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Lentil no-meatballs in tomato sauce with basil!
They are delicious, super fulfilling, vegan, vegetarian and fasting.

A super tasty, everyday meal. Fulfilling, nutritious and very aromatic. Our recipe is relatively simple and quick. In 40 minutes dinner is ready.

Our vegan no-meatballs are loaded with nutritious ingredients, they have a wonderful texture (they do not dissolve) and the fresh basil aroma gives incredible freshness. The tomato sauce is perfect to pour over the side dishes, pasta, french fries or puree.

Add some fresh basil leaves to give life and color to your dish and enjoy!

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Equipment

For this recipe you will need a high-speed blender or food processor.

Photo of a dish with pasta with vegan lentil no-meatballs in tomato sauce with basil from All About Vegans.

Pasta with vegan lentils no-meatballs in tomato sauce with basil

Vegan no-meatballs in tomato sauce with basil! They are delicious, fulfilling, vegan, vegetarian and fasting.
5 from 3 votes
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Course: Main Dishes, Main Dish
Cuisine: Vegan, Greek / Vegan, Modern Greek / Vegan, Italian vegan
Keywords: vegan, basil, meatballs, tomato, tomatoes, sauce, lentils, lentil, vegetarian, plantbased
Prep Time: 10 minutes
Cooking Time: 30 minutes
Soaking time: 8 hours
Total Time: 40 minutes
Servings: 5 portions
Calories: 1114kcal
Author: Thodoris Tibilis

Ingredients

Ingredients for vegan lentils no-meatballs

  • 1 cup raw lentils
  • 1 tomato
  • 1 small carrot
  • 1 small onion
  • ¾ cup oat flakes
  • ¼ cup rice for soup
  • 2 cloves garlic
  • 1 Tbsp grounf flaxseed
  • ½ tsp cinnamon
  • ¼ Tbsp curry
  • ¼ Tbsp smoked or sweet paprika
  • ¼ Tbsp allspice
  • 1 Tbsp fresh basil
  • salt and pepper

Ingredients for the sauce

  • 4 Tbsp olive oil
  • 500  g mashed tomato
  • 2 Tbsp fresh basil
  • ½ tsp cinnamon
  • ½ Tbsp curry
  • ½ Tbsp smoked or sweet paprika
  • ½ Tbsp allspice
  • salt and pepper

For the spaghetti

  • 500  g wholewheat pasta

Instructions

No-meatballs (vegan and fasting)

  • Soak the lentils from the previous night.
  • Add the flaxseed with 2 Tbsp water in a cup, stir and leave for 10 minutes to absorb. Boil the rice with ½ cup of water and salt for 10 minutes.
  • Put all our ingredients in the blender (or food processor) and blend them. They don't need to be completely pureed as we need a little texture.
  • Line a baking pan with some parchment paper, shape the no-meatballs with oiled palms and place them in the baking pan.
  • Grill your no-meatballs for 15 minutes on one side and 5 on the other or until golden brown.

Tomato sauce

  • Heat the olive oil, garlic and spices in a pan at a medium temperature for 2 minutes (be careful not to burn the garlic). Add the tomato paste, stir for a minute and then add the tomatoes and simmer for 10 minutes.
  • Put the vegan no-meatballs in the sauce and simmer for 5 minutes. Turn off the heat and leave them on for another 5 minutes.

Serving

  • Serve with any kind of pasta you like, such as spaghetti, linguini, penne or rigatoni.
  • Alternatively, you can serve them with rice, french fries or potato puree.
  • Serve with any salad of your choice, such as Greek horiatiki or any green one.
  • You can sprinkle your dish with nutritional yeast or freshly ground pepper.
  • You can decorate your plate with fresh basil leaves.

Notes

  1. You can use rice for soup, for Greek gemista or brown.
  2. In your sauce we can add half a teaspoon of turmeric.
  3. To save time:
  • Start by soaking the flaxseed and boiling the rice, and while you wait you prepare the rest of the ingredients for the vegan no-meatballs.
  • While the no-meatballs are cooking, prepare the sauce.
  • While the sauce is simmering, boil your pasta so that they're ready the same time as your vegan no-meatballs.

Nutrition Facts

Calories: 1114kcal | Carbohydrates: 230g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Sodium: 318mg | Potassium: 7068mg | Fiber: 33g | Sugar: 106g | Vitamin A: 15618IU | Vitamin C: 528mg | Calcium: 349mg | Iron: 16mg

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