Vegan Spaghetti and Meatballs

Why You’ll Love This Recipe

Vegan Spaghetti and Meatballs is a hearty, comforting dish that brings the classic Italian favorite into plant-based territory. With savory, protein-rich meatless meatballs and a rich tomato sauce served over perfectly cooked spaghetti, this meal is satisfying, flavorful, and ideal for both weeknight dinners and special occasions.

ingredients

this Recipe

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

spaghettiolive oilyellow oniongarlictomato pastecrushed tomatoesdried oreganofresh basilsaltblack pepperred pepper flakes (optional)canned lentilsrolled oatsbreadcrumbsnutritional yeastyellow mustardsoy saucetahini or olive oil

directions

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

In a skillet over medium heat, sauté diced onion in olive oil until soft. Add minced garlic and cook for 1 minute.

Stir in tomato paste and cook for another minute. Then add crushed tomatoes, dried oregano, salt, pepper, and red pepper flakes. Simmer for 15-20 minutes.

To make the meatballs, combine canned lentils, oats, breadcrumbs, nutritional yeast, mustard, soy sauce, and tahini in a food processor. Pulse until well combined but not fully smooth.

Roll the mixture into balls and place them on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 25-30 minutes, flipping halfway through.

Add the baked meatballs to the simmering sauce and let them soak up flavor for 5-10 minutes.

Serve hot over spaghetti and garnish with fresh basil.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Use chickpeas or black beans instead of lentils for a different base.

Add chopped mushrooms to the meatball mix for extra umami.

Try zucchini noodles or gluten-free pasta for dietary preferences.

Sprinkle with vegan parmesan or nutritional yeast for added flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove or in the microwave until hot throughout.
Freeze meatballs separately for up to 2 months and reheat as needed.

FAQs

Can I use store-bought vegan meatballs?

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

How can I make this gluten-free?

Use gluten-free spaghetti and certified gluten-free oats and breadcrumbs.

Do I need a food processor?

A food processor helps with texture, but a potato masher and mixing by hand can also work.

Can I freeze the sauce?

Yes, the tomato sauce freezes well for up to 3 months.

Are the meatballs firm?

Yes, baking them gives a crispy outside and tender inside.

Can I pan-fry the meatballs?

Yes, pan-frying in a bit of oil adds extra crispiness.

What kind of lentils work best?

Brown or green lentils hold their shape best and add great texture.

Can I double the recipe?

Absolutely, this recipe scales well for meal prep or guests.

Is this recipe kid-friendly?

Yes, it’s mild and familiar, great for picky eaters.

Can I add vegetables?

Feel free to mix in bell peppers, spinach, or zucchini to the sauce.

Conclusion

Vegan Spaghetti and Meatballs is a wholesome twist on a beloved classic, offering comfort food vibes without any animal products. Packed with flavor, nutrition, and versatility, it’s sure to become a favorite in your meal rotation whether you’re vegan or just exploring plant-based meals.

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