Vegan Spaghetti with Meatballs
Indulge in the ultimate plant-based comfort food with this hearty Vegan Spaghetti with Meatballs recipe! Featuring tender, protein-packed lentil meatballs, alongside a rich, homemade tomato sauce infused with aromatic garlic, basil, and oregano, this vegan twist on the classic Italian dish is bursting with bold flavors. Made with wholesome ingredients like flaxseed, rolled oats, and nutritional yeast, these meatballs are perfectly seasoned with smoked paprika and soy sauce for an irresistible smoky depth. Served over a bed of al dente spaghetti, it’s easy to customize with gluten-free options for both pasta and breadcrumbs. Whether you're treating your family to a cozy dinner or impressing friends with a vegan spin on a classic, this recipe delivers deliciousness in every bite. Don’t forget to garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 12 ounces Dry spaghetti (gluten-free if needed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Coconut sugar (or any vegan sugar)
- 1.5 cups Cooked lentils
- 0.75 cup Breadcrumbs (gluten-free if needed)
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 0.5 cup Rolled oats
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Prepare the flax egg by mixing the ground flaxseed with water in a small bowl. Set aside to thicken for 5 minutes.
Cook the spaghetti according to the package instructions. Drain and set aside.
To make the sauce, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and coconut sugar. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.
Meanwhile, prepare the meatballs. In a food processor, pulse the cooked lentils, flax egg, breadcrumbs, rolled oats, nutritional yeast, soy sauce, smoked paprika, and parsley until the ingredients come together but still have some texture (do not over-process).
Shape the mixture into 12-15 small meatballs using your hands.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
Gently place the cooked meatballs into the tomato sauce and simmer for another 5 minutes to combine flavors.
Serve the spaghetti topped with the vegan meatballs and sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1242 mg | 26% | |
*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.
