There’s something wonderfully comforting about a hearty plate of spaghetti, even more so when it’s made with care and creativity. Today, I’m excited to share a recipe that brings both comfort and innovation to your dinner table: Vegan ‘Meatballs’ with Spaghetti. These delightful meatballs, made from lentils and mushrooms, offer a delicious, wholesome twist on a classic dish. Gather your loved ones, imagine a cozy Italian dinner setting, and let the aroma of fresh basil and marinara sauce fill your home. This is more than just a meal; it’s an experience that fosters togetherness and leaves everyone eager for seconds.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 12 ounces spaghetti
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
- Vegan parmesan, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ground flaxseed and water to make a flax egg. Let it sit for 5 minutes.
- In a large mixing bowl, mash the cooked lentils until mostly smooth. Add the chopped mushrooms, breadcrumbs, onion, garlic, flax egg, oregano, basil, salt, and black pepper.
- Mix until well combined. If the mixture is too wet, add more breadcrumbs until it reaches a consistency that holds together.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
- Brush each meatball lightly with olive oil and bake for 25-30 minutes, turning once halfway through. They should be golden brown and firm.
- While the meatballs are baking, cook the spaghetti according to package instructions until al dente. Drain well.
- Heat the marinara sauce in a large saucepan over medium heat. Once the meatballs are done, gently add them to the sauce to coat.
- Serve the meatballs over the spaghetti. Garnish with fresh basil leaves and a sprinkle of vegan parmesan.
Helpful Tips
- If you’re new to vegan cooking, ensure the lentils are cooked until tender but not mushy, as this helps in binding the meatballs better.
- To save time, you can use pre-cooked lentils available in cans. Just rinse and drain them well.
- Feel free to get creative with the herbs. Fresh parsley or thyme can add a delightful twist.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Pairings
- A side of garlic bread perfectly complements this dish.
- For drinks, a glass of red grape juice or a light sparkling water with a twist of lemon works wonderfully.
- A fresh green salad with a tangy vinaigrette balances the meal beautifully.
At Zynahz, our mission is to bring joy and creativity into your kitchen, and this Vegan ‘Meatballs’ with Spaghetti recipe is a testament to that. We encourage you to try it out and share your culinary success stories with us. Spread the love by sharing this recipe with friends and family. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter to get the latest updates and mouth-watering inspirations. Happy cooking!
