Vegan Spaghetti Marinara with Lentil Balls
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
- to tasteSea salt and freshly ground black pepper
- 1 lb. dry whole grain spaghetti
- 6 cups purchased oil-free marinara sauce
- 2 Tbsp. chopped fresh basil
Directions
- 1
In a large saucepan combine lentils and 1 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Add mushrooms, onion, and garlic. Cover and cook about 15 minutes more or until lentils are tender. Uncover and cook until any remaining liquid has evaporated.
- 2
Stir in the next seven ingredients (through salt and pepper). Cook, uncovered, over low about 10 minutes or until liquid is absorbed and pan is very dry, stirring occasionally. (Watch carefully so lentils do not scorch.) Spread mixture in a shallow baking pan; cool completely.
- 3
Preheat oven to 300°F. Line a 15×10-inch baking pan with parchment paper. Scoop out 2 Tbsp. lentil mixture, shape into a ball, and place in prepared pan. Repeat to make about 20 lentil balls. Bake 50 minutes or until lightly browned and crisp.
- 4
Meanwhile, cook spaghetti according to package directions. In a saucepan heat marinara sauce. Drain spaghetti, return to pot, and toss with 3 cups of the warm marinara sauce.
- 5
To serve, top spaghetti with lentil balls and top with the remaining sauce. Sprinkle with basil.
They also freeze beautifully for up to a month: After baking, freeze them in an airtight container. Reheat in a 350°F oven 20 to 30 minutes.
Vegan Spaghetti Marinara with Lentil Balls
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Ratings & Reviews
Based on 33 ratings
Rating Breakdown
About this Recipe
Craving a hearty, comforting plate of spaghetti marinara that's entirely plant-based and incredibly satisfying? This Vegan Spaghetti Marinara with Lentil Balls delivers a healthy twist on a beloved classic, proving that vegan meals can be just as robust and flavorful as their traditional counterparts. You'll love how easy it is to bring this plant-powered comfort food to your table tonight.
The star of this dish is undoubtedly the clever lentil and mushroom combination, crafting savory "meatballs" that are rich in umami and surprisingly meaty in texture. These plant-based lentil balls provide all the satisfying chew you crave without any meat, making them a perfect healthy yet satisfying alternative to traditional recipes. It's a fantastic way to enjoy a substantial, wholesome meal.
What to expect from this dish is a truly fulfilling experience. You'll enjoy tender whole grain spaghetti generously coated in a vibrant, purchased oil-free marinara sauce. Each bite is complemented by the hearty lentil balls, which offer a delightful earthy depth from the mushrooms and lentils, seasoned perfectly with minced garlic, dried oregano, and onion powder. The nutritional yeast contributes a subtle, savory, almost cheese-like note, enhancing the overall richness. It's a robust and flavorful meal that will leave you feeling nourished and content.
Customization & Variations
While brown lentils are specified, feel free to experiment with other firm lentils like green lentils if you prefer. You can also vary the type of purchased oil-free marinara sauce to suit your taste, perhaps opting for a spicy arrabbiata or a sweet basil variety. For the spaghetti, any whole grain pasta shape will work beautifully. If you don't have tamari, the recipe suggests reduced-sodium soy sauce as a seamless substitution, providing that essential savory depth.
This satisfying dish is perfect for a cozy weeknight dinner or a casual gathering with friends, offering a wholesome meal that caters to diverse dietary preferences. Garnish generously with fresh basil for a burst of color and herbaceous aroma right before serving.