Vegan Spaghetti Meatball Bolognese with Lentil and Walnut Meatballs
 
 
Hazel & Cacao:
Ingredients
  • PASTA:
  • wholewheat spaghetti (I used San Remo)
  • VEGAN MEATBALLS
  • 1 400g tin brown lentils drained and rinsed
  • ½ cup rolled oats
  • ¼ cup walnuts
  • ¼ tsp garlic powder
  • ½ tsp mixed herbs
  • 2 Tbsp tamari
  • 2 Tbsp barbeque sauce
  • 2 TBSP bread crumbs
  • BOLOGNESE SAUCE:
  • 1 TBSP extra virgin olive oil
  • 1 brown onion- diced
  • 1-2 cloves garlic - crushed
  • 10 button mushrooms
  • 1 large carrot
  • 1 zucchini
  • 3 celery sticks
  • 1 cup organic passata sauce (pure tomato sauce/puree)
  • Himalayan salt and pepper to taste
  • ½ tsp paprika
  • 2 tsp Italian herbs
  • 1 tsp maple syrup ( optional to cut acidity)
Method
  1. Cook spaghetti according to package instructions
  2. For the vegan meatballs: add walnuts and oats to a food processor and blend until a fine crumble forms.
  3. Add drained lentils and remaining spices, sauce and breadcrumbs and blend until combined. The mixture should be sticky ~ add some water if the mixture is too dry, one tablespoon at a time.
  4. Roll mixture into balls. Place balls onto an oven tray lined with baking paper and into the oven at 180 degrees for 20-25 minutes. Use as many as you like for the bolognese, the rest can be frozen and used in different meals.
  5. For the bolognese sauce: In a food processor, process mushrooms until fine. Attach the grater attachment and process the carrot, zucchini, and celery and set aside.
  6. In a saucepan, fry diced onion in olive oil once lightly browned add crushed garlic ( being careful not to burn)
  7. Add all the veggies from the food processor and cook for until soft, veggies have lost their water and the water has evaporated.
  8. Add tomato passata sauce, and tomato paste, mix well, reduce heat and allow to simmer, covered for about 20 minutes or more. ( the longer it cooks, the more flavourful)
  9. Add salt pepper according to taste and herbs and cook for a few more minutes.
  10. Add optional maple syrup, stir in and serve on top of cooked spaghetti. Serve with vegan parmesan or parmesan of choice and garnish with extra herbs
Recipe by Talida Voinea at https://talidavoinea.au/vegan-spaghetti-meatball-bolognese-with-lentil-and-walnut-meatballs/