Vegan Meatballs in a Spicy Lentil and Tomato Sauce

In the last 10 years, Quorn products have started cropping up here and there. The supermarkets are now producing their own range of meat-free alternatives. We find the vegan meatballs range in Farm-Foods and Tescos, two of the best. In this vegan meatball pasta with a spicy lentil and tomato sauce recipe, we have used the vegan meatballs from Farm-Foods.

People have always asked us about oils and which oils to use in cooking. We tend to use coconut oil in cooking, olive oil in salads but I also tend to use rapeseed oil. For deep frying, we use sunflower oil or corn oil.


Cook & prep time: 30 mins


  1. In a pan, on high heat a little coconut oil
  2. Add chopped onions and garlic and fry for 2 mins until the onions brown (you could also add some chopped celery)
  3. Turn the heat down to medium and add the vegetarian meatballs and continue to mix
  4. Add chopped red chillies and a can of green lentils and mix thoroughly
  5. Add a tin of chopped tomatoes and 1/2 litre of veg stock and simmer on medium heat until the sauce thickens (about 10 mins)
  6. I usually add 1 tbsp Worcester sauce, 1 tbsp sriracha sauce and 1 tbsp of tomato ketchup
  7. Serve with pasta or rice and garnish with basil