The Best Vegan Spaghetti and Meatballs Recipe You’ll Ever Make
Nothing screams ultimate comfort food like a warm plate of spaghetti and meatballs. But what if we told you that you could enjoy this classic dish without any animal products? Yes, you heard it right—vegan spaghetti and meatballs are here to take your dining experience to the next level! In this blog post, I’ll teach you how to make a flavorful, satisfying, and easy-to-make vegan spaghetti and meatballs recipe that’s sure to impress your taste buds and loved ones.
This recipe is worth reading because it’s packed with essential tips, tricks, and ingredients that make it a complete plant-based dish. Whether you’re transitioning to a vegan diet, hosting a dinner party, or just craving the best vegan spaghetti, this guide has got you covered.
What Makes Vegan Spaghetti and Meatballs So Special?
Spaghetti and meatballs have long been considered the ultimate comfort food. With its rich tomato sauce, savory meatballs, and perfectly cooked pasta, it’s a dish that satisfies on every level. But what if you could recreate this magic in a way that’s healthier, kinder to the planet, and 100% plant-based? That’s where vegan spaghetti and meatballs come in.
Plant-based diets are booming in popularity, and for a good reason. They’re not only better for the environment but also loaded with health benefits. Vegan meatballs, for instance, are often made with protein-packed ingredients like lentils, black beans, and chickpeas, making them a nutritious alternative to traditional meatballs. Plus, they’re free from cholesterol and can be customized to suit gluten-free, oil-free, or nut-free preferences.
Delicious Vegan Spaghetti and Meatballs Recipe – Easy & Flavorful!
Course: vegan diner4
servings20
minutes35
minutes450
kcalIngredients
- For the Vegan Meatballs:
1 cup cooked lentils
1 cup black beans (mashed)
1/2 cup breadcrumbs (use gluten-free if needed)
2 tablespoons sunflower seeds
2 tablespoons nutritional yeast
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (optional for pan-frying)
- For the Spaghetti and Sauce:
1 pound spaghetti (use gluten-free if preferred)
2 cups marinara sauce (store-bought or homemade)
2 tablespoons tomato paste
1 teaspoon dried oregano
A handful of fresh basil leaves, chopped (for garnish)
1 tablespoon olive oil (optional for sautéing)
Vegan parmesan (optional, for topping)
Step-by-Step Preparation Method
- Step 1: Prepare the Meatballs
- In a mixing bowl, combine the cooked lentils and mashed black beans. Mash them together until they form a chunky paste.
- Heat a skillet over medium heat and sauté the onion and garlic in a small amount of oil or vegetable broth until fragrant (around 3 minutes). Add this mixture to the lentils and beans.
- Add the breadcrumbs, sunflower seeds, nutritional yeast, dried oregano, salt, and pepper. Mix well until all ingredients are combined.
- Using your hands, shape the mixture into small, firm meatballs (about 1.5 inches in diameter). Place them on a parchment-lined baking sheet.
- Preheat your oven to 375°F (190°C). Bake the meatballs for 25 minutes, flipping them halfway through for even cooking. Alternatively, pan-fry them in a skillet with a bit of olive oil until golden brown.
- Step 2: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (about 8-10 minutes).
- Once cooked, drain the spaghetti but do not rinse it. Set aside.
- Step 3: Make the Marinara Sauce
- Heat a saucepan over medium heat and add a bit of olive oil if desired. Sauté the garlic for 1 minute.
- Add the marinara sauce, tomato paste, and dried oregano to the pan. Stir well and let it simmer on low heat for 10-15 minutes.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Step 4: Assemble the Dish
- Toss the cooked spaghetti with the marinara sauce, ensuring all noodles are coated evenly.
- Gently place the baked or pan-fried meatballs on top of the spaghetti.
- Garnish with fresh basil leaves and a sprinkle of vegan parmesan if desired. Serve warm and enjoy!
Nutritional Information (Per 100g Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5.8 g |
| Carbohydrates | 23 g |
| Fat | 3.5 g |
| Fiber | 4 g |
| Sugar | 4.5 g |
| Sodium | 220 mg |
| Iron | 2.1 mg |
| Calcium | 35 mg |
| Potassium | 280 mg |
This table reflects an average 100g portion of the combined dish (spaghetti, marinara sauce, and meatballs). Adjust quantities for specific dietary needs.
How to Make Vegan Meatballs
Making vegan meatballs is super easy to make and incredibly satisfying. Here’s a step-by-step guide to get you started:
- Prepare Your Ingredients: Mash your lentils and black beans in a large mixing bowl until slightly chunky. This will form the base of your meatballs.
- Saute the Aromatics: Heat some oil over medium heat and sauté finely chopped onion and garlic until fragrant, about 3 minutes. Add this to your bean mixture.
- Add the Binding Ingredients: Toss in breadcrumbs, nutritional yeast, sunflower seeds, and dried oregano. Mix everything thoroughly.
- Shape the Meatballs: Use your hands or a cookie scoop to form meatballs about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Cook the Meatballs: Preheat the oven to 375°F. Bake the meatballs for 25 minutes or until firm and golden brown. Alternatively, you can pan-fry them over medium heat for a crispier texture.
How to Cook the Perfect Spaghetti
Cooking spaghetti might seem straightforward, but a few tips can make all the difference:
- Use Plenty of Water: Always boil your spaghetti in a large pot of salted water. This prevents sticking and ensures even cooking.
- Don’t Overcook: Aim for al dente texture, which typically takes about 8-10 minutes for regular spaghetti and slightly longer for gluten-free versions.
- Drain, Don’t Rinse: Once cooked, drain the spaghetti but don’t rinse it. The starchy surface helps the sauce cling better.
For those following oil-free diets, skip adding oil to the boiling water. Trust me, you won’t miss it!
Crafting the Perfect Vegan Spaghetti Sauce
The marinara sauce is the heart of any spaghetti and meatball dish. Here’s how to make it shine:
- Saute Aromatics: Heat the olive oil over medium heat and sauté chopped onions for 3 minutes. Add the minced garlic and cook for another minute.
- Add Tomato Paste and Herbs: Stir in tomato paste, dried oregano, and fresh basil. Let it simmer for a minute to enhance the flavors.
- Simmer the Sauce: Add canned tomatoes or your homemade marinara sauce. Lower the heat and let it simmer for 15-20 minutes.
- Season and Serve: Finish with salt, pepper, and a pinch of nutritional yeast for a cheesy, umami kick.
Putting It All Together: Vegan Spaghetti and Meatballs
Here’s the fun part: assembling your dish!
- Cook the Spaghetti: As your meatballs and sauce are finishing up, cook the spaghetti according to package instructions.
- Combine the Components: Toss the spaghetti in your marinara sauce, ensuring every strand is coated. Place the meatballs on top and sprinkle with vegan parmesan.
- Serve and Enjoy: Garnish with fresh basil for a pop of color and serve immediately.
Can You Make This Recipe Gluten-Free?
Absolutely! Swap regular spaghetti for gluten-free noodles and use gluten-free breadcrumbs in the meatball mixture. The texture and flavor remain just as delightful.
Storage Tips: How to Freeze and Reheat Vegan Meatballs
To freeze the meatballs, let them cool completely before placing them in an airtight container. They’ll last up to 3 months in the freezer. When reheating, you can bake them in the oven at 350°F for 15 minutes or simmer them in marinara sauce for 10 minutes.
Frequently Asked Questions About Vegan Spaghetti Recipes
- Can I use store-bought meatballs?
Yes, plant-based meatballs from brands like Gardein or Impossible Foods work well. - What’s the best gluten-free spaghetti brand?
Look for brands like Barilla or Tinkyada for great gluten-free options. - Can I make the meatballs ahead of time?
Absolutely! The meatballs can be prepared and stored in the fridge for up to 3 days before cooking. - How do I make this oil-free?
Skip the oil when sautéing and use vegetable broth instead. - What’s the best way to add more protein?
Add cooked quinoa or extra lentils to the meatball mixture.
Summary
- Vegan spaghetti and meatballs are a healthier, kinder alternative to the classic dish.
- Use lentils, black beans, and sunflower seeds for the perfect meatball texture.
- A rich marinara sauce, fresh basil, and vegan parmesan elevate the flavors.
- This recipe is easy to make, customizable, and perfect for meal prep.
