I do love a good plate of spaghetti and meatballs and this plant based version is delicious. It delivers all the flavour but leaves out the saturated fat and the lentil adds a ton of fibre . Legumes help to sweep our arteries . Pretty important as you don’t want blocked arteries right?
There are so many different pastas out there that it’s hard to choose . This time I used wholemeal spaghetti as that’s what I had in my pantry but you decide what you like . My advice is if plant based eating is new to your family maybe just stick with what they are used too. Too many changes can create much resistance .
My pasta sauce was pretty basic , tin of chopped toms , some onions , garlic, smoky paprika , sea salt to taste and a little coconut sugar . Then a little plant based milk to cut through the acid of the tomato’s and make it a little creamy . You could easily sneak in a ton of veg grated and chopped too!
Lentil Meat Balls
1 C dry lentils ( rinsed, cooked in 4 C of water and 1 tsp salt for 15 mins in my Instapot 30 mins on the stove ). You need these to be dry and not soggy.
(Alternatively x2 well drained cans )
1 tsp Smoky Paprika
1 tsp Italian Herbs
1 tsp Sea Salt
1 C of walnuts ( rough chop)
3 tbsp Ground Flaxseed
3 tbsp Nutritional Yeast
1 tbsp Soy Sauce
Grind of Pepper
1/3 C Oat Flour
Just mix in a large bowl . Taste your mix and adjust seasonings to suit . Roll into balls and place on a lightly oiled baking tray . Bake in the oven @ 200deg for 30 mins until crispy on the outside . Best to turn half way through cooking time . Serve with big leafy green salad .
Blessings
Cath