Vegan Spaghetti Marinara with Lentil Balls Recipe
This vegan version of a traditional meatball recipe is made with lentils and mushroom. Try it with any marinara sauce for a healthy yet satisfying dish tonight!
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Cooking tools:
- Saucepan
- Baking pan
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Pot
- Colander
Ingredients
- 1 cup dry brown lentils, rinsed and drained
- 1 8-oz. package button or cremini mushrooms, trimmed and chopped
- 1 onion, chopped (1 cup)
- 3 small cloves garlic, minced
- ¼ cup whole wheat flour
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano, crushed
- 1 teaspoon onion powder
- Sea salt
- freshly ground black pepper
- 1 lb. dry whole grain spaghetti
- 6 cups purchased oil-free marinara sauce
- 2 Tbsp. chopped fresh basil
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