Vegan Keftedes

Vegan Keftedes is a delightful twist on traditional Greek keftedes, featuring lentils and herbs rolled into savory balls served over a bed of pasta. This dish brings a burst of Mediterranean flavors to your dinner table, making it both satisfying and nutritious.

Ingredients

• Brown lentils - 100 grams
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Dried oregano - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Flour (whole wheat or all-purpose) - 30 grams
• Olive oil - 1 tablespoon (for frying)
• Spaghetti (or any pasta of choice) - 150 grams
• Tomato sauce - 200 grams
• Lemon juice - 1 tablespoon
• Nutritional yeast - 2 tablespoons (optional)

Steps

1. Rinse the brown lentils under cold water and cook them in a pot with 300 ml of water for about 20 minutes, or until tender. Drain and let cool slightly.
2. In a large mixing bowl, combine the cooked lentils, minced garlic, chopped onion, parsley, oregano, cumin, salt, black pepper, and flour. Mix until well combined and form into small balls (about the size of a golf ball).
3. Heat olive oil in a frying pan over medium heat. Add the lentil balls and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
4. Meanwhile, cook the spaghetti according to the package instructions. Drain and set aside.
5. In the same pot used for the lentils, add the tomato sauce and bring to a simmer. Stir in lemon juice and nutritional yeast if using.
6. Serve the spaghetti topped with the lentil keftedes and drizzled with the tomato sauce.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 65 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils to support muscle health.
• Rich in fiber, promoting digestive health and aiding in weight management.

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