Lentil 'Meatballs' in Tomato Sauce with Linguine | Veganuary

Ingredients

• For the Meatballs:
• 1x 400g tin
• Green or Brown Lentils, drained and rinsed 100g
• Dried Soya Mince, soaked in 300ml hot water
• 1 tbsp Bouillon Powder
• 1 tbsp Oil
• 2 tbsp Ground Flax Seeds, mixed with 5 tbsp water
• 1 tbsp Ketchup or Tomato Paste
• 1 tbsp Mushroom Ketchup
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tbsp Gram Flour
• 2 tbsp Fresh Parsley
• 1 tsp Dried Italian Herbs
• Sea Salt and Black Pepper, to taste
• For the Tomato Sauce:
• 2x 400g tin
• Chopped Tomatoes 1x 500ml Carton Passata
• 1 Onion, peeled and finely chopped
• 4 Cloves Garlic, peeled and finely chopped
• 1 tbsp Balsamic Vinegar
• 1 tbsp Sugar (any)
• 2 tsp Dried Italian Herbs
• Olive Oil
• Red Wine
• For the Pasta:
• 360g (3 1/2 cups) Linguine (for 4 people)
• To Serve:
• Garlic Bread