Vegan Spaghetti with Meatballs and Tomato Sauce
Elevate your weeknight dinners with this delectable Vegan Spaghetti with Meatballs and Tomato Sauce recipe! Crafted with a savory plant-based ground meat substitute, these perfectly seasoned vegan meatballs are complemented by a rich, homemade tomato sauce bursting with the flavors of basil, oregano, and garlic. Paired with tender spaghetti—gluten-free if desired—this wholesome dish delivers all the classic comfort of traditional spaghetti and meatballs without any animal products. Nutritional yeast and flaxseed egg add a nutritious twist, while a medley of herbs ensures every bite is brimming with flavor. Ready in just an hour, this vegan recipe is perfect for the family table or as a satisfying meal prep option. Garnished with a sprinkle of fresh parsley, it’s a mouthwatering way to embrace plant-based dining with all the heartiness you love. Perfect for vegans, vegetarians, and those looking to enjoy a classic dish with a modern twist!
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Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free if needed)
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.25 cup Fresh parsley, chopped (for garnish)
- 14 oz Plant-based ground meat substitute
- 0.5 cup Breadcrumbs (gluten-free if needed)
- 1 tbsp Ground flaxseeds
- 2 tbsp Water (for flaxseed egg)
- 1 tbsp Nutritional yeast
- 1 tbsp Soy sauce
- 1 tsp Italian seasoning
Instructions
Cook the spaghetti according to the package instructions. Drain and set aside.
In a small bowl, mix the ground flaxseeds and water. Let sit for 5 minutes to create a flaxseed egg.
In a large mixing bowl, combine the plant-based ground meat substitute, breadcrumbs, flaxseed egg, nutritional yeast, soy sauce, and Italian seasoning. Mix well until fully combined.
Shape the mixture into small, evenly-sized meatballs (about 1 to 1.5 inches in diameter). Place the meatballs on a plate and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 3–4 minutes on each side, or until browned all over. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 10–15 minutes, stirring occasionally.
Once the sauce has thickened slightly, return the meatballs to the skillet and gently spoon some of the sauce over them. Simmer for another 5–7 minutes to allow the flavors to meld together.
Divide the cooked spaghetti among serving plates. Top with the tomato sauce and meatballs.
Garnish with chopped fresh parsley and serve warm. Enjoy your vegan spaghetti with meatballs and tomato sauce!
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 46.8 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5018 mg | 107% | |
*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.
