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Rainbow Lentil Meatballs with Arrabbiata Sauce
From the book
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
Buy From
Introduction from DK Publishing
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.
Ingredients
Method
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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