Vegan Spaghetti with Tomato Sauce and Meatballs
Indulge in a comforting classic with a plant-based twist by trying this Vegan Spaghetti with Tomato Sauce and Meatballs! This hearty dish combines tender gluten-free spaghetti (if needed) with a rich, aromatic tomato sauce made from crushed tomatoes, garlic, and classic Italian herbs. The star of the meal is the savory vegan meatballs, crafted from plant-based ground meat, breadcrumbs, flaxseed, and bold seasonings like smoked paprika and Italian seasoning. Perfectly browned and simmered in the flavorful sauce, these meatballs deliver a satisfying texture and taste that’s sure to impress vegans and meat-eaters alike. Ready in about an hour and packed with wholesome ingredients, this recipe is ideal for a cozy dinner with family or friends. Garnished with fresh parsley for a vibrant finish, this vegan take on an Italian favorite is a must-try for any pasta lover!
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Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free if needed)
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (plus extra for garnish)
- 12 oz Plant-based ground meat
- 0.5 cup Breadcrumbs (gluten-free if needed)
- 1 tbsp Ground flaxseed
- 3 tbsp Water
- 2 tbsp Nutritional yeast
- 0.5 tsp Smoked paprika
- 1 tsp Italian seasoning
Instructions
Start by preparing the flax egg for the meatballs: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for 5 minutes until it thickens.
In a mixing bowl, combine the plant-based ground meat, breadcrumbs, flax egg, nutritional yeast, smoked paprika, Italian seasoning, salt, and pepper. Mix thoroughly until evenly combined.
Using your hands, shape the mixture into 12-16 meatballs, depending on your preferred size. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes (if using), salt, and black pepper. Simmer the sauce over low heat for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain and set aside.
Add the cooked meatballs to the tomato sauce and simmer for an additional 5 minutes to let the flavors meld and heat the meatballs through.
Serve the cooked spaghetti topped with the tomato sauce and meatballs. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 890 mg | 19% | |
*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.
