BDL Vegan Spaghetti & Meatballs Recipe

Calling all vegans and veggies, our latest recipe book is completely dedicated to you – it contains over 30 plant based recipes!

Seen as we’re a generous bunch we though we’d share one of those recipes with the world, so here you go…

Vegan Spaghetti & Meatballs

Ingredients (4 servings)

1 packet Red Lentil Spaghetti
Marinara sauce
(For the meatballs:)
1 can (400g) kidney beans, drained and rinsed
6 tbsp gluten-free quick oats
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp oregano
1 tbsp chili powder
1 tbsp soy sauce or tamari
2 tbsp mustard
3 tbsp marinara sauce (or tomato sauce)

Instructions

Preheat oven to 180oC/350°F/Gas 4. Line baking tray with baking paper (or spray with nonstick cooking spray), and set aside.


Add kidney beans to large bowl and mash until no whole-bean pieces remain. Add all remaining meatball ingredients, and stir to combine.


Scoop out about 1 tbsp of the mixture, and use your hands to form meatball shapes (kind of like flattened balls). Place on the baking sheet and bake for 20 to 22 minutes, until outside is slightly crispy.


While meatballs are baking, prepare pasta according to packet instructions.
When pasta has 5 minutes left, place marinara sauce in small saucepan, and warm on medium heat, stirring occasionally to prevent sticking.

When pasta is finished, strain pasta, add marinara, top with meatballs and divide into 4 bowls.

Nutritional Information (per serving)

  • Calories 326
  • Protein 19g
  • Carbs 53g
  • Fats 2g
  • Fibre 8g

Bon Appetit! We hope you enjoy this tasty recipe, give it a try and be sure to tag us on social media!

P.S If you’ve made it this far then here’s a very generous discount code to use on any of our recipe books! Code: WELOVEFOOD

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