Best Vegan Spaghetti and Meatballs Recipe for Dinner

There’s nothing quite like a comforting plate of spaghetti and meatballs to bring warmth and satisfaction to your dinner table. But if you’re following a vegan lifestyle or just looking to cut down on animal products, you might think that this classic Italian-American dish is off-limits.

Think again! This best vegan spaghetti and meatballs recipe delivers all the rich flavors and hearty textures you crave, without any meat or dairy.

Using wholesome plant-based ingredients, these meatballs are moist, flavorful, and perfectly paired with a robust tomato sauce and al dente spaghetti. Whether you’re a longtime vegan or just experimenting with more plant-based meals, this recipe promises to become an instant favorite in your kitchen.

Easy to prepare and packed with nutrition, these vegan meatballs are made from lentils, mushrooms, and walnuts, providing a satisfying bite that even meat-eaters will love. Plus, the homemade marinara sauce is bursting with fresh herbs and garlic, making every forkful a delight.

Ready to impress friends and family with a vegan twist on a timeless classic? Let’s dive in!

Why You’ll Love This Recipe

This vegan spaghetti and meatballs recipe is a game-changer for anyone who loves traditional Italian flavors but wants to eat more plant-based meals. Here’s why it stands out:

• Rich, meaty texture: Combining lentils, mushrooms, and walnuts creates a perfect “meaty” bite without any animal products.
• Flavor-packed: Herbs, garlic, and nutritional yeast add depth and umami, making these meatballs incredibly savory.
• Easy to make: You’ll whip this up with pantry staples and minimal prep time.
• Family friendly: Even picky eaters will enjoy these hearty meatballs.
• Nutritious: Packed with plant protein, fiber, and essential nutrients.

Ingredients

• For the Vegan Meatballs:
• 1 cup cooked brown lentils (or canned, rinsed)
• 1 cup finely chopped mushrooms (button or cremini)
• ½ cup finely chopped walnuts
• ½ cup breadcrumbs (gluten-free if desired)
• 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Other:
• 12 oz spaghetti (gluten-free if desired)
• Fresh parsley, chopped (optional, for serving)

Equipment

• Large pot for boiling spaghetti
• Large skillet or frying pan
• Mixing bowls
• Food processor or blender (optional, for chopping walnuts and mushrooms finely)
• Baking sheet (optional, if baking meatballs instead of frying)
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir well and let it sit for about 10 minutes until it firms up.
2. Cook the lentils: If using dry lentils, rinse and cook according to package instructions until tender. Drain well and let cool.
3. Chop the mushrooms and walnuts: Finely chop mushrooms and walnuts by hand or pulse in a food processor until they resemble coarse crumbs. This adds to the meaty texture.
4. Sauté the aromatics: In a skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onions and garlic; sauté until translucent and fragrant, about 5 minutes. Let cool slightly.
5. Make the meatball mixture: In a large bowl, combine cooked lentils, chopped mushrooms, walnuts, sautéed onions and garlic, breadcrumbs, nutritional yeast, dried herbs, smoked paprika, salt, and pepper. Add the flax egg and mix thoroughly until the mixture holds together. If too wet, add more breadcrumbs; if too dry, add a splash of water or vegetable broth.
6. Form the meatballs: Using your hands, shape the mixture into 1½-inch balls and place them on a plate or baking sheet.
7. Cook the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for about 4-5 minutes per side until golden brown and firm. Alternatively, bake at 375°F (190°C) for 20-25 minutes, turning once halfway through for even browning.
8. Prepare the tomato sauce: In a saucepan, heat 2 tablespoons olive oil over medium heat. Add chopped onions and garlic; sauté until soft. Stir in crushed tomatoes, tomato paste, dried herbs, sugar (if using), salt, and pepper. Simmer gently for 15-20 minutes, stirring occasionally.
9. Cook the spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
10. Combine and serve: Gently add the cooked vegan meatballs to the tomato sauce and simmer for an additional 5 minutes to meld flavors. Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil and parsley if desired.

Tips & Variations

“For a gluten-free version, swap regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also bake the meatballs to reduce oil use and keep them lighter.”

• Add mushrooms: They’re a secret weapon for adding moisture and umami to vegan meatballs.
• Try different beans: Substitute lentils with black beans or chickpeas for a different twist.
• Spice it up: Add red pepper flakes or smoked chipotle powder for a smoky kick.
• Make it cheesy: Sprinkle nutritional yeast on top for a cheesy flavor or add vegan parmesan.
• Freeze for later: These meatballs freeze beautifully. Store cooked meatballs in a freezer bag and reheat in sauce when ready.

Nutrition Facts

Serving Suggestions

This vegan spaghetti and meatballs dish pairs wonderfully with a variety of sides and toppings to elevate your meal:

• Serve with a fresh green salad tossed in balsamic vinaigrette for a light contrast.
• Garlic bread or vegan focaccia is perfect for soaking up extra sauce.
• Add steamed or roasted vegetables like broccoli, zucchini, or bell peppers for added nutrition.
• Top with vegan parmesan or a drizzle of high-quality olive oil for extra richness.
• For a fun twist, try serving the meatballs over creamy polenta or spiralized zucchini noodles.

Conclusion

Whether you’re vegan, vegetarian, or simply looking to enjoy a wholesome and delicious meal, this best vegan spaghetti and meatballs recipe is a must-try. It perfectly captures the heartiness of traditional meatballs with plant-based ingredients that are both nutritious and satisfying.

The combination of lentils, mushrooms, and walnuts creates a texture and flavor that will impress even the most devoted meat lovers. Plus, the homemade tomato sauce adds a bright, fresh finishing touch that ties everything together beautifully.

Not only is this recipe easy to make, but it’s also versatile and can be adapted to suit your dietary needs or flavor preferences. For more inspiring dishes, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or cool down with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

If you’re in the mood for another comforting meal, our Clam Chowder San Francisco Recipe is a classic worth trying (vegan adaptations welcome!).

Give this vegan spaghetti and meatballs recipe a try and enjoy a nutritious, delicious meal that everyone at the table will love!

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