Why You’ll Love This Recipe

Vegan Spaghetti and Meatballs is a hearty, satisfying plant-based twist on a classic comfort dish. Featuring tender, flavorful meatless balls made from wholesome ingredients like lentils or chickpeas, paired with rich marinara sauce and al dente spaghetti, this meal delivers all the nostalgic flavor without any animal products. Perfect for weeknight dinners or impressing guests with a cruelty-free alternative.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti (gluten-free if desired)cooked lentils or chickpeasbreadcrumbsnutritional yeastoniongarlicfresh parsleytomato pasteground flaxseedsolive oilsoy sauce or tamariItalian seasoningcrushed tomatoesbasiloregano salt and pepper

directions

Cook the spaghetti according to package instructions. Drain and set aside.

In a food processor, combine cooked lentils or chickpeas, breadcrumbs, nutritional yeast, diced onion, minced garlic, parsley, tomato paste, ground flaxseeds, soy sauce, and Italian seasoning. Pulse until well combined but still textured.

Form the mixture into small balls and place them on a parchment-lined baking sheet.

Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and firm.

Meanwhile, heat olive oil in a pan and sauté garlic and onion until translucent.

Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.

Once the meatballs are ready, gently add them to the sauce and let them simmer together for 5 minutes.

Serve the meatballs and sauce over the cooked spaghetti and garnish with fresh parsley or vegan Parmesan if desired.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 30-35 minutesTotal time: 50-55 minutes

Variations

Use black beans or tempeh instead of lentils for a different texture.

Add red pepper flakes to the sauce for a spicy kick.

Serve with zoodles (zucchini noodles) for a low-carb option.

Top with cashew-based vegan cheese or nutritional yeast for extra flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Freeze the meatballs separately for up to 2 months.Reheat on the stovetop over low heat or microwave until heated through.

FAQs

Can I use store-bought vegan meatballs?

Yes, store-bought options work great if you’re short on time.

How do I make this gluten-free?

Use gluten-free spaghetti and breadcrumbs.

Can I make the meatballs ahead of time?

Absolutely. Make and refrigerate them for up to 2 days or freeze before baking.

Why are my meatballs falling apart?

Make sure the mixture is moist but firm—adjust with more flaxseed or breadcrumbs if needed.

Can I pan-fry instead of baking?

Yes, pan-fry in olive oil over medium heat until browned on all sides.

Do I need a food processor?

It helps with texture, but you can mash ingredients with a fork or potato masher.

Are lentils better than chickpeas?

Both work well—lentils offer a softer texture, while chickpeas are a bit firmer.

Can I add vegetables?

Finely chopped mushrooms or grated carrots blend well into the meatballs.

Can I double the recipe?

Yes, this recipe scales easily for larger portions.

What sauce works best?

A classic marinara is ideal, but you can use any tomato-based pasta sauce.

Conclusion

Vegan Spaghetti and Meatballs is a cozy, crowd-pleasing dish that doesn’t compromise on taste or texture. It’s a nourishing and flavorful meal that fits seamlessly into a plant-based lifestyle. Whether for a family dinner or meal prep, this vegan version of a timeless favorite is sure to satisfy.