Vegan Spaghetti and Meatballs is a compassionate, plant-powered twist on the classic Italian-American favorite. Featuring tender, flavorful vegan meatballs made from chickpeas, lentils, or other wholesome ingredients, paired with rich marinara sauce and perfectly cooked spaghetti, this dish delivers all the comfort and nostalgia of the original—without the meat or dairy. It’s a hearty, satisfying meal that’s sure to impress vegans and meat-eaters alike.
Why You’ll Love This Recipe
- Classic comfort food made 100% plant-based
- High in protein and fiber
- Family-friendly and picky-eater approved
- Uses simple, wholesome ingredients
- Easy to make ahead or meal prep
- Pairs well with any pasta of choice
- Perfect for cozy dinners or gatherings
- Can be baked or pan-fried for texture preference
- Freezer-friendly and great for leftovers
- Delicious, hearty, and totally satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the vegan meatballs:
- Canned chickpeas or cooked lentils
- Rolled oats or breadcrumbs
- Garlic cloves, minced
- Onion, finely chopped
- Ground flaxseed
- Soy sauce or tamari
- Tomato paste
- Italian seasoning
- Nutritional yeast
- Olive oil (for baking or frying)
- Salt and black pepper
For the spaghetti and sauce:
- Spaghetti (use gluten-free if needed)
- Marinara sauce (homemade or store-bought)
- Olive oil
- Fresh basil or parsley (for garnish)
Directions
- Preheat oven to 375°F (190°C) or prep a skillet for frying.
- In a food processor, combine chickpeas (or lentils), oats, garlic, onion, flaxseed, soy sauce, tomato paste, Italian seasoning, nutritional yeast, salt, and pepper. Pulse until the mixture is combined but still textured.
- Roll into 1-inch balls and place on a lined baking sheet.
- Brush lightly with olive oil and bake for 2530 minutes, flipping halfway through, or pan-fry until browned on all sides.
- While meatballs cook, bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Drain and set aside.
- Heat marinara sauce in a saucepan. Add cooked meatballs and simmer gently for 510 minutes.
- Serve the meatballs and sauce over spaghetti, garnished with fresh herbs.
Servings and timing
This recipe serves 4 people.
Total time: approximately 45 minutes
- Prep time: 15 minutes
- Cook time: 30 minutes
Variations
- Use black beans, mushrooms, or walnuts in the meatball mixture
- Add chili flakes or red pepper to the sauce for spice
- Swap spaghetti for zucchini noodles or gluten-free pasta
- Add vegan parmesan or nutritional yeast on top
- Make it oil-free by baking the meatballs without brushing with oil
- Serve the meatballs as sliders or in a sub roll instead of with pasta
- Mix in spinach or kale to the sauce for extra greens
storage/reheating
Let everything cool before storing.
- Refrigerator: Store meatballs and sauce in separate containers for up to 4 days
- Freezer: Freeze cooked meatballs (without sauce) for up to 2 months
- Reheating: Reheat meatballs in sauce on the stovetop over medium heat, or microwave until warmed through. Reheat spaghetti separately to avoid sogginess
FAQs
What are vegan meatballs made of?
Typically chickpeas, lentils, oats, or beans mixed with spices, garlic, onion, and binding agents like flaxseed.
Can I use store-bought vegan meatballs?
Yes, if you’re short on time, pre-made vegan meatballs work great in this recipe.
Is the dish gluten-free?
It can be—just use gluten-free pasta and certified gluten-free oats or breadcrumbs.
Do the meatballs fall apart?
When properly mixed and cooked, they hold together well. Letting them rest after baking helps firm them up.
Can I make this ahead of time?
Yes, prep the meatballs in advance and store them uncooked or cooked in the fridge until ready to serve.
How do I make this nut-free?
This recipe doesn’t contain nuts by default—just ensure your sauce and meatball ingredients are nut-free.
Can I air-fry the vegan meatballs?
Yes, air-fry at 375°F for about 1520 minutes, flipping halfway for even browning.
What sauce works best?
A simple marinara or tomato basil sauce is perfect, but feel free to use a spicy arrabbiata or creamy vegan tomato sauce.
What pasta alternatives can I use?
Zoodles, gluten-free pasta, whole wheat pasta, or even rice noodles work well.
How can I add more protein?
Add hemp seeds to the meatball mix or serve with a sprinkle of vegan cheese or protein-rich pasta.
Conclusion
Vegan Spaghetti and Meatballs is the ultimate plant-based comfort food. With hearty, homemade meatballs and a rich tomato sauce over perfectly cooked spaghetti, this dish is a classic reimagined—delicious, satisfying, and completely vegan. Whether you’re serving it to lifelong vegans or skeptical omnivores, it’s a guaranteed crowd-pleaser.
Description
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!
For the Vegan Meatballs:
For the Sauce & Pasta:
-
Make the Flax Egg:
In a small bowl, mix flaxseed and water. Set aside for 5 minutes to thicken. -
Sauté Veggies:
In a skillet, heat olive oil over medium heat. Add onion and cook for 34 minutes until softened. Add garlic and mushrooms, and cook another 5 minutes until mushrooms release moisture and reduce in size. Let cool slightly. -
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. -
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 1618 total). Place on the sheet and bake for 2530 minutes, flipping halfway, until firm and golden. -
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 510 minutes. -
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.
