Chef's Plate Recipe

Prepare flax egg

Whisk together ground flaxseed and warm water in a small bowl; let sit 5–10 minutes until gelatinous.

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and 1 cup finely chopped mushrooms. Sauté 5–7 minutes until softened and most liquid has evaporated. Add 1/2 cup grated carrot and 2 teaspoons minced garlic; cook 1–2 minutes until fragrant. Remove from heat and let cool 5 minutes.

Combine plantball mixture

In a large bowl, mash 2 cups cooked brown lentils lightly with a fork or potato masher leaving some texture. Add the sautéed vegetable mixture, 1 cup gluten-free rolled oats, the flax egg, 1 tablespoon tamari, 2 tablespoons nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until well combined. If mixture feels too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 tablespoons water.

Form and bake

Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly brush with 1 tablespoon olive oil. Shape the mixture into 16 evenly sized balls (about 1.75 inches / golf-ball size). Place on prepared sheet and bake 18–22 minutes, turning once halfway, until firm and lightly browned.

Optional pan-sear

For a crisper exterior, heat a nonstick skillet over medium-high with a teaspoon of olive oil and quickly sear baked balls 1 minute per side before adding to sauce.

While plantballs bake (or in a separate pan), heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar (optional), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered 12–18 minutes to thicken, stirring occasionally. Taste and adjust salt, pepper, or sugar. Stir in 2 tablespoons torn fresh basil at the end, if using.

When plantballs are baked, gently transfer them into the simmering marinara. Spoon sauce over the balls, cover partially, and simmer together 6–8 minutes so flavors meld and plantballs heat through.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz gluten-free spaghetti and cook according to package directions until al dente (usually 8–11 minutes), stirring occasionally to prevent sticking.

Reserve 1/2 cup pasta cooking water, then drain pasta. Off heat, return pasta to pot and toss with a little reserved pasta water (start with 2 tablespoons) and a drizzle of extra-virgin olive oil to prevent sticking and help sauce adhere.

Add pasta to marinara and gently toss to coat, adding more reserved pasta water a tablespoon at a time if needed to reach desired sauciness.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/2 cup shredded carrot and 2 tablespoons thinly sliced red onion if using.

Whisk together 2 tablespoons olive oil and 1 tablespoon balsamic vinegar (or use dressing of choice). Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss salad with dressing just before serving.

Plate a portion of gluten-free spaghetti, ladle marinara with 3–4 plantballs over the top. Sprinkle with 2 tablespoons vegan Parmesan (if using) and 2 tablespoons chopped fresh parsley or basil. Drizzle a teaspoon extra-virgin olive oil over the dish.

Serve the side salad alongside with dressing on the side or dressed, per guest preference. Offer extra marinara and vegan Parmesan at the table.