Vegan Mushroom and Lentil Meatballs with Spaghetti

Servings: 4 | 0 minutes | 600 kcal

While the origins of the meatball can be traced back to the Middle East in the 9th century, the addition of lentils and mushrooms is a modern vegan twist. Lentils have been a staple in diets for thousands of years, and mushrooms have long been used in plant-based cooking for their meaty texture and umami flavor.

I was inspired to create this recipe after a visit to a vegan restaurant in San Francisco. They served a similar dish that was so delicious, I was determined to recreate it at home. After numerous rounds of testing and modifying, I finally perfected this Vegan Mushroom and Lentil Meatballs recipe, and it' been a hit ever since!

Ingredients

1 cups dried lentils
2 pieces portobello mushrooms
1 pieces onion
2 pieces garlic cloves
2 teaspoons olive oil
400 grams spaghetti
2 cups tomato sauce
to taste salt and pepper

Instructions

Cook the lentils according to the package instructions, then set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant.
Add the chopped mushrooms to the pan and continue to sauté until they are fully cooked.
In a food processor, combine the cooked lentils, sautéed vegetables, and some salt and pepper. Blend until the mixture has a ground meat-like consistency.
Form the mixture into meatball-sized balls and place them on a baking sheet. Bake at 375 degrees for 15-20 minutes, or until they are browned and firm.
While the 'meatballs' are baking, cook the spaghetti according to the package instructions.
Heat the tomato sauce in a large pan over medium heat.
When the 'meatballs' are done, add them to the tomato sauce and let them simmer for a few minutes.
Serve the spaghetti with the 'meatballs' and sauce on top. Enjoy!