with 3 C water and bring to a boil. Boil uncovered for 15 minutes. Drain and rinse with cool water.
Sauté garlic, onion, and mushrooms until golden.
Add all ingredients including lentils and sautéed veggies to a food processor. Start with 1/4 C coconut flour. Pulse 8-10 times to combine. DO NOT puree. The mixture should still be fairly chunky with some lentils still intact. If you puree too much you will end up with a mushy wet mess.
Add a little more coconut flour if needed and use a fork to mix. Mixture should be sticky but not wet.
Roll into balls and brown in a cast iron skillet over low heat for 3 minutes per side. Optional: Transfer to a baking sheet and place in a 350 degree oven for 10 minutes for the PERFECT texture.
Serve with pasta, red sauce, fresh arugula, and basil.
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