Vegan Spaghetti & Meatballs Recipe for Cozy Dinners

Comfort meets compassion in this hearty vegan spaghetti and meatballs creation that challenges every preconceived notion about plant-based eating.

Culinary magic happens when simple ingredients combine with rich, savory flavors.

Crafted with carefully selected plant proteins, these “meatballs” deliver robust texture and depth that surprise even dedicated meat lovers.

Each twirled forkful promises a nostalgic dining experience without compromising ethical choices.

Wholesome and satisfying, the dish transforms traditional Italian comfort food into a compassionate masterpiece.

Packed with nutrients and bursting with umami, you’ll want to savor every single bite.

Let this recipe change how you think about vegan cuisine forever.

Vegan Spaghetti and Meatballs Tips You’ll Appreciate

• Boost Flax Egg Binding: Mix flaxseed and water precisely to create a perfect vegan egg substitute that helps bind ingredients effectively.
• Maximize Mushroom Flavor: Sauté mushrooms until they release moisture and reduce in size, concentrating their umami taste and improving meatball texture.
• Perfect Meatball Consistency: Pulse ingredients in the food processor carefully to maintain some texture, preventing a mushy or overly processed mixture.
• Prevent Dry Meatballs: Flip meatballs halfway through baking to ensure even browning and moisture retention, keeping them juicy and golden.
• Balance Sauce Simmering: Gently simmer meatballs in marinara sauce for 5-10 minutes to allow flavors to meld without breaking down the delicate vegan meatballs.

Keeping Vegan Spaghetti and Meatballs Fresh After Dinner

• Store leftover vegan meatballs and spaghetti in an airtight container in the refrigerator for up to 3-4 days.
• Place cooled meatballs and sauce in a freezer-safe container, lasting up to 2 months. Separate pasta to prevent sogginess.
• Warm meatballs at 350F for 10-15 minutes, covered with foil to prevent drying out. Add a splash of marinara sauce for moisture.
• Heat in 30-second intervals, stirring between each, until thoroughly warmed. Add a tablespoon of water to maintain sauce consistency.

What to Pair with Vegan Spaghetti and Meatballs Tonight

• Complement the hearty, savory vegan meatballs with a full-bodied Italian red wine like Chianti or Barbera. The wine's acidity and tannins will cut through the richness of the dish, enhancing the deep umami flavors of the lentil and walnut meatballs.
• Create a crisp arugula salad with lemon vinaigrette to balance the rich pasta. Toss fresh greens with shaved fennel, toasted pine nuts, and a zesty citrus dressing to provide a bright, refreshing contrast to the hearty main course.
• Sprinkle fresh basil or oregano over the dish to elevate the herb notes in the meatballs. These aromatic herbs will add a layer of freshness and complexity, bringing out the subtle spices in the tomato sauce and plant-based meatballs.
• Serve a crusty garlic focaccia or rustic sourdough bread to soak up the marinara sauce. The bread's crispy exterior and soft interior will provide a delightful textural contrast and help capture every delicious drop of sauce.

Delicious Twists on Vegan Spaghetti and Meatballs

• Gluten-Free Option: Replace breadcrumbs with gluten-free breadcrumbs or ground rolled oats for those with wheat sensitivities. Use certified gluten-free pasta to complete the meal.
• Nut-Free Adaptation: Substitute walnuts with sunflower seeds or pumpkin seeds for individuals with nut allergies. Maintain the same measurement and preparation technique.
• Protein-Packed Boost: Add quinoa or extra lentils to increase protein content. Replace half the lentils with cooked quinoa for added nutritional value and texture variation.
• Mediterranean Herb Remix: Incorporate fresh Mediterranean herbs like thyme, rosemary, and sage into the meatball mixture. Swap oregano for these herbs to create a more complex flavor profile.

Your Most Asked Vegan Spaghetti and Meatballs Questions

• What makes the meatballs stick together without eggs or meat?

The flax egg acts as a binding agent, helping the lentils, walnuts, and breadcrumbs hold together. When mixed with water, ground flaxseed creates a sticky, egg-like consistency that helps the meatballs maintain their shape during baking.

• Can I use a different type of legume instead of lentils?

Yes, you can substitute lentils with chickpeas or black beans. Just ensure they are well-cooked and drained to prevent excess moisture that could make the meatballs fall apart.

• How do I know the meatballs are fully cooked?

The meatballs are done when they are firm to the touch, golden brown on the outside, and have been baked for 25-30 minutes. Flipping them halfway ensures even cooking and a consistent texture.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, replace regular breadcrumbs with gluten-free breadcrumbs or ground gluten-free oats. Always check that all ingredients, like soy sauce, are certified gluten-free.

Vegan Spaghetti and Meatballs for Everyday Meals

• Create a classic Italian favorite without any animal products, making it perfect for health-conscious and environmentally friendly eaters.
• Prepare the entire dish in under an hour with simple steps that require basic cooking skills, ensuring even novice cooks can successfully make delicious vegan meatballs.
• Combine protein-rich lentils, hearty walnuts, and nutrient-dense vegetables to craft a satisfying meal that delivers essential nutrients without compromising flavor or texture.
• Use affordable ingredients like lentils, mushrooms, and pantry staples to create a wallet-friendly dinner that feeds multiple people without breaking the bank.

Ingredients List for Vegan Spaghetti and Meatballs Success

• Lentils: Hearty legume providing main protein and texture for meatballs.
• Walnuts: Nutty ingredient adding richness and protein to meatball mixture.

• Flaxseed, Water: Natural egg replacement creating cohesive meatball texture.
• Breadcrumbs: Classic binder helping hold meatball mixture together.

• Onion, Garlic: Aromatic vegetables building deep savory base.
• Mushrooms: Umami-rich vegetable adding meaty depth to meatball texture.
• Tomato Paste: Concentrated tomato flavor intensifying overall taste.
• Soy Sauce: Salty liquid providing umami and seasoning.
• Oregano, Paprika: Herbs and spices creating complex Mediterranean-style flavor profile.

• Olive Oil: Cooking fat for sautéing vegetables.
• Salt, Pepper: Essential seasonings for balanced taste.

• Marinara Sauce: Classic tomato-based sauce for serving.
• Spaghetti: Traditional pasta for classic dish presentation.

• Fresh Basil, Parsley: Optional herb toppings for fresh finish.

Cooking Vegan Spaghetti and Meatballs from Scratch

Step 1: Create Flax Binding Agent

Mix flaxseed and water in a small bowl. Let sit for 5 minutes until it thickens into a gel-like consistency.

Step 2: Caramelize Vegetable Base

Heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent. Incorporate garlic and mushrooms, sautéing until mushrooms release moisture and shrink in size. Allow mixture to cool slightly.

Step 3: Blend Meatball Components

• Cooked vegetable mixture
• Lentils
• Walnuts
• Breadcrumbs
• Tomato paste
• Soy sauce
• Oregano
• Paprika
• Prepared flax mixture

Pulse ingredients until they form a cohesive blend with slight texture. Season with salt and pepper to taste.

Step 4: Shape and Roast Meatballs

Preheat oven to 400°F. Cover a baking sheet with parchment paper. Roll mixture into golf ball-sized spheres. Arrange on sheet and bake for 25-30 minutes, turning midway, until golden and firm.

Step 5: Prepare Pasta and Sauce

Cook spaghetti following package instructions. Warm marinara sauce in a saucepan over low heat. Gently add baked meatballs to sauce and simmer for 5-10 minutes.

Step 6: Plate and Garnish

Arrange spaghetti on plates. Top with meatballs and sauce. Sprinkle fresh basil or parsley for a vibrant finish.

Vegan Spaghetti and Meatballs Recipe

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4.6 from 13 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Comforting vegan spaghetti and meatballs bring Italian-inspired plant-based magic to dinner tables worldwide. Plant proteins and hearty marinara create a wholesome meal that satisfies cravings while honoring classic culinary traditions.

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Ingredients

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Protein and Base Ingredients:

• 1 (15 ounces / 425 grams) can brown lentils, drained and rinsed
• ½ cup walnuts, finely chopped
• 1 cup mushrooms, finely chopped

Binding and Flavor Ingredients:

• ½ cup breadcrumbs
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt
• Black pepper

Preparation and Cooking Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (24 ounces / 680 grams) jar marinara sauce
• 12 ounces (340 grams) spaghetti
• Fresh basil or parsley, for garnish

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Instructions

1. Craft a flax egg by whisking flaxseed with water in a small container, allowing the mixture to thicken and develop a gel-like consistency for approximately 5 minutes.
2. Warm olive oil in a skillet over medium heat, sautéing diced onions until translucent and softened. Introduce minced garlic and sliced mushrooms, cooking until fungi release moisture and reduce in volume.
3. Transfer the vegetable medley to a food processor, combining with lentils, chopped walnuts, breadcrumbs, tomato paste, soy sauce, oregano, paprika, and prepared flax egg. Pulse ingredients to create a cohesive mixture with slight textural variation.
4. Preheat oven to 400F. Line a baking sheet with parchment paper. Carefully shape the protein mixture into uniform spheres, approximately 1½ inches in diameter.
5. Arrange meatballs on prepared baking sheet, ensuring spacing between each. Roast for 25-30 minutes, rotating midway to ensure even golden-brown coloration and firm texture.
6. Simultaneously, cook spaghetti according to package instructions in salted boiling water until al dente.
7. Gently warm marinara sauce in a separate saucepan. Delicately nestle baked meatballs into the sauce, allowing them to simmer and absorb flavors for 5-10 minutes.
8. Plate pasta, crown with herbed meatballs and sauce, and garnish with fresh basil or parsley for a vibrant finish.

Notes

• Swap Lentils Wisely: Choose green or brown lentils for the best texture and binding properties in vegan meatballs, avoiding red lentils which can become too mushy.
• Boost Umami Depth: Add a splash of mushroom-based worcestershire sauce or a pinch of nutritional yeast to enhance the savory, meaty flavor profile of the meatballs.
• Perfect Meatball Consistency: Don’t over-process the mixture; keeping some texture helps prevent dense, tough meatballs and maintains a more authentic feel.
• Gluten-Free Adaptation: Replace wheat breadcrumbs with gluten-free alternatives like almond flour or certified gluten-free breadcrumbs to make the recipe celiac-friendly.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 4g
• Sodium: 800mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg