Why You’ll Love This Recipe
Vegan Spaghetti and Meatballs is a hearty, comforting classic made entirely plant-based. With savory, protein-packed meatless balls and a rich tomato sauce over tender spaghetti, this dish brings all the flavor and satisfaction of the original—without any animal products. Perfect for weeknight dinners or meal prep, it’s a feel-good favorite everyone can enjoy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti (gluten-free optional)olive oiloniongarliccanned crushed tomatosaltblack pepperdried oreganofresh basil (optional)
For the vegan meatballs:
cooked lentilsrolled oats or breadcrumbswalnuts or sunflower seedsgarlicpoweryellow onionsoy sauce or tamari (for gluten-free)tomato pastedried thymebasilsmoked paprikablack pepperolive oil (for baking or pan-frying)
directions
Cook spaghetti according to package instructions. Drain and set aside.
In a pan, heat olive oil and sauté chopped onion and garlic until fragrant.
Add crushed tomatoes, salt, pepper, and oregano. Simmer for 15-20 minutes. Stir in chopped fresh basil if using.
To make the meatballs, combine cooked lentils, oats or breadcrumbs, chopped walnuts, garlic, onion, soy sauce, tomato paste, and spices in a food processor. Pulse until a chunky dough forms.
Form mixture into balls and place on a lined baking sheet. Brush with oil.
Bake at 375°F (190°C) for 25-30 minutes, flipping halfway, or pan-fry until browned and crispy on all sides.
Add meatballs to the sauce and let simmer for 5-10 minutes to absorb flavor.
Serve hot over cooked spaghetti and garnish with fresh herbs or vegan parmesan if desired.
Servings and timing
This recipe serves 4.Preparation time: 20 minutesCooking time: 35 minutesTotal time: 55 minutes
Variations
Use chickpeas or black beans instead of lentils for the meatballs.
Add chopped spinach or shredded zucchini to the sauce for extra veggies.
Try zucchini noodles or gluten-free pasta for a lighter version.
Sprinkle nutritional yeast or vegan mozzarella for a cheesy touch.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a pan over medium heat or microwave until warmed through.The meatballs can be frozen separately for up to 2 months and reheated from frozen.
FAQs
Can I use store-bought vegan meatballs?
Yes, for a quicker version, you can substitute with your favorite plant-based meatballs.
Can I make the meatballs ahead of time?
Absolutely, you can make and store them in the fridge for up to 3 days or freeze for later.
Are these meatballs gluten-free?
They can be made gluten-free by using gluten-free oats or breadcrumbs and tamari instead of soy sauce.
Can I add vegetables to the sauce?
Yes, bell peppers, mushrooms, or carrots are great additions.
What kind of lentils should I use?
Brown or green lentils work best for texture in the meatballs.
Conclusion
Vegan Spaghetti and Meatballs is a satisfying, flavorful twist on a beloved comfort dish—made completely plant-based. Whether you’re vegan or just looking to eat more plant-powered meals, this recipe offers a delicious, wholesome way to enjoy pasta night with zero compromise on taste.
Print
Vegan Spaghetti and Meatballs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
A hearty and delicious vegan twist on the classic spaghetti and meatballs, made with plant-based ingredients that are full of flavor and perfect for a satisfying dinner.
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil, for garnish (optional)
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 3-4 minutes.
- Add mushrooms and cook until softened, about 5 minutes. Remove from heat.
- In a food processor, combine black beans, cooked vegetables, oats, breadcrumbs, soy sauce, tomato paste, oregano, smoked paprika, salt, and pepper. Pulse until well mixed but not mushy.
- Form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake at 375°F (190°C) for 20-25 minutes, turning halfway through.
- While meatballs bake, heat marinara sauce in a pan over low heat.
- Add baked meatballs to the sauce and simmer for 5 minutes.
- Serve meatballs over cooked spaghetti and garnish with fresh basil if desired.
Notes
- You can use lentils instead of black beans for a variation.
- Meatballs can be prepared in advance and frozen for later use.
- For a gluten-free version, use gluten-free oats, breadcrumbs, and pasta.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *