11 | May | 2011 | Live. Learn. Love. Eat.

OK, I must say that these recipes just keep on getting better and better! Dare I even say they are amazing and I am proud of me. I have been putting so much effort into my recipes these days and they are turning out beautifully. Even the photography is getting more beautiful as I experiment with different lighting and angles. This picture looks so good because this recipe is so good. Like, really, really, really good. But don’t just take my word for it, try it out for yourself! 🙂

Spaghetti and Lentil Balls with Homemade Italian Onion and Garlic Tomato Sauce

A vegan version of a family favorite, spaghetti and meat balls. This dish is sure to wow vegans and non-vegans alike. The homemade sauce adds a little special something. A meal your family is sure love.

Serves 6

375 grams whole wheat spaghetti pasta
1 recipe Homemade Italian Onion and Garlic Tomato Sauce (recipe below)
Lentil Balls, as many as you like! (recipe below)

Lentil Balls

These lentil balls are to die for. The flavors of the onion, garlic, vegetable broth and spices come together perfectly to create the perfect lentil ball. I wouldn’t say these are like meat balls because they are even better! The addition of nutritional yeast adds a slight cheesy taste that is a perfect compliment to the tomato sauce.

Makes 24 lentil balls

Ingredients

2 1/2 cups vegetable broth
1 cup dry red lentils
2 tablespoons sunflower oil
1 small yellow onion, minced
2 cloves of garlic, crushed
1 flax egg (2 tablespoons ground flax + 3 tablespoons warm water)
1 1/2 cups whole wheat bread crumbs
1/2 cup nutritional yeast
1 1/2 teaspoons parsley
1 1/2 teaspoons oregano
1 teaspoon dried sage leaves
1/2 teaspoon salt
pinch of black ground pepper

Directions

Place the vegetable broth in a medium saucepan and bring to a boil. Add the red lentils, stir, reduce heat to low, cover and simmer for 25-30 minutes until the vegetable stock has absorbed. Uncover and stir the lentils a few times throughout the cooking time so that they do not stick to the pot and so that they cook evenly.

Meanwhile, heat a small skillet on medium heat and add the sunflower oil. Add the minced onion and crushed garlic and saute for 8-10 minutes, until soft. Remove from heat and set aside.

Once the lentils have finished cooking and are soft, place them in a large mixing bowl along with the sauteed onion and garlic. Allow to cool, 5 -10 minutes and then stir in the flax egg. Next stir in the bread crumbs, nutritional yeast, parsley, oregano, sage, sea salt and pepper. Stir until everything is well combined. Place in the fridge to set for 15-20 minutes.

Preheat the oven to 350ºF and line two baking sheets with parchment paper. Roll the lentil mixture into golf ball-size balls and place on the baking sheet.

Before baking the lentil balls, bring a large pot of water to boil and cook the spaghetti as directed on the package to desired tenderness.

Bake the lentil balls while the spaghetti is cooking, for 15–20 minutes, turning the balls once throughout the cooking time. Remove from the oven and serve with Homemade Italian Onion and Garlic Tomato Sauce.

Homemade Italian Onion and Garlic Tomato Sauce

Once you make this sauce, you will never go back to canned or jarred pasta sauce again. This recipe is super easy to make and can be ready in just minutes. Everything is better homemade!

Makes approximately 5 cups of pasta sauce

Ingredients

3 tablespoons sunflower oil
1 medium yellow onion, diced
3 cloves of garlic, passed through a garlic press or minced
1/4 cup water
1 (796 ml) can diced tomatoes
1 (156 ml) can tomato paste
2 tablespoons pure maple syrup
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon each dried, thyme, sage and marjoram
pinch of sea salt and pepper

Directions

Heat the sunflower oil in a medium saucepan on medium heat. Add the diced onion and pressed garlic and saute a few minutes, until fragrant. Add the 1/4 cup of water and continue to stir and cook, until the onions are soft and translucent. Stir in the diced tomatoes, tomato paste and maple syrup. Add the dried basil, oregano, thyme, sage, marjoram, sea salt and pepper. Reduce heat to low and simmer the sauce 5-10 minutes more.