Recipes>Vegan Recipes
Rainbow Lentil Meatballs with Arrabbiata Sauce
by DK Publishing from There’s a Vegan in the House: Fresh, Flexible Food to Keep Everyone Happy
Serves 4
Total 1hr 5min
Prep 20min
Cook 45min
A vegan version of a family favourite recipe, these rainbow lentil meatballs made with red and brown lentils is an easy crowd-pleasing pasta dish with a delicious arrabbiata chilli sauce for an extra kick.
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There’s a Vegan in the House
DK Publishing
There’s a Vegan in the House: Fresh, Flexible Food to Keep Everyone Happy
Flexible recipes to accommodate the whole family
Comforting classics that can be vegan or meat-based
Simple and easy recipes to see you through the week
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Introduction
This dish is loaded with protein and fibre from the health-busting lentils and vitamin C-rich canned tomatoes – both are a must for the vegan store cupboard.
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Ingredients
| For the lentil meatballs: | |
|---|---|
| 300g (10oz) | cooked red lentils, thoroughly drained |
| 85g (3oz) | cooked brown lentils, thoroughly drained |
| 3 tbsp | aquafaba, lightly beaten |
| 45g (1½ oz) | panko breadcrumbs |
| ½ tsp | garlic powder |
| 1 tsp | dried oregano |
| Zest of 1 large lemon | |
| ¼ tsp | ground cayenne pepper |
| 400g (14oz) | egg-free spaghetti |
| Plant-based Parmesan cheese, to serve (optional) | |
| For the arrabbiata sauce: | |
| 2 tbsp | olive oil |
| 1 | small onion, finely chopped |
| 2 x 400g (14oz) cans | chopped tomatoes |
| 1 tbsp | crushed dried chillies |
| Salt and freshly ground black pepper |
Method
Preheat the oven to 180°C (350°F/Gas 4). Lightly oil a baking tray. In a large mixing bowl, combine the red lentils, brown lentils, aquafaba, breadcrumbs, garlic powder, oregano, lemon zest, and cayenne.
With your hands, form approximately 1 tablespoon of the lentil mixture into a meatball and place on the baking tray. Repeat with the remaining mixture. Bake for 25 minutes, rotating the meatballs halfway through.
Meanwhile, to make the arrabiatta sauce, in a saucepan warm the olive oil over a medium–low heat. Add the onion and cook for 2 minutes, or until soft. Add the tomatoes and chillies. Simmer over a low heat for 15 minutes, or until the sauce is warmed through. Season with salt and pepper to taste.
While the sauce is simmering, add the pasta to a large pan of boiling salted water and cook for 8–10 minutes or according to packet instructions. Drain and return to the pan.
Place the pasta and meatballs on 4 plates, top with the sauce, and serve immediately. Sprinkle with plant-based Parmesan cheese, if you like.
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Ingredients
Method
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