Spaghetti With Roasted Eggplant Marinara And Vegan Lentil Meatballs Recipe
Recipe By The Curious Chickpea
Enjoy your spaghetti with a red wine-infused marinara made with roasted eggplant and roasted garlic along with vegan lentil meatballs. Garnish with some vegan parmesan and minced parsley or fresh basil.
Ingredients For Spaghetti With Roasted Eggplant Marinara And Vegan Lentil Meatballs Recipe
1 tablespoon Olive Oil, Divided
1 Medium eggplant, cut in 1/2 lengthwise
1 Head Garlic
Salt
Pepper
28 ounce Crushed Tomatoes
1.5 cup Vegetable Broth
0.5 cup Red wine, or additional vegetable broth
1 teaspoon Dried oregano
1 teaspoon Dried Basil
0.5 teaspoon Dried Rosemary
0.5 teaspoon Salt
Freshly ground black pepper
1 teaspoon Brown sugar or coconut sugar, optional
1 tablespoon Ground flaxseed
3 tablespoon Water
2 cup Cooked lentils du puy*, divided
0.5 cup Pecans, coarsely chopped
0.25 cup Chopped sun dried tomatoes, oil packed or soaked dry packed
2 tablespoon Roasted eggplant marinara
1 Clove Garlic, Chopped
1 teaspoon Onion powder
1 teaspoon Salt
Freshly ground pepper
0.75 cup Bread crumbs, gluten free if desired
Spaghetti, gluten free if desired
Parsley or basil for garnish
Vegan parmesan, optional
Nutrition value
296
calories per serving
16 g Fat14 g Protein24 g Carbs6 g FiberOther
Current Totals
16 g Fat
14 g Protein
24 g Carbs
6 g Fiber
MacroNutrients
Carbs
24 g
Protein
14 g
Fiber
6 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
93 mg
Iron
2 mg
Vitamin A
1324 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
49 mcg
Vitamin B12
0 mcg
Vitamin C
40 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
165 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment