A comforting classic made completely plant-based, Vegan Spaghetti and Meatballs is a delicious twist on the traditional Italian favorite. This recipe pairs tender vegan meatballs with a rich tomato sauce and perfectly cooked spaghetti, making it a hearty meal that’s ideal for weeknights or special occasions.

Why You’ll Love This Recipe

It’s 100% plant-based and packed with flavor
High in protein and fiber from wholesome ingredients
Easy to make and great for meal prep
Kid-friendly and crowd-pleasing
Freezer-friendly for future meals

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spaghetti pasta
Cooked lentils
Rolled oats
Onion
Garlic
Tomato paste
Soy sauce or tamari
Italian seasoning
Fresh parsley
Olive oil
Salt and pepper
Crushed tomatoes
Basil

directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a food processor, combine cooked lentils, rolled oats, chopped onion, garlic, tomato paste, soy sauce, Italian seasoning, parsley, salt, and pepper. Pulse until a coarse mixture forms.
Roll the mixture into balls and place them on the baking sheet. Brush or spray lightly with olive oil.
Bake for 25-30 minutes, turning halfway through, until browned and firm.
While the meatballs bake, cook the spaghetti according to package directions. Drain and set aside.
In a saucepan, heat olive oil and sauté garlic. Add crushed tomatoes and basil, simmer for 15-20 minutes.
Add the baked meatballs to the sauce and let simmer for 5-10 minutes.
Serve the meatballs and sauce over the cooked spaghetti and garnish with fresh parsley or vegan parmesan if desired.

Servings and timing

This recipe makes approximately 4 servings. Total preparation and cooking time is about 45 minutes.

Variations

Use chickpeas or black beans instead of lentils for the meatballs
Add chopped mushrooms to the meatball mixture for an earthy flavor
Swap spaghetti for gluten-free or zucchini noodles
Spice up the sauce with red pepper flakes or a dash of cayenne

storage/reheating

Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through. Meatballs can also be frozen separately for up to 2 months. Reheat from frozen by baking or warming in sauce.

FAQs

How do I make the vegan meatballs hold together?

Using oats and tomato paste helps bind the mixture. Baking firms them up for better texture.

Can I use canned lentils?

Yes, canned lentils work well. Just rinse and drain them before use.

Can I freeze the vegan meatballs?

Absolutely. Freeze them baked or unbaked. Just reheat in the oven or simmer in sauce.

What type of pasta works best?

Classic spaghetti is traditional, but any pasta works, including whole wheat, gluten-free, or veggie noodles.

Can I make the meatballs without a food processor?

Yes, you can mash everything by hand with a potato masher or fork, though the texture will be more rustic.

Is this recipe gluten-free?

It can be! Use gluten-free oats, tamari instead of soy sauce, and gluten-free pasta.

What sauce works best with this?

A simple marinara or tomato basil sauce complements the flavors best.

Can I add veggies to the sauce?

Yes, chopped bell peppers, zucchini, or spinach make great additions to the sauce.

Are the meatballs good for meal prep?

Definitely. You can make a big batch and freeze them for future meals.

How do I keep the meatballs from being too soft?

Make sure your lentils are not overcooked and allow the meatballs to cool slightly after baking to firm up.

Conclusion

Vegan Spaghetti and Meatballs is a delicious, comforting dish that doesn’t compromise on flavor or texture. Whether you’re plant-based or just looking to eat more veggies, this recipe delivers a satisfying meal that everyone will enjoy. Perfect for weeknights, dinner parties, or meal prep, it’s a go-to vegan classic you’ll return to again and again.