Cozy Hearty Vegan Spaghetti and Meatballs Recipe for Soul-Warming Dinners

Comfort food reaches new heights with this plant-based vegan spaghetti and meatballs recipe that delivers incredible flavor and satisfying texture.

Hearty lentil and mushroom meatballs nestle perfectly atop twirling strands of al dente pasta.

Rich marinara sauce coats every bite with robust, soul-warming goodness.

These meatless spheres pack serious protein and nutrients without sacrificing the classic taste you love.

Robust herbs and spices elevate each component, creating a symphony of familiar yet innovative flavors.

This dish proves that compassionate cooking can be deeply delicious and completely fulfilling.

Prepare to be amazed by how a simple plant-based meal can transform your dinner experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 300 kcal

Servings: 5

Ingredients for Vegan Spaghetti and Meatballs

• Flaxseed: Magical egg replacement that creates perfect binding and rich texture.
• Water: Activates flaxseed's binding properties and ensures meatball consistency.

• Lentils: Hearty protein source with meaty texture and earthy undertones.
• Walnuts: Adds nutty depth and provides essential protein and healthy fats.
• Breadcrumbs: Creates structural integrity and helps meatballs hold their shape.
• Onion: Brings sweet aromatic foundation and natural depth to meatball mixture.
• Mushrooms: Contributes umami flavor and moisture-rich meaty characteristics.
• Garlic: Provides robust, intense flavor punch and aromatic complexity.

• Tomato Paste: Concentrates rich tomato flavor and deepens overall taste profile.
• Soy Sauce: Adds savory umami notes and enhances overall meatball complexity.
• Oregano: Classic herb that brings Mediterranean herbal brightness.
• Paprika: Introduces subtle warmth and gentle smoky undertone.
• Salt and Pepper: Essential flavor balancers that elevate entire dish.

• Spaghetti: Classic pasta base that perfectly complements vegan meatballs.
• Marinara Sauce: Bright, tangy sauce that ties entire dish together.
• Fresh Basil or Parsley: Vibrant garnish that adds fresh herbal note.

Tools to Make Plant-Based Spaghetti Shine

• Food Processor: Essential for blending meatball ingredients into perfect consistency.
• Baking Sheet: Lined with parchment paper for easy meatball baking and cleanup.
• Skillet: Perfect for sautéing onions, garlic, and mushrooms with precision.
• Saucepan: Ideal for gently heating marinara sauce and simmering meatballs.
• Small Bowl: Used for preparing flax egg mixture.
• Measuring Cups/Spoons: Crucial for accurate ingredient measurements.
• Wooden Spoon or Spatula: Helps with mixing and stirring ingredients.

Cooking Instructions for This Classic Twist

• Create Flax Binding

Mix flaxseed with water and let sit until it becomes thick and gooey, creating a natural egg replacement.

• Sauté Flavor Base

Warm olive oil in a skillet and cook onions until soft and translucent. Add garlic and mushrooms, stirring until they release their moisture and shrink down.

• Blend Meatball Components

Toss cooked vegetables, lentils, walnuts, breadcrumbs, tomato paste, soy sauce, oregano, paprika, and flax mixture into a food processor. Pulse until ingredients are combined but still have some chunky texture.

• Shape and Roast Protein Balls

Heat oven to 400F. Roll mixture into round balls and place on a lined baking sheet. Bake until edges are crispy and centers are firm, rotating midway through cooking.

• Prepare Pasta and Sauce

Boil spaghetti according to package instructions. Warm marinara sauce in a separate pan. Gently nestle roasted meatballs into the sauce and let simmer briefly.

• Plate and Garnish

Arrange spaghetti on plates, top with saucy meatballs, and sprinkle with fresh herbs for a pop of color and flavor.

Flavor Enhancements for Sauce and Protein

• Let the flax egg sit for exactly 5 minutes to create the ideal binding agent for your vegan meatballs.
• Sautéing vegetables first helps release excess water, ensuring your meatball mixture stays firm and doesn't become soggy.
• Swap walnuts with almonds or sunflower seeds for different nutrient profiles and to accommodate nut allergies.
• Replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe celiac-friendly.
• Meatballs can be prepared ahead and frozen for up to 3 months, making them perfect for quick weeknight dinners or unexpected guests.

Serving It Up Like a Pro

• Party Plate Presentation: Create a dramatic centerpiece with spaghetti twirled elegantly in the middle, surrounded by golden-brown meatballs and draped in rich marinara sauce. Sprinkle fresh herbs for a pop of color and freshness.
• Rustic Family-Style Serving: Serve directly from a large family-style platter, allowing everyone to scoop their own portion. Place fresh basil leaves and extra marinara on the side for customization and extra flavor.
• Gourmet Plating Style: Layer spaghetti neatly on individual plates, carefully arrange meatballs on top, and delicately drizzle sauce in artistic swirls. Garnish with finely chopped parsley and a light dusting of nutritional yeast for depth.
• Side Dish Companions: Pair with a crisp green salad, garlic bread, or roasted vegetables like zucchini and bell peppers to complement the hearty meatball and pasta combination.

Meal Prep and Storage Advice

• Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days, maintaining maximum flavor and texture.
• Prepare double the meatball mixture, freeze uncooked balls on a tray, then transfer to freezer bags for quick future meals within 3 months.
• Prepare components separately – meatballs, sauce, and pasta – to create quick weeknight dinners or pack lunches with minimal day-of cooking effort.
• Warm refrigerated meatballs and sauce gently in a skillet over medium-low heat, adding a splash of water to prevent drying and maintain moisture.

Hearty Vegan Spaghetti and Meatballs Recipe

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4.6 from 9 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Hearty vegan spaghetti and meatballs bring Italian comfort to plant-based plates, crafted with savory lentil “meatballs” and rich marinara sauce. Plant protein and classic flavors combine, promising a satisfying meal that delights with each twirled forkful.

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Ingredients

Scale 1x2x3x

• 1 (15 ounces / 425 grams) can brown lentils, drained and rinsed (or 1 ½ cups cooked lentils)
• ½ cup walnuts, finely chopped
• ½ cup breadcrumbs (use gluten-free if needed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, finely chopped
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 (24 ounces / 680 grams) jar marinara sauce (or homemade)
• 12 ounces / 340 grams spaghetti (use gluten-free if needed)
• 1 tablespoon olive oil
• Fresh basil or parsley, for garnish

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Instructions

1. Flax Egg Creation: Blend flaxseed with water in a small bowl, allowing the mixture to thicken and develop a gel-like consistency for 5 minutes.
2. Vegetable Sautéing: Warm olive oil in a skillet over medium heat, caramelize onions until translucent, then incorporate garlic and mushrooms. Cook until mushrooms release moisture and condense, then allow the mixture to cool slightly.
3. Meatball Preparation: Combine sautéed vegetables with lentils, walnuts, breadcrumbs, tomato paste, soy sauce, oregano, paprika, and flax egg in a food processor. Pulse until ingredients bind together while maintaining a rustic texture. Season with salt and pepper to enhance flavor profile.
4. Baking Process: Warm the oven to 400F (200C). Arrange parchment paper on a baking sheet. Craft uniform meatballs by rolling the mixture into consistent spheres. Position them on the sheet and bake for 25-30 minutes, rotating midway to ensure even golden-brown coloration and firm texture.
5. Pasta and Sauce Assembly: Simultaneously cook spaghetti according to package instructions. Gently warm marinara sauce in a separate saucepan. Nestle baked meatballs into the sauce, allowing them to simmer and absorb flavors for 5-10 minutes.
6. Plating and Presentation: Arrange spaghetti on serving plates, crown with herb-infused meatballs and sauce. Garnish with fresh basil or parsley for a vibrant finishing touch.

Notes

• Use a food processor to pulse ingredients, ensuring meatballs hold together without becoming mushy. Avoid over-processing to maintain a hearty, chunky texture.
• Toast walnuts briefly before adding to mixture to intensify nutty notes and create more complex taste profile in vegan meatballs.
• Let vegetable mixture cool completely before combining with other ingredients to prevent excess liquid, which can make meatballs fall apart during baking.
• Refrigerate meatball mixture for 15-20 minutes before forming balls to help them maintain shape and prevent crumbling during cooking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 300
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 8 g
• Protein: 12 g
• Cholesterol: 0 mg