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
Units
Scale
- 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