A hearty and delicious vegan twist on the classic spaghetti and meatballs, made with plant-based ingredients that are full of flavor and nutrition.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a pan over medium heat, add olive oil, sauté the onion and garlic until soft.
In a food processor, combine lentils, cooked onion and garlic, breadcrumbs, parsley, flaxseed mixture, soy sauce, oregano, salt, and pepper. Pulse until the mixture is combined but still has texture.
Form the mixture into 1-inch balls and place on the prepared baking sheet.
Bake for 25-30 minutes, flipping halfway, until golden and firm.
While meatballs are baking, cook spaghetti according to package instructions. Drain and set aside.
Heat marinara sauce in a saucepan over medium heat. Add the baked meatballs and simmer for 5 minutes.
Serve meatballs and sauce over spaghetti. Garnish with fresh basil if desired.

You can substitute lentils with black beans or chickpeas for variation.
Use gluten-free breadcrumbs and pasta if needed.
Leftover meatballs can be stored in the fridge for up to 4 days or frozen for later.