Vegan Spaghetti and Meatballs

This Vegan Spaghetti and Meatballs dish is a hearty and satisfying twist on a classic favorite. Packed with flavor and nutrients, it's perfect for a comforting meal any night of the week.

Ingredients

• Spaghetti - 200 grams
• Lentils (cooked) - 200 grams
• Bread crumbs (whole wheat) - 50 grams
• Chickpea flour - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (finely chopped) - 1 small
• Italian seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Marinara sauce - 400 grams
• Fresh basil (chopped) - for garnish

Steps

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a mixing bowl, combine the cooked lentils, bread crumbs, chickpea flour, minced garlic, chopped onion, Italian seasoning, salt, and pepper. Mix well until combined.
3. Form the mixture into small balls, about the size of a golf ball.
4. Heat olive oil in a skillet over medium heat. Add the lentil meatballs and cook until browned on all sides, about 8-10 minutes.
5. In a separate saucepan, heat the marinara sauce over low heat until warmed through.
6. Once the meatballs are cooked, add them to the marinara sauce and let them simmer for 5 minutes.
7. Serve the spaghetti topped with the marinara sauce and meatballs. Garnish with fresh basil.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 68 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from lentils and chickpea flour.
• High in fiber, promoting digestive health.

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