Spaghetti Following Roasted Eggplant Marinara And Vegan Lentil Meatballs

Spaghetti taking into consideration Roasted Eggplant Marinara And Vegan Lentil Meatballs taking into consideration Olive Oil, Eggplant, Garlic, Salt, Pepper, Crushed Tomatoes, Vegetable Broth, Red Wine, Dried Oregano, Dried Basil, Dried Rosemary, Salt, Freshly auditorium showground Black Pepper, Brown Sugar, pitch Flaxseed, Water, Lentils, Pecans, Sun Dr

The ingredient of Spaghetti Following Roasted Eggplant Marinara And Vegan Lentil Meatballs

• 1 tablespoon olive oil not speaking
• 1 eggplant medium 14oz cut in half lengthwise
• 1 head garlic
• salt
• pepper
• 28 ounces crushed tomatoes
• 1 1 2 cups vegetable broth
• 1 2 cup red wine or supplementary secondary vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 2 teaspoon dried rosemary
• 1 2 teaspoon salt
• freshly auditorium showground black pepper
• 2 teaspoons brown sugar or coconut sugar optional
• 1 tablespoon auditorium showground flaxseed
• 3 tablespoons water
• 2 cups lentils cooked du puy separated
• 1 2 cup pecans coarsely chopped
• 1 4 cup sun dried tomatoes chopped oil packed or soaked dry packed
• 2 tablespoons marinara roasted eggplant
• 1 clove garlic chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• freshly ground pepper
• 1 cup bread crumbs gluten find not guilty if desired
• spaghetti
• gluten
• parsley or basil for embellish
• vegan parmesan optional

Nutritions of Spaghetti Following Roasted Eggplant Marinara And Vegan Lentil Meatballs

calories: nutritioninformation
carbohydrateContent: 460 calories
fatContent: 68 grams
fiberContent: 12 grams
proteinContent: 25 grams
saturatedFatContent: 22 grams
sodiumContent: 1 grams
sugarContent: 1140 milligrams
: 7 grams

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