Spaghetti and ‘No Meat’ Balls


Lentil ‘No Meat’ Balls:

500 g cooked lentils (or 1 ½ cans)*

1 medium aubergine (finely chopped)

½ large onion (finely chopped)

1 TBSP dry veg stock

2 TBSP tomato paste

2 tsp flaxseed powder**

1 TBSP oreganum

1 tsp salt

1 TBSP coconut oil

2 tsp Silan date syrup

1 ½ cups sunflower seed flour (ground sunflower seeds)***

¼ cup chickpea flour + extra for coating (can replace with wheat flour)

Tomato Sauce:

½ onion (finely chopped)

½ handful fresh basil (finely chopped)

1 tsp crushed garlic or garlic powder

2 cans chopped tomatoes

]2 TBSP Silan date syrup

1 TBSP fresh lemon juice

1/2 packet gluten-free or wholewheat pasta

1 TBSP olive oil

To serve:

Hard vegan cheese Chilli flakes

*Replace with ground mince for non-vegan version

** Replace with egg for non-vegan version

*** Replace with breadcrumbs for non gluten-free version

Preparation Time:30min
Serves:1 person

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