Ingredients :
For the sauce:
Parsley greens – 1 tbsp.
Dried oregano – 1/2 tsp.
Salt – 1 tsp.
Brown sugar – 3 tbsp.
Chopped tomatoes or just tomatoes in their own juice – 2 cans
Cashew nuts, chopped – 1/4 tbsp.
Fresh black pepper
For the meatballs:
Boiled green or brown lentils – 1.5 cups
Wheat gluten (seitan) – 2 tbsp.
Soy sauce – 2 tbsp.
Tomato paste – 2 tbsp.
Bread crumbs – 1/2 cup
Sauce: Saute in oil with salt, black pepper, oregano, and brown sugar. Cook for about 2 minutes until sugar melts. Add the tomato sauce and shredded cashews, cover and cook for about 20 minutes over low heat, then use a blender to blend the sauce. Meatballs: put lentils, seitan, tomato paste and soy sauce in the blender bowl. Pour the meatballs into a bowl and knead together with breadcrumbs. Make meatballs the size of cherries and fry them in a pan until they get crispy. Place them on a baking tray and bake in an oven at 170C for 15-20 minutes more. Boil the pasta while the meatballs are in the oven. Portion (on plates) mix the pasta with the sauce, add the meatballs, you can add greenery.
Have a nice meal!
