Description
Vegan Spaghetti and Meatballs is a delicious plant-based twist on the classic Italian favorite. Featuring tender vegan meatballs made from chickpeas and oats, served over a bed of spaghetti with rich marinara sauce.
Ingredients
Units
Scale
- 8 oz spaghetti (use gluten-free if desired)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook spaghetti according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- In a food processor, combine chickpeas, oats, cooked onion and garlic, tomato paste, nutritional yeast, soy sauce, oregano, basil, salt, and pepper. Pulse until well mixed but still slightly chunky.
- Form mixture into small balls (about 1 tablespoon each) and place on the prepared baking sheet.
- Bake for 25–30 minutes, turning halfway, until golden and firm.
- Heat marinara sauce in a saucepan. Add baked meatballs and simmer for 5–10 minutes to coat and heat through.
- Serve the meatballs over cooked spaghetti. Garnish with fresh herbs if desired.
Notes
- Make ahead: meatballs can be frozen before or after baking.
- Use lentils instead of chickpeas for variation.
- Pair with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg