Lentil ‘Meatballs’ in Tomato Sauce with Linguine by PlantBased Magazine

PlantBased Magazine

PlantBased Lentil Meatballs with Linguine

Servings: Serves 4-6

Nutritional Information:
Per 100g
Calories 105
Fat 3.0g
Saturates 0.7g
Carbohydrates 12g
Sugars 4.4g
Protein 6.8g
Salt 0.32g

Ingredients

  1. For the Meatballs:
  2. 1x 400g tin
  3. Green or Brown Lentils, drained and rinsed 100g
  4. Dried Soya Mince, soaked in 300ml hot water
  5. 1 tbsp Bouillon Powder
  6. 1 tbsp Oil
  7. 2 tbsp Ground Flax Seeds, mixed with 5 tbsp water
  8. 1 tbsp Ketchup or Tomato Paste
  9. 1 tbsp Mushroom Ketchup
  10. 2 tsp Onion Powder
  11. 2 tsp Garlic Powder
  12. 2 tbsp Gram Flour
  13. 2 tbsp Fresh Parsley
  14. 1 tsp Dried Italian Herbs
  15. Sea Salt and Black Pepper, to taste
  16. For the Tomato Sauce:
  17. 2x 400g tin
  18. Chopped Tomatoes 1x 500ml Carton Passata
  19. 1 Onion, peeled and finely chopped
  20. 4 Clove Garlic, peeled and finely chopped
  21. 1 tbsp Balsamic Vinegar
  22. 1 tbsp Sugar (any)
  23. 2 tsp Dried Italian Herbs
  24. Sea Salt and Black Pepper, to taste
  25. Olive Oil
  26. Red Wine
  27. For the Pasta:
  28. 360g (3 1/2 cups) Linguine (for 4 people)
  29. To Serve:
  30. Garlic Bread

Preparation

1. Boil a kettle full of water.

2. Measure out and prepare all the ingredients.

3. Preheat oven to 200°C (Gas Mark 6, 400°F).

4. Add 300ml boiling water to say mince.

5. Add 5 tablespoons cold water to ground flax seeds.

6. Make meatballs by completing steps A, B and C.

A – Place the lentils in a bowl and mash with a fork 
or potato masher.

B – Add the rest of the meatball ingredients to the 
bowl and mix thoroughly.

C – With wet hands, shape the mixture into roughly 
20 even sized balls and place on a baking tray lined 
with oiled baking paper.

7. Bake meatballs in the oven at 200°C (Gas Mark 6, 400°F), for 20 minutes.

8. Start making the sauce by gently frying the onion and garlic in a saucepan with a splash of olive oil.

9. To finish making the sauce, fry the onions and garlic until translucent, add the balsamic vinegar and red wine and allow to bubble and reduce for a few minutes. Add remaining sauce ingredients.

10. Add pre-boiled water to saucepan with a pinch of salt – cook pasta for 8 mins (check pasta pack for exact cooking time).

11. Drain pasta and toss with a little olive oil.

12. To serve, top a portion of pasta with sauce and meatballs, sprinkle with vegan parmesan.

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