Vegan Spaghetti with Lentil Balls Recipe

Vegan Spaghetti

Lentil balls are packed full of nutrition and used in place of ground beef in this recipe for tasty vegan spaghetti recipe and meatballs! Although the lentil spaghetti need little preparation, they can be frozen for up to one month. Just bake, seal, and have a satisfying plant-based dinner with lentil pasta recipe whenever you feel like it.

INGREDIENTS

1 cup dry brown lentils, rinsed and drained

1 8-oz container of trimmed and diced button or cremini mushrooms
1 sliced onion, one cup
3 tiny, minced garlic cloves
1/4 cup of all-purpose flour
3 tablespoons of soy sauce or reduced-sodium tamari
2 teaspoons of tomato paste without salt
One spoonful of nutritious yeast
1 tsp crushed dried oregano
1 tsp powdered onion
To taste, add sea salt and freshly ground black pepper.
One pound of grainy, dried spaghetti
6 cups of oil-free marinara sauce was bought.
2 tablespoons fresh basil, chopped (or any variation that omits “freshly”)

Comparison Table

Feature	Vegan Spaghetti with Lentil Balls	Vegan Stuffed Bell Peppers
Preparation	20 minutes	25 minutes
Ingredients	Spaghetti, lentils, tomato sauce	Bell peppers, quinoa, black beans
Cuisine	Italian	Mediterranean
Calories per Serving	450 kcal	380 kcal

INSTRUCTIONS

Now let’s get cooking! Making the delicious bolognese with lentils filling for our lentil balls will be our first task. Pour one cup of water into a big pot and add the lentil meatballs. Once you’ve brought everything to a boil, lower the heat, place a lid on the pot, and simmer the lentils and pasta for around fifteen minutes, or until they become quite soft.

This is the delicious part that’s left over after some chopped and cooked garlic, onions, and mushrooms in a saucepan.  Check to see if any liquid remains. If so, simmer the liquid over low heat with a cover on until it evaporates completely. Remember to stir from time to time to prevent any turkish lentil meatballs pasta balls pieces from burning.

This is the time to introduce some magic. Of course, salt and pepper are among the next seven elements we’ll talk about. Mix all ingredients together and stir to create a lovely concoction. Simmer it for around 10 minutes on low heat, uncovered.

When it has completely evaporated, there should be no liquid remaining in the pan. Be a hero and give the lentil pasta an occasional stir, taking care not to scorch those priceless lentils. The mixture should then be moved to a shallow pan and given time to cool completely.

Each lentil pasta ball should be placed on the prepared baking sheet. Keep doing this until you have about twenty lentil balls, or a little army of lentil meatballs! They should be crisp and softly browned after 50 minutes in the oven.

Prepare your pasta according to the package’s instructions while the lentil meatballs bake like little champs. Heat a skillet with your favorite marinara sauce. Drain the lentil pasta and add it back to the pan with the warm marinara sauce after it has finished cooking. Everything should be thoroughly coated in the excellent sauce after stirring everything together.

Now let us plate this nicely! Spoon the remaining marinara sauce over the lentil pasta balls and place them on top of the pasta. The perfect finishing touch is provided by one last flourish of fresh basil. Enjoy this with cookie and kate lentil soup the work that you’ve done!

Nutrition Chart:

Nutrition Information (per serving):

Calories: Approximately 450 kcal

Protein: 20 g

Carbohydrates: 80 g

Dietary Fiber: 12 g

Fat: 4 g

Sodium: 600 mg (may vary based on marinara sauce used)