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Vegan Spaghetti and Meatballs

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This Vegan Spaghetti and Meatballs recipe is the ultimate plant-based comfort food! Savory vegan meatballs made with lentils, mushrooms, and walnuts are baked until golden, then simmered in a rich marinara sauce and served over tender spaghetti. It’s cozy, hearty, and sure to satisfy even meat lovers!

Ingredients

Scale

For the Vegan Meatballs:

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 cup mushrooms, finely chopped

  • 1 (15 oz) can brown lentils, drained and rinsed (or 1 1/2 cups cooked lentils)

  • 1/2 cup walnuts, finely chopped

  • 1/2 cup breadcrumbs (use gluten-free if needed)

  • 2 tbsp ground flaxseed + 5 tbsp water (flax egg)

  • 1 tbsp tomato paste

  • 1 tbsp soy sauce or tamari

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • Salt and black pepper, to taste

For the Sauce & Pasta:

  • 1 tbsp olive oil

  • 1 (24 oz) jar marinara sauce (or homemade)

  • 12 oz spaghetti (use gluten-free if needed)

  • Fresh basil or parsley, for garnish

Instructions

  1. Make the Flax Egg:
    In a small bowl, mix flaxseed and water. Set aside for 5 minutes to thicken.

  2. Sauté Veggies:
    In a skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and mushrooms, and cook another 5 minutes until mushrooms release moisture and reduce in size. Let cool slightly.

  3. Prepare Meatball Mixture:
    In a food processor, combine the cooked veggie mix, lentils, walnuts, breadcrumbs, tomato paste, soy sauce, oregano, paprika, and flax egg. Pulse until the mixture holds together but still has some texture. Season with salt and pepper.

  4. Form and Bake Meatballs:
    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll mixture into 1 1/2-inch balls (about 16–18 total). Place on the sheet and bake for 25–30 minutes, flipping halfway, until firm and golden.

  5. Cook Pasta and Heat Sauce:
    While meatballs bake, cook spaghetti according to package directions. In a saucepan, heat marinara sauce over low heat. Add baked meatballs to the sauce and simmer gently for 5–10 minutes.

  6. Serve:
    Plate the spaghetti, top with meatballs and sauce, and garnish with fresh basil or parsley. Enjoy!

Notes

  • These meatballs freeze well—bake, cool, and freeze for up to 3 months.

  • Add a pinch of crushed red pepper to the sauce for a little kick.

  • For a soy-free version, use coconut aminos instead of soy sauce.

Find it online: https://ukfinda.com/vegan-spaghetti-and-meatballs/