Go Back

Pasta Marinara With Lentil Quinoa Balls

Pasta, check. Homemade marinara sauce, check. Lentil quinoa a.k.a faux meatballs, double check! Easy to make, easy to bake. Another home run vegan recipe for the tribe.

Course Main Course
Cuisine American, Italian
Keyword lentil quinoa balls, marinara sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author thefabzilla


Lentil quinoa balls

  • 1 cup lentils, cooked, drained
  • 1/2 cup quinoa, cooked, drained
  • 1 tsp garlic salt
  • 1 tbsp thyme
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp dry rosemary, crushed
  • 1/2 cup nutrional yeast

Marinara sauce

  • 1 can crushed organic tomatoes
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1/2 onion, diced
  • 1 tbsp dry basil
  • 1 tbsp oregano
  • 1 tbsp rosemary, crused
  • dash, garlic salt and pepper



  1. Boil lentils for 15-minutes. Drain. Cool for 30 minutes

    Boil quinoa per package instructions. Drain. Cool for 30 minutes.

    In a blender, pulse cooked lentils. Pour over mixing bowl.

    Mix lentils, quinoa and spices. Form a ball. Place in baking pan lined with parchment paper.

    Pre-heat oven 350 degrees.

    Bake balls for 15 minutes or until golden brown.


  1. In a pan, combine all ingredients. Simmer 10 minutes in low heat.

    Serve with spaghetti. Top with chopped parsley.

    Bon appetit!