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Vegan Spaghetti and Meatballs

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking/Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

Vegan Spaghetti and Meatballs is a plant-based take on the classic Italian comfort dish, featuring tender vegan meatballs made from lentils and mushrooms, served over spaghetti with a rich tomato marinara sauce.

Ingredients

Units Scale
  • 8 oz spaghetti (use gluten-free if needed)
  • 1 tablespoon olive oil
  • 2 cups cooked lentils
  • 1 cup finely chopped mushrooms
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a skillet, heat olive oil over medium heat. Add chopped mushrooms and cook until softened and moisture has evaporated, about 5–7 minutes.
  3. In a food processor, combine cooked lentils, sautéed mushrooms, breadcrumbs, parsley, flax egg, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pulse until combined but still textured.
  4. Form the mixture into 1 to 1.5-inch balls and place them on the prepared baking sheet.
  5. Bake for 25–30 minutes, flipping halfway through, until firm and golden.
  6. While meatballs bake, cook spaghetti according to package instructions. Drain and set aside.
  7. Heat marinara sauce in a saucepan over medium heat. Add baked meatballs and simmer for 5–10 minutes to soak up the flavor.
  8. Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil if desired.

Notes

  • You can freeze the vegan meatballs before or after baking for easy meal prep.
  • Use gluten-free breadcrumbs and pasta for a gluten-free version.
  • Add red pepper flakes to the sauce for a spicy kick.
  • Try topping with vegan Parmesan for extra flavor.

Nutrition

  • Serving Size: 1 plate
  • Calories: 450
  • Sugar: 8g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 10g
  • Protein: 18g
  • Cholesterol: 0mg

Find it online: https://newsvks.com/vegan-spaghetti-and-meatballs/