This recipe courtesy of Peas and Thank You:  Simple Meatless Meals the Whole Family Will Love by Sarah Matheny

Mediterranean Lentil Meatballs
Makes 12 large meatballs

• 8-ounces precooked lentils (i.e. Trader Joe’s Beluga Lentils) or 8 ounces of canned black beans, drained and rinsed
• 1/3 cup old-fashioned oats
• 1 teaspoon minced garlic
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• ¼ cup fresh basil
• 3 to 4 sun-dried tomatoes, chopped
• 1/4 cup onion, chopped
• 1 teaspoon Dijon mustard
• ¼ cup Kalamata olives, chopped
• salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.
3. Form batter into 12 golf ball–sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.
    

Homestyle Spaghetti Sauce
Makes 2½ cups of sauce

• 2 14.5-ounce cans of organic diced tomatoes
• 1 6-ounce can tomato paste
• 1/3 cup onion, diced
• ½ cup fresh basil
• 2 teaspoons oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Pour sauce into a large saucepan and simmer for 30 minutes, stirring occasionally.