Spaghetti and meatballs was a family favourite, and so here I've re-created it veggie style! Packed with veggie nutrients and plant based protein, this really hits the spot for a midweek night in.
1 white onion
2 cloves garlic
2 tins plum tomatoes
1 tbsp veg bouillion
1 tsp maple syrup
200g raw puy lentils, or 500g cooked
Handful fresh parsley stalks, finely chopped
Tbsp chopped fresh rosemary
Tbsp chopped fresh thyme
1 tbsp self raising flour
2 tsp vegetable seasoning (Either liquid vegetable seasoning or veg bouillion)
2 tsp mushroom powder/chopped dried mushrooms (optional)
Spaghetti (approx 320g dried)
300g butternut squash (spiralized or grated) Fresh basil
Preheat the oven to 200 degrees Celcius.
Cook the lentils as per instructions on the pack, and drain once done.
Finely dice the onion and soften in a pan with a little oil for 5-10 minutes. Tip half into a large bowl, and leave the other half in the pan. In the pan you will continue to make the tomato sauce, and the you'll make the lentil mix in the bowl.
To the pan, add the garlic, finely chopped. Cook for a few minutes. Add in the tomatoes, bouillon and maple syrup and use a potato masher to break down the tomatoes. Season with salt and pepper. Leave to simmer on a low heat for at least 30 minutes, adding a little water if needed.
For the lentil balls, blend 1/4 of the cooked lentils, then add to the bowl with soften onion with the whole lentils. Add in the herbs, flour, veg seasoning, mushroom seasoning, and a season of salt and pepper. Mix to combine.
Using clean hands, shape the mix into small balls and place on a lined baking tray. You should make around 12-16 balls. Bake in the oven for 30 minutes.
When the balls have about 10 minutes left, cook the pasta, and drain. Add the pasta back into the pan with the squash and a little olive oil, and cook on a low heat for a few minutes to cook the squash.
Serve with the lentil balls and tomato sauce on top, and a garnish of fresh basil.