Vegan Spaghetti with Meatballs

Experience a plant-based twist on a classic Italian favorite with this hearty Vegan Spaghetti with Meatballs recipe! Tender lentil-based meatballs, infused with flavorful seasonings like smoked paprika and nutritional yeast, are paired with a rich, aromatic tomato sauce made from crushed tomatoes, garlic, and herbs. Served over perfectly cooked spaghetti (gluten-free if needed), this meal is a wholesome, satisfying option that’s both vegan and packed with protein and fiber. Ready in just an hour, it’s ideal for a cozy family dinner or to impress guests with its comforting, restaurant-quality taste. Top it off with fresh parsley and enjoy a flavorful journey that's both healthy and irresistibly indulgent!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 ounces Dry spaghetti (gluten-free if needed)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Coconut sugar (or any vegan sugar)
• 1.5 cups Cooked lentils
• 0.75 cup Breadcrumbs (gluten-free if needed)
• 1 tablespoon Ground flaxseed
• 2 tablespoons Water
• 0.5 cup Rolled oats
• 2 tablespoons Nutritional yeast
• 1 tablespoon Soy sauce (or tamari for gluten-free)
• 1 teaspoon Smoked paprika
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Prepare the flax egg by mixing the ground flaxseed with water in a small bowl. Set aside to thicken for 5 minutes.

Step 2

Cook the spaghetti according to the package instructions. Drain and set aside.

Step 3

To make the sauce, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened.

Step 4

Add the garlic and cook for another minute until fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and coconut sugar. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally.

Step 6

Meanwhile, prepare the meatballs. In a food processor, pulse the cooked lentils, flax egg, breadcrumbs, rolled oats, nutritional yeast, soy sauce, smoked paprika, and parsley until the ingredients come together but still have some texture (do not over-process).

Step 7

Shape the mixture into 12-15 small meatballs using your hands.

Step 8

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.

Step 9

Gently place the cooked meatballs into the tomato sauce and simmer for another 5 minutes to combine flavors.

Step 10

Serve the spaghetti topped with the vegan meatballs and sauce. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1831.5g)

Amount per serving	% Daily Value*
Calories	2751.9

Total Fat 46.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5025.5mg	0%
Total Carbohydrate 489.0g	0%
Dietary Fiber 64.1g	0%
Total Sugars 63.8g
Protein 110.3g	0%

Vitamin D 0IU	0%
Calcium 533.4mg	0%
Iron 32.1mg	0%
Potassium 5853.5mg	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: 15.0%

Protein: 15.6%

Carbs: 69.4%