Tag Archives: Pasta Dishes

Spaghetti alla Lentils

For a few years, I’ve been making a lentil dish that is designed to mirror Sloppy Joe’s, and is called Sloppy Joe Lentils. I cannot take credit for the original recipe, but I cannot remember and can find no clue as to where I first saw this recipe. If you look the name up, you will find numerous recipes for such a dish, but none are the actual recipe that I’ve been using and that I have modified a bit over the years.

Be that as it may, I prepared Sloppy Joe Lentils a few days ago, and served it as usual, as with traditional Sloppy Joe’s, over buns. But then a couple of days later, I felt like some of the leftovers, but there was nary a bun, or even a fresh piece of bread, in the house. But I did have Spaghetti alla Lentilssome left over spaghetti noodles, and I figured, why not? So I heated them both up, and mixed the lentil dish into the noodles, and just as it was it was great! So I figured, why not make a similar lentil dish, but intended to be a spaghetti sauce? So, I took the recipe I’d been using, added a little, subtracted a little, and made Spaghetti alla Lentils, and it was one of the best dishes I’ve made since becoming a vegan.

I cannot say that no one else has ever thought of this, but I think my “new” recipe is pretty good, so here it is: Continue reading

Spaghetti with Meatballs and Garlic Bread

I love pasta, and a red meat sauce over spaghetti has always been my favorite. Soon after our conversion, I prepared a “meat” sauce using a meatless crumble, but that did not come out too well – it turned into a pile of mush.

Spaghetti and Meatless Meatballs

Spaghetti and Meatless Meatballs

Now, I tried a different approach, and it was amazingly successful. The difference was using meatless meatballs, and a different sauce. I tried a brand I had not used before (IF I ever have the time, I will make a sauce from scratch, but who knows when that will be), and it was great. The sauce was Kissino All Natural Puttanesca Spaghetti Sauce, from Bristol Farms (I know that some Puttanesca sauces include anchovies – this one does not). I heated the sauce, adding sliced mushrooms, sliced green olives, a couple of cups of Ravenswood 2007 Old Vine Zinfandel, and a package of Nate’s Zesty Italian Meatless Meatballs.

The sauce simmered for about 1/2 hour, as the spaghetti cooked, and when things were about ready, I cut up some filone, spread Earth Balance vegan spread on the slices, and then added freshly crushed garlic. They baked for four or five minutes.

Garlic Bread

Garlic Bread

The spaghetti and sauce were almost perfect. MrsHound was astonished by the quality of the meatballs and said she could not tell they were not actual meat. I thought the meatballs could have been a bit better if they were a little crunchy on the outside, but the instructions were to add them to the sauce out of the freezer, and to grill or saute them a bit first would require defrosting before doing so, and that might hurt their overall consistency and taste. But I might still try it in the future.

All in all, it was a great meal, an 8.5 of 10 on the Hound scale, and it will be a future staple.