Vegan Spaghetti with Meatballs and Cheese
Create a comforting, flavor-packed meal with this Vegan Spaghetti with Meatballs and Cheese, a plant-based twist on the classic Italian favorite! Perfectly seasoned, tender vegan meatballs made with plant-based ground meat and a flax egg pair beautifully with a rich tomato basil sauce and creamy, dairy-free cashew cheese. This wholesome dish is easy to customize with gluten-free options and comes together in just under an hour, making it a go-to for weeknight dinners or special occasions. Whether you're vegan, dairy-free, or simply looking for a hearty yet healthy spaghetti recipe, this satisfying meal guarantees to impress your taste buds. Garnish with fresh basil for an extra touch of freshness and dive into the ultimate vegan comfort food experience!
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Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free if preferred)
- 2 tbsp Olive oil
- 8 oz Plant-based ground meat
- 1 cup Breadcrumbs (gluten-free if needed)
- 1 tbsp Ground flaxseeds
- 3 tbsp Water (for flax egg)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 28 oz Crushed tomatoes
- 5 Fresh basil leaves
- 0.25 cup Nutritional yeast
- 0.5 cup Raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 0.5 cup Unsweetened plant-based milk
- 1 tbsp Lemon juice
- 1 Garlic clove
Instructions
Prepare the flax egg by mixing ground flaxseeds with 3 tablespoons of water in a small bowl. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the plant-based ground meat, breadcrumbs, garlic powder, onion powder, dried oregano, salt, black pepper, and the prepared flax egg. Mix thoroughly.
Using your hands, form the mixture into small 1.5-inch meatballs. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 7-10 minutes. Remove from the skillet and set aside.
In the same skillet, heat 1 tablespoon of olive oil and add the crushed tomatoes. Stir in the fresh basil leaves, salt, and pepper to taste. Let the sauce simmer for 10-15 minutes.
Cook the spaghetti according to package instructions. Drain and set aside.
For the vegan cheese sauce, blend the soaked or boiled cashews, nutritional yeast, plant-based milk, lemon juice, garlic clove, and a pinch of salt in a high-speed blender until smooth and creamy.
To serve, divide the cooked spaghetti into bowls. Top each serving with the tomato sauce, vegan meatballs, and a drizzle of the vegan cheese sauce.
Garnish with extra fresh basil leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 35.0 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 866 mg | 67% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 4244 mg | 90% | |
*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.
