This vegan spaghetti recipe is hands down, our favorite vegan pasta recipe here at Vegan Test Kitchen. Why?
Because we can’t get enough of the plant-based “meatballs”!
The sauce is pretty delicious too 😉 We used Rao’s for this recipe to save on time! Feel free to use this vodka sauce or your favorite marinara. So many options!
Cruelty-free “meatballs” are where it’s at! I love that Beyond Meat offers these beefy crumbles so I can make realistic tasting meatballs, and they are not paying me to say that!
This vegan spaghetti recipe tastes better than all the other plant-based meatball recipes we’ve tested.
It is simply the best! Just look at those “meatballs”!
Better yet? This recipe is so quick! Literally on the table in 30 minutes.
Pair with a Kale Salad with Caesar dressing and dinner is served!
If you’re lucky enough to have leftovers you can easily make a “meatball” sub for lunch the next day!
WIN-WIN
Sprinkle some homemade vegan parmesan cheese on top for added flavor and texture!
Vegan Spaghetti with Meatballs
This vegan spaghetti recipe is even more delicious with these Beyond Meat "meatballs". It's a delicious recipe that tastes very close to the real thing!
Ingredients
- 1 package beyond meat beefy crumbles
- 4 cloves garlic, minced
- 1 tbsp fresh, chopped basil
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 1 c vital wheat gluten
- 2/3 c nutritional yeast
- 1/2 c whole wheat flour
- 8 oz spinach, blanched & chopped
- 2 c cooked rice we used white
- 3 tbsp tomato paste
- 1 c tomato sauce
- 2 c marinara sauce we used Rao's
- 1 lb spaghetti, cooked
- 1/4 c vegan parmesan cheese optional
Instructions
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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In a medium skillet, sauté the garlic over medium-low heat for 3-5 minutes or until golden and fragrant.
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Meanwhile, combine the vital wheat gluten, nutritional yeast and whole wheat flour. Set aside.
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In a separate bowl mix the beefy crumbles with the (cooked) garlic, basil, oregano, rosemary, sea salt and freshly ground black pepper.
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Stir the blanched spinach and cooked rice into the beefy crumble mixture.
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Add the tomato sauce and tomato paste and stir until combined.
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Add the beefy crumble mixture to the dry ingredients. Mix well.
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Scoop portions of the batter into your hands and make 1" "meatballs" with the mixture. Place each one on a baking sheet 1" apart.
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Bake for 10 minutes, rotate and bake for 10 minutes more.
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Remove the "meatballs" from the oven and place in a skillet over low heat.
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Add the marinara sauce to the skillet and warm over low to medium-low heat for 10 minutes.
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Fold the cooked spaghetti into the sauce with the "meatballs" and serve.
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