Italian Style Vegan Meatballs in Marinara Sauce

Ingredients

• 1 cup green or brown lentils
• 2 cups water
• 1 cup rolled oats
• 4 cloves garlic
• 1 cup fresh parsley
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1 cup vegan parmesan cheese

Instructions

1. 1

   Rinse the lentils under cold water and place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess water.

2. 2

   While the lentils are cooking, preheat your oven to 400°F (200°C).

3. 3

   In a food processor, combine the cooked lentils, rolled oats, garlic (minced), parsley, sea salt, black pepper, nutritional yeast, dried oregano, dried basil, and red pepper flakes. Pulse until the mixture is well combined but still slightly chunky.

4. 4

   Using your hands, form the lentil mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper.

5. 5

   Drizzle the meatballs with olive oil and bake in the preheated oven for 20 minutes, flipping halfway through, until they are golden brown.

6. 6

   While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat. Once hot, add the baked meatballs to the sauce and simmer for an additional 10 minutes, allowing the flavors to meld.

7. 7

   Serve the vegan meatballs over spaghetti or your choice of pasta, topped with vegan parmesan cheese. Enjoy your Italian-style dinner!