Vegan Spaghetti Meatballs🍝

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Vegan Spaghetti Meatballs🍝
A traditional dish turned vegan.
Follow @plantiful.palate for more recipes🗒️

Recipe:

Ingredients:
- 400g spaghetti
- For the 'meatballs':
- 200g cooked lentils
- 100g breadcrumbs (use gluten-free if needed)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for frying
- For the sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Sesame seeds, for sprinkling

Method:
1. Prepare the spaghetti as per the package instructions until al dente. Drain and set aside.
2. For the 'meatballs', mash the lentils in a bowl until mostly smooth. Mix in breadcrumbs, nutritional yeast, garlic powder, onion powder, basil, oregano, and seasoning. Form into balls.
3. Heat a pan with olive oil over medium heat. Add the 'meatballs' and fry until golden on all sides. Remove and set aside.
4. In the same pan, add more oil if needed and sauté onion and garlic until soft. Stir in the tomatoes, purée, herbs, and seasoning. Simmer for 15 minutes.
5. Add the 'meatballs' to the sauce and cook for an additional 10 minutes.
6. Serve the pasta with the 'meatballs' and sauce, garnished with parsley and sesame seeds.

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