Meatless Meatballs with Eggplant and Lentil

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Eggplant and Lentil Meatballs:

3 garlic cloves

1 red onion

1 tbsp coconut oil

1 eggplant (about 425g)

½ to 1 cup gluten-free oats

1 cup cooked green lentils

⅓ cup black olives, pits removed and chopped

½ lemon zest and juice

2 tsp tamari

2 tbsp tahini

1 tsp ground cumin

3 tbsp nutritional yeast

¼ to ½ tsp cayenne pepper flakes

pinch sea salt and pepper

subheading: Tomato Sauce and Spaghetti:

3 garlic cloves, finely chopped

1 tsp coconut oil

1 jar organic tomato puree (700g)

pinch sea salt

½ lemon, juiced

splash red wine (optional, but I love it)

½ tsp cayenne pepper flakes

more sea salt and pepper, to taste

1 packet whole wheat spaghetti noodles (450g)

Directions at thebeet.com

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