Description

This hearty vegan take on the classic spaghetti and meatballs is packed with flavor and plant-based goodness. The meatballs are made with lentils, mushrooms, and oats, creating a satisfying texture that pairs perfectly with a rich tomato sauce and tender spaghetti. It’s a comforting dish the whole family will love—perfect for weeknight dinners or cozy weekends.

Ingredients

For the Meatballs:

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked brown lentils
1 cup mushrooms, finely chopped
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup rolled oats
1/4 cup breadcrumbs (use gluten-free if needed)

For the Sauce:

2 tablespoons olive oil
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste

For the Pasta:

12 oz spaghetti (use gluten-free if needed)
Salt, for boiling water

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Instructions

Make the Meatballs:
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown, around 6–8 minutes.
Transfer the mixture to a food processor. Add lentils, soy sauce, tomato paste, oregano, salt, pepper, oats, and breadcrumbs. Pulse until combined and sticky but not too smooth.
Roll the mixture into balls (about 1 tablespoon each) and place on a lined baking sheet. Chill in the fridge for 15 minutes to help them firm up.
Bake the Meatballs:
Preheat oven to 400°F (200°C). Bake meatballs for 25 minutes, flipping halfway, until browned and firm.
Make the Sauce:
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer for 15–20 minutes, stirring occasionally.
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
Combine and Serve:
Add the baked meatballs to the sauce and gently coat them. Serve over spaghetti and top with fresh basil or vegan parmesan if desired.

Notes

You can swap mushrooms with finely grated zucchini or carrots if preferred.
The meatballs freeze well—bake and cool them first, then freeze for up to 2 months.
Use gluten-free spaghetti and breadcrumbs to make this recipe completely gluten-free.

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 8g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 10g
Protein: 18g
Cholesterol: 0mg