Why You’ll Love This Recipe

Vegan Spaghetti and Meatballs is a comforting, plant-based twist on a classic Italian favorite. Juicy, savory meatballs made from wholesome ingredients like lentils, mushrooms, and oats pair perfectly with a rich tomato sauce and tender spaghetti. This dish is hearty, satisfying, and ideal for both weeknight dinners and special gatherings—no one will miss the meat!

ingredients

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

spaghetti (gluten-free if needed)green or brown lentilsmushrooms (cremini or button)rolled oatsgarliconionsoy sauce or tamari (for gluten-free)tomato pasteground flaxseedolive oildried oregano and basilsalt and peppercrushed tomatoesfresh parsley (for garnish)

directions

Cook the lentils according to package instructions until tender, then drain and set aside.

In a skillet, sauté diced onion, garlic, and chopped mushrooms in olive oil until soft and moisture has evaporated.

In a food processor, combine cooked lentils, mushroom mixture, oats, tomato paste, soy sauce, flaxseed, oregano, basil, salt, and pepper. Pulse until well combined but still slightly chunky.

Form the mixture into meatballs and place them on a lined baking sheet.

Bake at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden and firm.

Meanwhile, cook spaghetti according to package instructions. Drain and set aside.

In a saucepan, heat olive oil and add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.

Add the baked meatballs to the sauce and gently stir to coat.

Serve meatballs over spaghetti, garnished with fresh parsley.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use black beans or chickpeas instead of lentils for a different flavor.

Add a pinch of red pepper flakes for a spicy kick.

Swap spaghetti for zucchini noodles for a low-carb version.

Top with vegan parmesan or nutritional yeast for extra richness.

Use fresh basil for a fragrant herbal finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.For longer storage, freeze the meatballs and sauce separately for up to 2 months.To reheat, warm on the stovetop or microwave until heated through. Add a splash of water if sauce thickens too much.

FAQs

What are vegan meatballs made of?

They’re typically made from lentils, mushrooms, oats, and seasonings for a meaty texture and taste.

Can I pan-fry the meatballs instead of baking?

Yes, pan-fry them in a bit of oil until golden on all sides.

Can I make the meatballs ahead of time?

Absolutely. Prepare and store them in the fridge for up to 2 days before baking.

Are these gluten-free?

Use gluten-free oats and tamari, and serve with gluten-free pasta to make the dish completely gluten-free.

Can I use canned lentils?

Yes, just rinse and drain them well before use.

Why are my meatballs falling apart?

Be sure the mixture is well combined and not too dry—add a splash of tomato paste or water if needed.

Can I use other herbs?

Yes, thyme, rosemary, or even smoked paprika can add unique flavors.

Are these kid-friendly?

Definitely! The mild, savory flavors and pasta combo are usually a hit with kids.

How do I make the sauce thicker?

Simmer it longer uncovered or add a spoonful of tomato paste.

What’s the best pasta to use?

Classic spaghetti works great, but you can use linguine, fettuccine, or any pasta you love.

Conclusion

Vegan Spaghetti and Meatballs brings comfort food to the plant-based table with bold flavors and satisfying textures. Whether you’re vegan or just looking to eat more plant-based meals, this dish is a wholesome, tasty choice that pleases the whole family. It’s a modern classic that keeps the soul of the original, all while being kind to the planet.