Vegan Spaghetti with Meatballs and Tomato Sauce

Indulge in the comforting flavors of this Vegan Spaghetti with Meatballs and Tomato Sauce, a plant-based take on a classic Italian favorite. Perfectly al dente spaghetti is paired with tender, savory vegan meatballs made from a rich blend of plant-based ground meat, flaxseed egg, and Italian seasonings. The meatballs are pan-seared to golden perfection, then simmered in a robust homemade tomato sauce infused with garlic, onion, basil, and oregano. This easy-to-make dish is both hearty and wholesome, with options to make it gluten-free for a fully inclusive dining experience. Garnished with fresh parsley, it’s a satisfying, family-friendly meal that’s as delicious as it is nutritious. Ideal for weeknight dinners or special occasions, this recipe will quickly become a vegan staple in your kitchen!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (gluten-free if needed)
• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 tsp Red pepper flakes (optional)
• 0.25 cup Fresh parsley, chopped (for garnish)
• 14 oz Plant-based ground meat substitute
• 0.5 cup Breadcrumbs (gluten-free if needed)
• 1 tbsp Ground flaxseeds
• 2 tbsp Water (for flaxseed egg)
• 1 tbsp Nutritional yeast
• 1 tbsp Soy sauce
• 1 tsp Italian seasoning

Directions

Step 1

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

Step 2

In a small bowl, mix the ground flaxseeds and water. Let sit for 5 minutes to create a flaxseed egg.

Step 3

In a large mixing bowl, combine the plant-based ground meat substitute, breadcrumbs, flaxseed egg, nutritional yeast, soy sauce, and Italian seasoning. Mix well until fully combined.

Step 4

Shape the mixture into small, evenly-sized meatballs (about 1 to 1.5 inches in diameter). Place the meatballs on a plate and set aside.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 3–4 minutes on each side, or until browned all over. Transfer the cooked meatballs to a plate and set aside.

Step 6

In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 10–15 minutes, stirring occasionally.

Step 8

Once the sauce has thickened slightly, return the meatballs to the skillet and gently spoon some of the sauce over them. Simmer for another 5–7 minutes to allow the flavors to meld together.

Step 9

Divide the cooked spaghetti among serving plates. Top with the tomato sauce and meatballs.

Step 10

Garnish with chopped fresh parsley and serve warm. Enjoy your vegan spaghetti with meatballs and tomato sauce!

Nutrition Facts

Serving size	(1896.8g)

Amount per serving	% Daily Value*
Calories	2260.2

Total Fat 102.5g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4583.7mg	0%
Total Carbohydrate 256.5g	0%
Dietary Fiber 37.3g	0%
Total Sugars 46.8g
Protein 113.1g	0%

Vitamin D 0IU	0%
Calcium 635.5mg	0%
Iron 35.8mg	0%
Potassium 5018.1mg	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: 38.4%

Protein: 18.8%

Carbs: 42.7%