There’s something universally comforting about a classic plate of spaghetti and meatballs. For those embracing a vegan lifestyle, you don't have to miss out on this traditional dish. Our Vegan Spaghetti and Meatballs are not just a plant-based alternative—they are a full-on culinary delight. Imagine tender vegan meatballs, seasoned to perfection, nestled in a rich tomato sauce atop a bed of spaghetti. This recipe brings together the best of both worlds: the nostalgic taste of Italy with a compassionate, plant-based twist. Perfect for any family dinner, these vegan meatballs will surprise and delight even the most skeptical of eaters. Dive into the flavours of this wholesome dish, and you’ll see why it's a must-add to your collection of vegan and lacto vegetarian recipes.
Recipe:
Serves: 4
Preparation time: 30 minutes
Marinating time: 40 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the vegan meatballs:
1 cup of breadcrumbs
1/2 cup of chopped onions
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp tomato paste
2 tbsp soy sauce
1 tbsp nutritional yeast
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil for frying
For the spaghetti and sauce:
400g spaghetti (Use Code: PALATE35)
2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 can (400g) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil, chopped for garnish
Method:
Begin by preparing the meatballs. In a large mixing bowl, mash the chickpeas using a fork or potato masher until slightly chunky but mostly smooth.
Add breadcrumbs, chopped onions, garlic, parsley, tomato paste, soy sauce, nutritional yeast, oregano, and smoked paprika. Season with salt and pepper to taste. Mix until all ingredients are well combined.
Shape the mixture into 16-20 balls, about the size of a golf ball. If the mixture is too crumbly, add a bit more tomato paste or a splash of water.
Heat olive oil in a large frying pan over medium heat. Fry the meatballs in batches, turning them until all sides are golden brown and crisp, about 8-10 minutes. Remove from the pan and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
For the sauce, heat olive oil in the same pan used for the meatballs. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Pour in the crushed tomatoes, dried basil, and oregano. Season with salt and pepper. Simmer the sauce for 10-15 minutes, allowing the flavours to meld together.
Add the meatballs back into the sauce, gently stirring to coat them evenly. Let the meatballs simmer in the sauce for an additional 5 minutes.
Serve the meatballs and sauce over a bed of spaghetti. Garnish with fresh basil and a sprinkle of vegan Parmesan cheese.
Additional Tips:
To make this dish even more special, consider adding some freshly chopped herbs or a drizzle of high-quality olive oil just before serving. Pair with a simple side salad or garlic bread for a complete meal that everyone will love.
Allergy information / alternatives:
For a gluten-free option, use gluten-free breadcrumbs and pasta. Make sure all your other ingredients, like soy sauce, are also gluten-free. If you’re not a fan of chickpeas, you can use lentils or black beans as a substitute for the meatballs.
Nutritional Information (per serving):
Calories: 380 kcal per serving
Protein: 12g
Fat: 14g
Carbohydrates: 48g
Fibre: 8g
Sugar: 6g
Salt: 2g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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