#plantbasedspaghetti

A vegan twist on the classic spaghetti and meatballs dish, using lentils and flavorful herbs for a delicious plant-based alternative.

Ingredients: 300g spaghetti. 1 cup cooked lentils. 1 cup breadcrumbs. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed. 4 tablespoons water. 2 tablespoons nutritional yeast. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti. Remove the water and set it aside. Warm the oven up to 190C 375F. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes. This will make a flax "egg." Put cooked lentils, breadcrumbs, onion, garlic, nutritional yeast, oregano, basil, salt, pepper, and the ready flax "egg" in a large bowl. Mix everything together well. Press the dough into little balls and set them on a baking sheet that has been lined with paper. The no-meatballs should be baked in a hot oven for 20 to 25 minutes, or until they are firm and slightly browned. While the sauce is still warm, heat it in a saucepan over medium-low heat. Place the cooked spaghetti with marinara sauce on top, and then serve the baked meatballs on the side. Before serving, sprinkle with fresh parsley. Have fun with your meatless spaghetti and meatballs!

Prep Time: 15 minutes

Cook Time: 25 minutes