Add lentils to a small pot and cover with water by about two inches. Throw in a small piece of kombu if you have it on hand (this makes the lentils more digestible). Bring to a boil, reduce to a simmer, and cook until lentils are tender, 15 – 20 minutes. Once tender, drain lentils and set aside.

Preheat oven to 400°F and line a baking sheet with parchment and set aside.

Heat oil in a large skillet over medium heat and add the onion. Cook until soft and translucent, about 5 – 7 minutes. Add the garlic and cook for another 2 minutes. Remove from heat.

Pulse the cauliflower florets in the food processor until they resemble rice, then add ¼ cup of the onion mixture to the food processor. Combine the lentils, cauli rice, onion mixture, vegan parm, ½ teaspoon salt, freshly ground black pepper, 1 tablespoon harissa, egg, parsley, and oregano. Pulse until well combined but the mixture still has some texture to it. Use a tablespoon to scoop out the mixture and form balls on the parchment lined paper (you can dollop and gently shape them on the tray). Brush the tops with olive oil. Bake for 25 – 30 minutes or until golden, gently flipping them at about 20 minutes.

Return the remaining onion mixture to the stove, add the tomatoes, 2 tablespoons of harissa, a teaspoon of dried oregano, and salt and pepper to taste. Simmer for 25 minutes or so, letting the sauce cook down just a bit. Season to taste, adding more harissa, salt and pepper as desired. 

Cook your favorite gluten free pasta according to the package and drain. Once ready, toss in a little olive oil so it doesn’t stick together. Serve the pasta topped with plenty of tomato sauce, a few meatballs, vegan parm and fresh parsley. Enjoy!