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–+ servings
vegan spaghetti and meatballs
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5 from 3 votes

Vegan Spaghetti and Meatballs

Vegan Spaghetti and Meatballs is so scrumptious, you will think you are overindulging at your favorite Italian restaurant right in your own kitchen. Gluten-free and low in fat, indulge! You won't be disappointed.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: Italian
Diet: Vegan
Servings: 4 servings
Calories: 432kcal
Author: Kathy Carmichael

Ingredients

Pasta

  • 8 ounces gluten-free or whole grain spaghetti

Meatballs (Choose the prefrred recipe)

HOMEMADE SPAGETTI SAUCE

  • 26 ounces POMI diced tomatoes (or your favorite diced tomatoes
  • 17 ounces POMI tomato sauce
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 yellow onion diced (about 1 cup)
  • 2 Tablespoons fresh chopped basil + 2 more Tablespoons for garnish
  • 8 ounces mushrooms sliced
  • 8 ounces spinach
  • 1 teaspoon red pepper flakes
  • 2 teaspoons pure maple syrup
  • 3 Tablespoons nutritional yeast

Instructions

Meatballs

  • Preheat the oven to 350 degrees.
  • You can use either recipe above.
  • I suggest freezing the meatballs before baking or adding to the spaghetti sauce.
  • Cook meatballs for 35 minutes (I use a mini muffin pan to prevent them from rolling around).
  • If you plan to freeze the meatballs after cooking and cooking, leave them in the muffin pan and flash freeze for 15 minutes before putting them in a freezer zip lock bag.
  • If you use the meatballs directly from the oven, set them aside until your sauce is prepared. They reheat well in the sauce.
  • If the meatballs are frozen first, they will also cook well in the sauce.

Vegan Spaghetti Sauce

  • In a large stockpot, cook garlic, yellow onion, and mushrooms until translucent.
  • Add a little vegetable broth to avoid sticking.
  • Add the remaining ingredients, except spinach, and bring to a boil.
  • Stir and reduce temperature to low and simmer.
  • Add the spinach; it will wilt immediately.
  • Then add meatballs and allow to simmer until heated throw.

Pasta

  • Bring a large pot of water to a boil with 2 teaspoons of salt.
  • Add pasta and stir.
  • Boil for the amount of time indicated on the package.
  • The pasta I chose took 14 minutes.
  • While pasta cooks, continue to cook the sauce with meatballs.
  • Test a meatball to make sure it is heated through.
  • Using a colander, drain the pasta and rinse with water.
  • I like to mix the pasta with the sauce before serving.

Garmish

Serve

  • In a shallow bowl, place a spoonful of sauce
  • Then, using tongs, add some pasta to the center of the bowl
  • Add more sauce with meatballs
  • Top with basil and Cashew Vegan Parmesan “Cheese”
  • Serve with bread or a side salad
  • ENJOY!

Notes

  • Cook form and flash freeze the vegan meatballs in a single layer on a baking sheet and then transfer them to a freezer-safe bag to prevent them from sticking together. 
  • Or, form the plant-based meatballs uncooked, using the same method, and bake them before adding them to the sauce. 
  • Double the vegan meatball recipe for easy meal prep, or use a small number of vegan meatballs at a time. 
  • If freezing the spaghetti sauce, do not add the fresh spinach.
  • Instead, add the spinach at the end once the sauce is thawed and cooked for the best results. 

Nutrition

Calories: 432kcal | Carbohydrates: 76g | Protein: 29g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 1190mg | Potassium: 1661mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6256IU | Vitamin C: 46mg | Calcium: 204mg | Iron: 9mg