Instructions:

1. Preheat the oven to 175°C (350°F) and line a baking sheet with foil or parchment and brush with a tiny bit of oil.

2. Heat a large pan over medium heat. Add a splash of water or a tablespoon of oil and sauté the onion, garlic and green pepper until soft and translucent. While the vegetables are frying, puree the lentils and chickpea in a food processor and transfer to a large bowl.

3. When the vegetables are soft, transfer to the food processor and pulse a couple of times. Don’t puree them completely; you want to keep a bit of texture. Add the veggies to bowl with the lentils along with the remaining ingredients and mix well.

4. Roll your meatballs using about a tablespoon to a tablespoon and a half of the mixture for each ball. Place them on the lined baking sheet and bake until browned – about 30 minutes.

5. Meanwhile prepare the veggies. Heat a large pan over medium-high heat and add a couple tablespoons of water or oil. Sautee the onions, stirring occasionally, until soft and translucent. Add the apple cider vinegar and salt and stir well. Remove the onions to a plate.

6. Add a couple more tablespoons of water to the pan if necessary and add the peppers. Sautee until soft and remove to the plate with the onions.

7. Add the spinach to the pan and cover until the spinach is wilted. Remove to a plate.

8. Finally, once the meatballs are baked, pour the marinara sauce into the pan and reduce the heat to medium-low. Add the meatballs to the sauce and gently stir to coat them well.

9. Place some spinach and peppers into each bun, add the vegan meatballs and top with onions.

10. Enjoy!