Why You’ll Love This Recipe

Vegan Spaghetti and Meatballs is a comforting, plant-based take on the classic Italian favorite. Tender, savory vegan meatballs made from whole ingredients like lentils, mushrooms, and oats are paired with perfectly cooked spaghetti and a rich tomato sauce. It’s a wholesome, satisfying dish that brings all the nostalgia and flavor—minus the meat and dairy.

ingredients

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

For the vegan meatballs:
cooked lentils (green or brown)mushrooms (finely chopped)rolled oatsonion (finely diced)garlic cloves (minced)ground flaxseedsoy sauce or tamaritomato pasteItalian seasoningbasiloreganoolive oilsaltblack pepper

For the sauce and pasta:
spaghetti (regular or gluten-free)olive oilgarlic cloves (sliced)canned crushed tomatoesdried or fresh basilsaltblack pepperred pepper flakes (optional)fresh parsley (for garnish)

directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a skillet, heat olive oil and sauté onion, garlic, and mushrooms until softened and moisture evaporates, about 8-10 minutes.

In a food processor, combine cooked lentils, sautéed mixture, oats, tomato paste, flaxseed, soy sauce, and seasonings. Pulse until well mixed but not pureed.

Form into small balls and place on the prepared baking sheet.

Bake for 25-30 minutes, flipping halfway through, until firm and golden.

While the meatballs bake, cook spaghetti according to package instructions. Drain and set aside.

In a saucepan, heat olive oil and sauté garlic until fragrant.

Add crushed tomatoes, basil, salt, pepper, and red pepper flakes. Simmer for 10-15 minutes.

Add cooked meatballs to the sauce and simmer for 5 minutes to let the flavors meld.

Serve sauce and meatballs over spaghetti. Garnish with fresh parsley.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 40 minutesTotal time: 60 minutes

Variations

Add chopped spinach or grated zucchini to the meatball mix.

Use chickpeas or black beans instead of lentils.

Swap spaghetti for zucchini noodles for a low-carb version.

Add vegan parmesan or nutritional yeast for a cheesy finish.

Serve with garlic bread or a fresh salad on the side.

storage/reheating

Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days.Store cooked spaghetti separately to avoid sogginess.Reheat on the stovetop or in the microwave.Meatballs can be frozen for up to 2 months—thaw and reheat in sauce.

FAQs

Can I pan-fry the meatballs?

Yes, cook them in a skillet with oil over medium heat until browned on all sides.

What kind of lentils work best?

Green or brown lentils hold their shape and texture better than red ones.

Can I make the meatballs ahead of time?

Absolutely—prep and refrigerate them raw or baked up to 2 days in advance.

Is this recipe gluten-free?

Use gluten-free oats and spaghetti, and tamari instead of soy sauce.

Can I use store-bought vegan meatballs?

Yes, just cook them according to package instructions and add to your sauce.

Why are my meatballs falling apart?

Make sure the mixture isn’t too wet—adjust with more oats if needed and chill before baking.

Do I need a food processor?

It helps with texture but isn’t essential—mash well by hand for a chunkier result.

What’s the best way to reheat leftovers?

Simmer gently in sauce or microwave in short intervals, adding a splash of water if needed.

Can I freeze the sauce too?

Yes, both sauce and meatballs freeze well separately or together.

What’s a good garnish?

Try fresh basil, parsley, or vegan parmesan for extra flavor.

Conclusion

Vegan Spaghetti and Meatballs is a cozy, satisfying dish that proves comfort food can be both healthy and delicious. With hearty lentil-mushroom meatballs, rich tomato sauce, and tender pasta, this recipe delivers classic flavor with a plant-based twist. Perfect for family dinners, meal prep, or impressing guests—this one’s a keeper.