Vegan Classic Spaghetti and Meatballs

Transform your weeknight dinner routine with this hearty and satisfying Vegan Classic Spaghetti and Meatballs recipe—an irresistible plant-based twist on a timeless favorite. Featuring a flavorful blend of lentils, walnuts, and oats, these homemade vegan meatballs are baked to perfection, offering a meaty texture without any animal products. Simmered in a richly seasoned tomato sauce infused with garlic, onion, and aromatic dried herbs, this dish captures all the warmth and comfort of the original. Paired with al dente spaghetti and a garnish of fresh basil, it’s perfect for vegans, vegetarians, or anyone looking for a wholesome, family-friendly meal. Ready in just over an hour, this recipe delivers bold flavors, protein-packed nutrition, and classic Italian charm—making it a must-try for your plant-based pasta night!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 12 oz Spaghetti
• 28 oz Canned crushed tomatoes
• 3 tbsp Olive oil
• 4 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh basil, chopped
• 1 cup Cooked lentils
• 0.5 cup Rolled oats
• 0.5 cup Walnuts
• 2 tbsp Nutritional yeast
• 1 tbsp Soy sauce
• 1 tbsp Ground flaxseed
• 2 tbsp Water

Directions

Step 1

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Combine the ground flaxseed and water in a small bowl and let it sit for 5 minutes to form a flax egg.

Step 3

In a food processor, pulse the walnuts until they are finely ground.

Step 4

Add the cooked lentils, rolled oats, nutritional yeast, soy sauce, flax egg, 1 minced garlic clove, half of the chopped onion, 0.5 tsp of salt, and 0.25 tsp of black pepper to the food processor. Pulse until the mixture is well combined, and can be formed into balls.

Step 5

Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. Bake for 25 minutes until firm and lightly browned.

Step 6

While the meatballs are baking, heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the remaining chopped onion and cook until translucent, about 5 minutes.

Step 7

Add the remaining minced garlic to the saucepan and cook for another 1-2 minutes until fragrant.

Step 8

Stir in the crushed tomatoes, dried oregano, dried basil, 1 tsp of salt, and 0.25 tsp of black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.

Step 9

Cook the spaghetti according to package instructions in salted boiling water. Drain and set aside.

Step 10

When the meatballs are done baking, carefully add them to the tomato sauce and gently stir to coat. Let them simmer in the sauce for another 5 minutes.

Step 11

Serve the vegan meatballs and sauce over the cooked spaghetti and garnish with fresh basil.

Nutrition Facts

Serving size	(1729.6g)

Amount per serving	% Daily Value*
Calories	2058.6

Total Fat 92.8g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 32.3g
Cholesterol 0mg	0%
Sodium 5139.4mg	0%
Total Carbohydrate 250.0g	0%
Dietary Fiber 51.3g	0%
Total Sugars 46.2g
Protein 75.6g	0%

Vitamin D 0IU	0%
Calcium 638.6mg	0%
Iron 27.8mg	0%
Potassium 4635.2mg	0%

*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.

Source of Calories

Fat: 39.1%

Protein: 14.1%

Carbs: 46.8%