This is a special recipe to me because it was my Nanny's recipe and I wanted to re-create it. A lot of people talk about how they could never go plant-based because of family recipes but honestly, one of my favourite things to do is re-create all of my grandma's old recipes and making them without animal ingredients and achieving the same results. I was talking about it with my mom last night and we both agreed that she would be proud and intrigued, not upset. <3
When I say spicy, I mean spicy. The first time I made it, I added the full amount of chilli flakes, cayenne, and chilli powder and oh man. Mouth on fire. The second time I made it, I added half of the cayenne and chilli. Now, you are getting a spicy version that has even less than that. I like spice, if you do too, trust me, keep it to what I wrote down.
Makes 4 servings
1 large white onion, chopped
2-3 cloves garlic
2-3 cans of tomato paste (13 oz's total)
24 oz tomato juice
2 tsp each of, ground sage, oregano, marjoram, dried parsley, mustard seeds
1 tsp each of, garlic salt, celery salt, paprika
2-3 bay leaves (remove before serving)
Salt and pepper to taste
SPICES OPTIONAL BUT RECOMMENDED:
1 tbsp crushed red chilli pepper flakes
1 tsp chilli powder
1 tsp cayenne
Vegan Meatball Ingredients:
2 Beyond Meat® Hot Italian sausage links, thawed
2 tbsp finely chopped red onion (or shallot)
2 cloves of garlic, minced
1 tbsp ground chia seeds mixed with 2 tbsp cold water (you can also use the egg replacer I always talk about, or flax seeds instead of chia).
1.5 cups lentils (I used canned)
4 tbsp vegan parmesan cheese (I use Earth Island) + more for on top!
2 tsp tomato paste
2 tbsp dried parsley
1 tsp oregano
1 tsp dried basil
1/2 tsp fennel
salt and pepper to taste
3 tbsp bread crumbs (gluten-free if necessary)
In a large pot over medium-high heat, add chopped onion and cook until slightly translucent, add in the garlic and cook for another minute.
Add in the tomato juice and tomato paste and turn the heat to medium.
Add all of the spices and the bay leaves and let simmer while you make the meatballs.
SPICY MEATBALL TIME. In a pan with a little bit of olive oil, add shallot (or red onion) and garlic, saute until they start to get just a little bit brown. Remove from heat immediately. Add to a food processor.
To the food processor (or mash well with a fork), add all of the meatball ingredients. You can omit the Beyond Sausage but I highly recommend using it because it helps the meatballs hold together way better and then you don't have to fry them as long. If you are omitting the beyond sausage, add in 1 tbsp of flour.
To cook the meatballs, add a little bit of oil to a pan, and lightly brown the edges. Having the heat a little higher to start will help them stay together. Once the edges are browned, you can either reduce the heat to medium and cook them all the way through or you can finish them off in the oven at 350F for 5-10 minutes.
Cook pasta according to package directions.
Tag me on Instagram if you make this recipe so I can feature you. @KaitlynDickie
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