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Vegan Spaghetti and Meatballs Recipe

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A hearty and flavorful vegan twist on the classic spaghetti and meatballs, made with plant-based ingredients for a satisfying meal.

Ingredients

Units Scale
  • 12 oz spaghetti
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can lentils, drained and rinsed
  • 1/2 cup breadcrumbs
  • 1/4 cup ground flaxseed
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a skillet over medium heat, heat olive oil. Add onion and garlic, cooking until softened, about 5 minutes.
  3. In a food processor, combine cooked onion mixture, lentils, breadcrumbs, flaxseed, soy sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Pulse until combined but still slightly chunky.
  4. Form the mixture into 1-inch balls and place on the prepared baking sheet. Bake for 25-30 minutes, turning halfway, until firm and browned.
  5. While meatballs are baking, cook spaghetti according to package instructions. Drain and set aside.
  6. In a saucepan, heat marinara sauce over medium heat. Add the baked meatballs and simmer for 5-10 minutes.
  7. Serve meatballs over spaghetti and garnish with fresh basil if desired.

Notes

  • For gluten-free, use gluten-free spaghetti and breadcrumbs.
  • Leftover meatballs can be refrigerated for up to 4 days or frozen for later use.
  • Add chili flakes for a spicy kick.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-spaghetti-and-meatballs-recipe/