Vegan Classic Spaghetti and Meatballs
Discover the ultimate comfort food makeover with this Vegan Classic Spaghetti and Meatballs recipe, a plant-based twist on a traditional favorite that's perfect for family dinners or cozy weeknight meals. Featuring hearty lentil-and-walnut meatballs baked to perfection, these savory bites are packed with protein, nutritional yeast for a cheesy flavor, and a hint of soy sauce for depth. Paired with a homemade tomato sauce infused with garlic, onion, and fragrant dried herbs, and served atop al dente spaghetti, this dish is bursting with flavor and loaded with wholesome ingredients. Ready in just over an hour, it’s an approachable, dairy-free, and cruelty-free pasta recipe that will impress vegans and non-vegans alike. Garnish with fresh basil and get ready to savor every forkful of this classic reimagined!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 28 oz Canned crushed tomatoes
- 3 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh basil, chopped
- 1 cup Cooked lentils
- 0.5 cup Rolled oats
- 0.5 cup Walnuts
- 2 tbsp Nutritional yeast
- 1 tbsp Soy sauce
- 1 tbsp Ground flaxseed
- 2 tbsp Water
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine the ground flaxseed and water in a small bowl and let it sit for 5 minutes to form a flax egg.
In a food processor, pulse the walnuts until they are finely ground.
Add the cooked lentils, rolled oats, nutritional yeast, soy sauce, flax egg, 1 minced garlic clove, half of the chopped onion, 0.5 tsp of salt, and 0.25 tsp of black pepper to the food processor. Pulse until the mixture is well combined, and can be formed into balls.
Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. Bake for 25 minutes until firm and lightly browned.
While the meatballs are baking, heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the remaining chopped onion and cook until translucent, about 5 minutes.
Add the remaining minced garlic to the saucepan and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, 1 tsp of salt, and 0.25 tsp of black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
Cook the spaghetti according to package instructions in salted boiling water. Drain and set aside.
When the meatballs are done baking, carefully add them to the tomato sauce and gently stir to coat. Let them simmer in the sauce for another 5 minutes.
Serve the vegan meatballs and sauce over the cooked spaghetti and garnish with fresh basil.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4505 mg | 196% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 40.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3665 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
