Spaghetti with no-tomato red sauce and "meatballs"

This is a spin off of a Vegan recipe from Fork over Knives. I had to modify to accommodate my tomato intolerance as well as fodmap.

2026-07-22T09:38:23.280Z • 20 mins prep + 60 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2 cups cooked spaghetti
• 1 cup brown lentil (dry), rinsed and drained
• 1/2 cup King Oyster mushrooms
• 2 tbsp green onions (green part only), chopped
• 2 tbsp flour
• 1 tbsp tamari
• 1/2 tbsp nutritional yeast
• 1/2 tsp dried oregano
• 1/8 tsp salt
• 2 tbsp parmesan cheese
• No-tomato Marinara sauce:
• 1 tbsp tamarind paste
• 1 tbsp garlic-infused olive oil
• 1 cup carrots, chopped
• 1 red bell pepper, chopped
• 1 cup carrots, chopped
• 1/4 cup red beets, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp Italian seasoning (no garlic)

Instructions

1. Preheat oven to 250°F.
2. In a large saucepan, combine 1 cup dry brown lentils (rinsed and drained) with 1 cup water. Bring to a boil; reduce heat, cover, and simmer for 15 minutes.
3. Add 1/2 cup King Oyster mushrooms (chopped) and 2 tbsp green onions (green part only, chopped) to the saucepan. Cover and cook for an additional 10 to 15 minutes or until lentils are tender. Add a little more water if needed.
4. Uncover the saucepan and cook over medium heat until any remaining liquid is evaporated, stirring occasionally.
5. Stir in 2 tbsp flour, 1 tbsp tamari, 1/2 tbsp nutritional yeast, 1/2 tsp dried oregano, and 1/8 tsp salt. Cook uncovered over low heat for 2 to 5 minutes or until liquid is absorbed and the pan is very dry, stirring occasionally. Be careful not to scorch the lentils. Spread the mixture in a shallow baking pan and cool completely.
6. Line a 15×10 inch baking pan with parchment paper. Scoop out 2 tbsp of the cooled lentil mixture, shape into a ball, and place in the prepared pan. Bake for 45 minutes or until lightly browned and crisp. You should have approximately 8 balls.
7. Prepare spaghetti per package directions. Drain and set aside.
8. Prepare the no-tomato marinara sauce: In a saucepan, combine red bell pepper, carrots (chopped) and red beets (chopped) with a small amount of water. Cook on medium-high heat until both are very soft, about 10 to 15 minutes. Allow to cool slightly.
9. Transfer the cooked carrots and beets to a blender. Add fresh basil, Italian seasoning , tamarind paste, garlic-infused olive oil, and a pinch of salt. Blend until smooth. If the sauce is too thick, add 1–2 tbsp water to reach desired consistency.
10. Divide the cooked spaghetti between two plates (approximately 1 cup per serving). Top each plate with half of the marinara sauce, 1 tbsp parmesan cheese, and 4 lentil balls. Serve immediately.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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