The Coziest Vegan Spaghetti and Meatballs You’ll Ever Make
There’s something magical about twirling a forkful of spaghetti around a perfectly round meatball, isn’t there? I remember rainy Sunday afternoons at my grandmother’s house, where the scent of simmering tomato sauce would wrap around me like a warm hug. When I went vegan, I thought those comforting moments were lost – until I discovered how incredible plant-based meatballs could be. This recipe? It’s become my kitchen’s happy place, and I can’t wait to share it with you.
Ingredients That’ll Make Your Kitchen Smell Like Heaven
- 1 cup cooked brown lentils – These little protein powerhouses give our meatballs that perfect hearty texture. I like cooking mine with a bay leaf for extra flavor!
- 1 cup walnuts – For richness and that satisfying “bite” that makes these meatballs truly special.
- 1/2 cup breadcrumbs – Use panko for extra crispiness, or gluten-free if needed. I’ve even used crushed crackers in a pinch!
- 2 tbsp tomato paste – This secret ingredient adds umami depth that’ll have everyone asking for seconds.
- 1 tbsp Italian seasoning – My nonna would insist you make your own blend with oregano, basil, thyme and rosemary.
- 1 tbsp flaxseed meal + 3 tbsp water – Our vegan “egg” binder that works like magic.
- 4 cloves garlic – Because can you really have too much garlic? (The answer is no.)
- 1 lb spaghetti – I’m partial to bronze-cut for that perfect sauce-clinging texture.
- 28 oz crushed tomatoes – San Marzano if you can find them – their sweetness makes all the difference.
Let’s Make Some Magic Happen
First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. There’s something so comforting about turning on the oven on a chilly evening, isn’t there?
- Make your flax “egg” by whisking together the flaxseed meal and water. Let it sit for 5 minutes until it gets gloriously gooey – just like a real egg!
- Pulse the walnuts in your food processor until they’re finely chopped but not powder. You want some texture here – it makes the meatballs more interesting.
- Add everything else (except the spaghetti and tomatoes, of course!) to the processor. Pulse until it comes together but still has some texture. Pro tip: If the mixture seems too wet, add a bit more breadcrumbs. Too dry? A splash of vegetable broth does wonders.
- Roll your meatballs – I like using a cookie scoop for perfect portions, then rolling them gently between my palms. About 1.5 inches is ideal – big enough to be satisfying but small enough to cook through evenly.
As the meatballs bake (we’ll get to that in part two!), I love putting on some Italian music and starting the sauce. There’s something so therapeutic about watching tomatoes bubble away on the stove, filling the kitchen with that unmistakable aroma of home…
Pro Tips for Perfect Vegan Spaghetti and Meatballs
Want to take your vegan spaghetti and meatballs to the next level? Here are my favorite kitchen-tested secrets:
- Flavor booster: Add 1 tsp of marmite or nutritional yeast to your sauce for extra umami depth
- Crispy meatballs: Bake your meatballs at 400°F for 20 minutes before adding to sauce
- Pasta water magic: Reserve ½ cup of starchy pasta water to help your sauce cling perfectly
- Fresh herb finish: Stir in chopped basil or parsley just before serving for bright flavor
Delicious Variations to Try
This recipe is wonderfully adaptable! Here are some tasty twists:
- Gluten-free: Use chickpea flour instead of breadcrumbs and gluten-free pasta
- Spicy kick: Add red pepper flakes or diced jalapeños to the sauce
- Mushroom lovers: Replace half the lentils with finely chopped mushrooms
- Creamy version: Stir in ¼ cup cashew cream at the end for richness
What to Serve With Your Vegan Spaghetti
Complete your Italian feast with these perfect pairings:
- Crusty garlic bread with vegan butter
- A simple arugula salad with lemon dressing
- Roasted zucchini or eggplant slices
- A glass of Chianti or sparkling water with lemon
Storing and Reheating Like a Pro
Leftovers taste even better the next day! Here’s how to keep them perfect:
- Storage: Keep in airtight containers for 3-4 days in the fridge or freeze for up to 3 months
- Reheating: Add a splash of water and warm gently in a saucepan over medium-low heat
- Freezing tip: Freeze meatballs separately from sauce for best texture
Your Vegan Spaghetti Questions Answered
Can I use a different bean instead of lentils?
Absolutely! Black beans, chickpeas, or white beans all work well. Just adjust seasonings to taste.
Why do my meatballs fall apart?
Make sure your mixture isn’t too wet, and let it chill for 30 minutes before shaping. Baking instead of frying also helps them hold together.
What’s the best store-bought vegan meatball substitute?
We love Beyond Meat or Impossible meatballs for convenience, but homemade always tastes fresher!
Can I make this oil-free?
Yes! Simply sauté your aromatics in vegetable broth instead of oil, and bake the meatballs on parchment paper.
Cozy Comfort in Every Bite
There’s something magical about twirling forkfuls of tender pasta coated in rich tomato sauce, with hearty meatballs that surprise everyone with their meaty texture. This vegan spaghetti and meatballs recipe proves plant-based eating can be just as comforting and satisfying as traditional versions. Whether you’re cooking for family dinner, meal prepping for the week, or impressing non-vegan friends, this dish delivers warmth and nostalgia in every bite. Light some candles, pour the wine, and enjoy that beautiful moment when everyone at the table goes quiet because they’re too busy savoring this delicious meal. Mangia!
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Vegan Spaghetti and Meatballs
Description
A delicious plant-based twist on the classic spaghetti and meatballs, using lentils and mushrooms for a hearty texture.
Ingredients
For the Crust:
- 8 oz spaghetti (or any pasta of choice)
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- 1/2 cup breadcrumbs
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the cooked lentils and mix with chopped mushrooms, breadcrumbs, flax egg, garlic, oregano, basil, salt, and pepper.
- Form the mixture into small meatballs (about 1-inch in diameter) and place them on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown.
- While the meatballs bake, cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add marinara sauce and simmer for 5 minutes. Add the baked meatballs and simmer for another 5 minutes.
- Serve the meatballs and sauce over cooked spaghetti.
Notes
You can customize the seasonings to taste.
