A couple of months ago I decided to start making vegan burger patties and last week I decided to make vegan meatballs. This time with lentils. It was so easy, such basic ingredients and very affordable as well! Today I want to share with you the recipe and obviously, since it’s saturday, the video recipe! Here my vegan spaghetti and meatballs video recipe.
La recette est en français tout en bas du post
Ingredients
As I said, the ingredients for this recipe are very simple, super pantry friendly.
- Lentils
- Carrots & garlic
- Homemade tomato sauce (or store-bought)
- Homemade veggie broth (or store-bought)
- Spices: thym, parsley and oregano
- Breadcrumbs
- Spaghetti
Alternatives to this vegan spaghetti and meatballs?
I know some people might not like certain ingredients, so here I propose some alternatives to this dish just in case !
If you want to switch something on the “spaghetti and meatballs” recipe :
- Lentils: Kidney beans would work great, in fact, you can follow my burger patty recipe and just instead of shapping them like burgers, follow my instructions to do the meatballs. Chickpeas would be great, but they would ressemble more like falafel.
- Carrots: I always add carrots because they give some extra “natural sweetness” and also some moisture. If you don’t like carrots, you can switch and add some pumpkin (if it’s the season), and if not, go totally opposite and add some zuchinni (just careful, there will be more liquid) or tomatoes!
- Spices: I went for these spices because I felt like it but you can add some chili powder if you want a bit of a kick, or even make curry meatballs!
- Tomato sauce: You could switch it for any sauce, if you want a creamy sauce go ahead. Pesto sauce? be my guest, that sounds amazing.
You made the vegan meatballs but don’t want spaghetti?
Well, you could :
- Make some pita bread with lettuce, tomatoes, homemade yogurt sauce and put the meatballs inside.
- You could bake the meatballs with some tomato sauce and cheese and enjoy it as a bake.
- You could also make subs!
The possibilities are endless. We went with spaghetti because we love pasta and it was the easiest for us at that moment.
Easy Vegan Spaghetti and meatballs
Servings: 20 meatballs
Ingredients
- 1.5 cups lentils
- 2 carrots
- 3 garlic cloves
- 1 tbsp thym
- 1 tbsp parsley
- 1 tbsp oregano
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 3-5 cups veggie broth
- 1 cup tomato sauce
- Olive oil and butter
- Pasta 1 serving per person
Instructions
Cooking the meatballs
- Melt the butter in a pot and add the garlic. Cook for 5 minutes
- Add the carrots and cook for 5 more minutes.
- Add the lentils & spices and cook for 5 minutes
- Add the veggie broth and simmer for 25 minutes or until your mix is well cooked and barely any liquid left.
Shaping the meatballs
- Cool down the meatball mix. Once it's colder, and with the help of a masher, mash the mixture
- Add the breadcrumbs and mix well. Use your hands to properly mix the meatballs.
- Now, take around 1 tbsp of mix to make 1 meatball. Shape with your hands, doing circles to properly form the round meatballs. Repeat the process till you have finished the mix.
- Coat the meatballs with a bit of flour.
Cooking the spaghetti and meatballs
- In a pan, add a bit of olive oil. When hot, add the amount of meatballs you want to cook. We went with 5 each (so a total of 10). The rest we stored in the fridge for another time.
- Cook the meatballs for 5-10 minutes.
- Add the tomato sauce and mix well. My tomato sauce was quite thick so I added a bit more veggie broth.
- Cook for 10 minutes.
- Serve with the pasta that you've cooked following the package instructions. Top the past with the meatballs and add a bit extra tomato sauce. Enjoy !
Recette en français – Spaghetti et boulettes vegan
Ingrédients
- 350 g lentilles
- 2 carottes
- 3 gousses d’ail
- 1 cuillère à soupe de thyme, persil et origan
- 45 g chapelure
- 50 g farine
- 750 ml – 1.2 l de bouillon végétal
- 250 ml sauce tomate
- Huile d’olive et du beurre
- Pâtes: 1 portion par person
Étapes
Cuisiner les boulettes
- Fondre le beurre dans une casserole. Ajouter l’ail et cuire pendant 5 minutes.
- Ajouter les carottes et cuire pendant 5 minutes.
- Puis ajouter les lentilles et les épices et cuire pendant 5 minutes de plus.
- On ajoute le bouillon végétal et on mijote pendant 25 minutes ou jusqu’à les lentilles sont bien cuites et il n’y a presque pas de liquide.
Faire les boulettes
- Refroidir la base de nos boulettes. Quand c’est plus froid, presser le mélange avec un presse-purée. Ajouter la chapelure et bien mélanger.
- Avec vos mains, mélanger bien toute la base des boulettes. NouCool down the meatball mix. Once it’s colder, and with the help of a masher, mash the mixture
- Maintenant, nous allons prendre approximativement 1 cuillère à soupe de “mélange” et nous allons faire la forme des boulettes avec nos mains. Répéter jusqu’à avoir fini le mélange.
- Couvrir les boulettes avec un peu de farine.
Cuisiner le “spaghetti avec boulettes”
- Dans une poêle, ajouter un peu d’huile d’olive. Quand il est chaud, ajouter les boulettes. Nous en avons cuisiné 10 (5 pour chacun). Le reste nous avons mis dans un tupperware dans le frigo.
- Cuire les boulettes pendant 5-10 minutes.
- Ajouter la sauce tomate et bien mélanger. Ma sauce tomate était assez épaisse donc j’ai rajouté un peu plus de bouillon.
- Cuire pendant 10 minutes.
- Servir avec les pâtes (spaghetti), que vous avez cuit selon les instructions de la boîte. Mettre les boulettes au-dessus des pâtes et ajouter un peu plus de sauce tomate.
- Bon appétit!
Liked this recipe? Pin it!
Leave a Reply