Why You’ll Love This Recipe

Vegan Spaghetti and Meatballs is a plant-based twist on the Italian-American classic that delivers all the comfort and flavor you crave—without any meat or dairy. Featuring hearty vegan meatballs made from chickpeas, lentils, or mushrooms, and served with a rich tomato sauce over spaghetti, this dish is satisfying, wholesome, and perfect for weeknight dinners or cozy gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vegan meatballs:

cooked lentils or chickpeas (or a mix)breadcrumbs (gluten-free if needed)ground flaxseedgarlic (minced)onion (finely chopped)nutritional yeasttomato pasteItalian seasoningoreganofresh parsleyolive oilsaltblack pepper

For the sauce and pasta:

spaghetti (regular or gluten-free)olive oilgarlic (minced)crushed tomatoes (canned)tomato pastebasiloreganochili flakes (optional)saltblack pepperfresh basil (for garnish)

directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a food processor, pulse lentils or chickpeas until finely chopped (not mushy). Transfer to a mixing bowl.

Add breadcrumbs, flaxseed, garlic, onion, nutritional yeast, tomato paste, herbs, salt, and pepper. Mix well to form a thick mixture.

Roll mixture into small balls and place on the baking sheet. Brush lightly with olive oil.

Bake for 25-30 minutes, turning halfway through, until golden and firm.

While meatballs bake, cook spaghetti according to package instructions. Drain and set aside.

In a large pan, heat olive oil and sauté garlic until fragrant.

Add crushed tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

Add baked meatballs to the sauce and simmer for another 5-10 minutes to let the flavors meld.

Serve meatballs and sauce over spaghetti and garnish with fresh basil.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use mushrooms or walnuts for a richer, earthier meatball base.

Add a splash of balsamic vinegar or red wine to the sauce.

Serve with zucchini noodles or gluten-free pasta.

Top with vegan parmesan or nutritional yeast for extra umami.

Make the meatballs ahead and freeze for easy meal prep.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop, adding a splash of water or sauce if needed.Meatballs can be frozen separately before or after baking for up to 2 months.

FAQs

Can I pan-fry the meatballs instead of baking?

Yes, just cook them in a little oil until browned on all sides.

What can I use instead of breadcrumbs?

Oats or almond flour can work as a substitute.

Can I use store-bought vegan meatballs?

Absolutely, for a quicker version.

Is the sauce spicy?

Only if you add chili flakes—adjust to your taste.

Can I make this gluten-free?

Yes, use gluten-free pasta and breadcrumbs.

Do the meatballs fall apart?

Not if the mixture is firm enough and they’re baked properly.

Can I prep the meatballs in advance?

Yes, refrigerate up to 2 days or freeze for later.

What’s the best way to reheat leftovers?

Warm gently on the stove with extra sauce to keep moist.

Can kids eat this?

Yes, it’s kid-friendly and easy to customize.

What herbs work best?

Basil, oregano, and parsley give it a classic Italian flavor.

Conclusion

Vegan Spaghetti and Meatballs is a comforting, classic dish made meatless without sacrificing flavor or satisfaction. With wholesome ingredients and rich tomato goodness, this recipe proves that plant-based eating can be just as hearty and delicious. Whether you’re feeding a crowd or enjoying a quiet dinner, it’s sure to be a hit at the table.