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Spaghetti Bolognese with plant-based meatballs

average rating is 3 out of 5, based on 150 votes

Experience the delectable flavors of Italy with our mouthwatering Low-Carb, High-Protein Spaghetti Bolognese! This plant-based twist on a classic favorite features savory meatballs made from lentils, offering a wholesome and diabetes-friendly option. With zucchini noodles and a rich, herb-infused tomato sauce, this dish promises a satisfying and guilt-free dining experience.


Serving Suggestions/Tips:


Garnish with fresh basil leaves and vegan parmesan for an extra burst of flavor.

Accompany with a side salad of mixed greens and vinaigrette to complement the richness of the Bolognese.

Enjoy with a glass of sparkling water infused with lemon or lime for a refreshing beverage.

Serves

2

Prep Time

N/A

Total Time

N/A

Calories

​

Protein

​

Fat

​

Carbs

​

Tags: 

Vegan Plant-Based Low-Carb High-Protein Diabetic-Friendly Gluten-Free Nut-Free Dairy-Free Meatless Lentils Zucchini Noodles Healthy Italian Weight Loss Diabetes Diet Tomato Sauce Easy Recipe Quick Dinner Italian Cuisine Wholesome

Ingredients

For Plant-Based Meatballs:


  • 1 cup cooked lentils (green or brown)

  • 1/4 cup almond flour

  • 1/4 cup nutritional yeast

  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flaxseed egg)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste


For Spaghetti Bolognese:


  • 2 medium zucchinis, spiralized into noodles (zoodles) or use shirataki noodles for lower carbs

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup canned crushed tomatoes (no added sugar)

  • 1/4 cup vegetable broth

  • 1 tablespoon tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Fresh basil leaves for garnish

  • Vegan parmesan cheese (optional, for topping)

Directions

For Plant-Based Meatballs:


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. In a mixing bowl, combine cooked lentils, almond flour, nutritional yeast, flaxseed egg, dried oregano, dried basil, garlic powder, salt, and pepper. Mix well until everything is evenly combined.

  3. Shape the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.

  4. Bake the meatballs in the preheated oven for 20-25 minutes or until they are firm and lightly browned.


For Spaghetti Bolognese:


  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until softened and fragrant.

  2. Stir in the crushed tomatoes, vegetable broth, tomato paste, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 10 minutes to allow the flavors to meld.

  3. Once the sauce has thickened, add the plant-based meatballs to the skillet and gently stir to coat them with the sauce. Simmer for an additional 5 minutes to heat the meatballs through.

  4. In a separate pan, lightly sauté the zucchini noodles until they are just tender. If using shirataki noodles, follow the package instructions for preparation.

  5. Divide the zucchini noodles between two plates and top with the Spaghetti Bolognese and plant-based meatballs.

  6. Garnish with fresh basil leaves and vegan parmesan cheese, if desired.

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average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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