Vegan Spaghetti and Meatballs in Red Sauce

 Variations:

1.  This meatball recipe was originally developed to be soy free, the only soy in this recipe is the soy sauce. It is easily replaced with any other condiment you like (ketchup, tapenade, miso paste etc.)

2. The balls could be fried instead of baked. Instead of placing the balls in the oven, fry it on a heated oiled pan. Serve with your favorite dip.

3. Another option I recently tried and loved - Make the dough into a steak  sized piece, steam it, bake or fry it. Serve as a perfect 'meat' substitute for a sandwich.

• Pot
• Pasta strainer
• Food processor 
• Steamer
• Wide saucepan
• Oven

 Ingredients:

• 150 g of raw pistachios (could be substituted with walnuts)
• 1.5 cups of diced fresh tomato (240 g)
• 300 g vital wheat gluten
• 1 can of cooked lentils (400 g with liquid)
• 2.5 tbsp soy sauce
• 1.5 tsp of dijon mustard
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp cumin
• 2 tsp himaliyan salt
• ½ tsp sage
• 1.5 tsp of onion powder
• 2 tsp liquid smoke (optional)

•  450 g Spaghetti pack
• 3 liters tap water
• 1 tbsp salt
• 1 tbsp of olive oil

• 1 yellow onion
• 3 garlic cloves
• 1 can of crushed tomatoes
• 1 cup of tap water
• 2 fresh tomatoes
• 3 tbsp olive oil
• 1.5 tsp of maple
• 1.5 tsp paprika
• 1 tsp Himalayan salt

1. Prepare the 'meat' balls: Place the pistachios and the fresh tomatoes in the food processor and blend until a smooth paste is received.
2. Add the gluten, the lentils and all the spices, blend until  the dough is combined.
3. Form 1.5 inch balls from the dough and steam in a simmering steamer for 30 minutes. remove and put aside.
4. Preheat oven to 350, bake the meat balls for 10 minutes.
5. Prepare the sauce: Heat a wide saucepan with the olive oil, cut the onion to this slices and saute until they are transparent and fragrant.
6. Add the minced garlic and fry for 1 more minute.
7. Add the fresh tomato, keep mixing for 3 more minutes.
8. Add the tomato sauce and the water, add the spices and mix well. Cover the pan and cook for 10 minutes on a low heat.
9. Taste the sauce and fix seasoning.
10. Add the meat balls and cook for another 15 minutes.
11. Prepare the pasta: Boil the water with the salt and pour the dry pasta in, remove after 8-12 minutes (according to manufacturer) into a pasta strainer pour 1 tbsp of oil and mix (to prevent the spaghetti from sticking into itself.
12. Serve the pasta and pour the sauce and meatballs on top. Garnish with dried basil on top.
13. Enjoy!