Description

A plant-based twist on the classic spaghetti and meatballs, featuring vegan meatballs made from lentils and oats. Served with your favorite marinara sauce over spaghetti, it’s a hearty, comforting dish perfect for any occasion.

Ingredients

For the Vegan Meatballs:

1 cup cooked lentils (green or brown)
1/2 cup rolled oats
1/4 cup breadcrumbs (use gluten-free if needed)
2 tablespoons ground flaxseed (mixed with 6 tablespoons water to form a flax egg)
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil (for frying)

For the Spaghetti:

12 oz spaghetti (use gluten-free if needed)

For the Marinara Sauce:

1 jar (24 oz) marinara sauce (store-bought or homemade)

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Instructions

Prepare the Vegan Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked lentils, rolled oats, breadcrumbs, nutritional yeast, oregano, garlic powder, onion powder, salt, and pepper.
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to form a gel-like consistency.
- Add the flax egg to the lentil mixture and mix everything until well combined. If the mixture is too wet, add more breadcrumbs until it holds together.
- Form the mixture into 16-18 meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Fry the meatballs for 2-3 minutes on each side until golden brown. You may need to do this in batches.
- Transfer the fried meatballs to a baking sheet and bake in the preheated oven for 10-15 minutes to firm them up.
Cook the Spaghetti:
- While the meatballs bake, cook the spaghetti according to package instructions. Drain and set aside.
Heat the Marinara Sauce:
- In a saucepan, heat the marinara sauce over medium heat until warmed through.
Assemble:
- Serve the cooked spaghetti topped with the warm marinara sauce and vegan meatballs. Garnish with fresh basil or parsley, if desired.

Notes

For a richer flavor, add some Italian seasoning or a pinch of red pepper flakes to the marinara sauce.
You can make the vegan meatballs ahead of time and freeze them for later use.
For an extra touch, sprinkle vegan Parmesan on top of the finished dish.