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How to Make Vegan Spaghetti and (Beyond) Meatballs - A Step-by-Step Guide

There's nothing quite like a comforting bowl of spaghetti and meatballs, and now vegans can enjoy this classic Italian dish as well! This recipe for Vegan Spaghetti and (Beyond) Meatballs is a delicious and satisfying alternative to the traditional version, using plant-based ingredients to recreate the flavors and textures of the original dish.

Whether you're a vegan looking for a meat-free version of a beloved comfort food, or simply looking to incorporate more plant-based meals into...

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Ingredients

  • 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
  • 4 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 ¼ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground)
  • 1 tablespoon vegan bread crumbs
  • 1 ½ teaspoons dried parsley flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 (12 ounce) package spaghetti

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4

  • Dice tomatoes and return them to the can with their juice.
  • Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
  • Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
  • Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

    • Nutrition

    692 cal.

    • Total Fat: 22g
    • Saturated Fat: 2g
    • Sodium: 1815mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 8g
    • Total Sugars: 11g
    • Protein: 14g
    • Vitamin C: 25mg
    • Calcium: 110mg
    • Iron: 6mg
    • Potassium: 816mg

    Categories

    Vegan recipes
    Spaghetti recipes
    Meatball recipes