-
20
minPrep Time -
40
minCook Time -
60
minReady in -
4
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:–
- Seasons:All
- Cuisines:Italian
- Courses:Lunch, Dinner
Recipe Description
Embark on a culinary journey with our Vegan Spaghetti and Meatballs, where classic comfort meets plant-based innovation. This dish features tender, savory meatballs nestled atop a bed of al dente spaghetti, all drenched in a rich, herb-infused tomato sauce that sings with flavors. Each bite delivers the heartiness of traditional Italian cuisine, reimagined with wholesome, vegan ingredients. Perfect for cozy dinners or impressing guests, this dish proves that plant-based eating doesn’t mean compromising on taste or texture. Get ready to indulge in a guilt-free version of this beloved classic, where every forkful is a celebration of flavor and sustainability.
Ingredients
- 1 cup walnuts, finely ground
- 1 cup canned chickpeas, rinsed and mashed
- 1/2 cup breadcrumbs (use gluten-free if desired)
- 2 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil, for frying
- 12 ounces spaghetti (gluten-free if needed)
- 2 cups marinara sauce, homemade or store-bought
- 1 teaspoon olive oil
- Fresh basil, for garnish
- Vegan Parmesan cheese, for serving (optional)
Steps:
- In a large bowl, combine ground walnuts, mashed chickpeas, breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Mix until well combined. Form the mixture into small balls, about the size of a tablespoon each.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10-15 minutes. Remove from heat and set aside.
- While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain and return to the pot, tossing with a teaspoon of olive oil to prevent sticking.
- In a saucepan, warm the marinara sauce over medium heat. Once heated through, gently stir in the cooked meatballs, coating them with the sauce.
- Divide the cooked spaghetti among plates. Top with the meatball and sauce mixture.
- Garnish with fresh basil and vegan Parmesan cheese, if using.
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Dinner, Italian, Lunch, Recipes | No Comments » on Vegan Spaghetti and sudo meatballs