The Best Vegan Lentil Meatballs

Name: The Best Vegan Lentil Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 cups cooked lentils (don’t use red lentils); 2 tablespoons ground flax seeds, mixed with 1/3 cup water; 1/4 cup nutritional yeast; 1/2 teaspoon fennel seed; 2 tablespoons fresh parsley, finely chopped; 1 pinch , dried or 1 pinch fresh thyme; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon crushed red pepper flakes; 1/2-2/3 cup breadcrumbs; 1 zucchini or 1 yellow squash, thinly sliced in rounds; 2 cups Brussels sprouts, thinly sliced; 2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil; sea salt and black pepper for seasoning; box spaghetti; 2 cups of bertolli tomato & basil pasta sauce or 2 cups your favorite tomato sauce; 1/4 cup fresh basil leaf; 1 cup walnuts; 1/4 cup nutritional yeast; 1 teaspoon mellow miso; 1/2 teaspoon salt

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Recipe by Sweet Potato Soul

Vegan lentil meatballs?? Yes! So much of the way we eat comes down to traditions and habits. I love traditions, especially when it comes to food. But I get true inspiration from mixing the old and the new, the typical and the unexpected. There is so much excitement and creativity in putting a twist on something familiar.

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

cups cooked lentils (don’t use red lentils)
2

tablespoons ground flax seeds, mixed with 1/3 cup water
¹⁄₄

cup nutritional yeast
¹⁄₂

teaspoon fennel seed
2

tablespoons fresh parsley, finely chopped
1

pinch , dried or 1 pinch fresh thyme
1

teaspoon sea salt
1

teaspoon black pepper
1

teaspoon crushed red pepper flakes
¹⁄₂ - ²⁄₃

cup breadcrumbs
Spaghetti Sauce
1

zucchini or 1 yellow squash, thinly sliced in rounds
2

cups Brussels sprouts, thinly sliced
2

tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil
sea salt and black pepper for seasoning
box spaghetti
2

cups of bertolli tomato & basil pasta sauce or 2 cups your favorite tomato sauce
¹⁄₄

cup fresh basil leaf
Walnut Parmesan
1

cup walnuts
¹⁄₄

cup nutritional yeast
1

teaspoon mellow miso
¹⁄₂

teaspoon salt

DIRECTIONS

Lentil Meatballs:
Preheat the oven to 350° and line two baking sheets with parchment paper.
Combine the ingredients in a food processor, and pulse to combine. The lentils should retain some texture, and hold together when formed into a ball. If it is too wet, add a little more breadcrumbs.
Form the lentil mixture into balls. Each should be about 2 tablespoons. Place them onto one baking sheet and bake for 20-30 minutes, until they are slightly browned on the outside and tender inside.
Tomato Sauce:
Toss the zucchini and brussels sprouts with 1 tablespoon of oil, then spread them evenly onto the other lined baking sheet. Sprinkle them with a little salt and pepper, then roast for 30 minutes, until tender.
Transfer the roasted veggies to a medium sized saucepan, and add the tomato sauce. Bring to a simmer, and cook on low heat until you are ready to toss the spaghetti.
Walnut Parmesan:
Place the ingredients into a food processor and pulse until a chunky crumble is remaining.
Transfer to a serving bowl to serve over the spaghetti.
Prepare the Spaghetti:
Bring about 6 cups of salted water to a boil.
Add your pasta and cook 8-10 minutes, until your desired thickness is reached.
Toss the cooked spaghetti with the roasted vegetable tomato sauce.
Place the spaghetti on plates, and top with the lentil meatballs and walnut parmesan. If you’d prefer the lentil meatballs to be coated in spaghetti sauce toss them in the sauce before adding the spaghetti to it.
Drain and toss with 2 tablespoons of oil. Set is aside until the lentil meatballs, sauce, and walnut parmesan are done, and you are ready to plate the meal.