Vegan Spaghetti and Meatballs

Most of us have had this classic dish as children or still today. I am sharing my favorite vegan spaghetti with meatballs as a new healthy twist!

5 from 3 votes

Print Pin

Course: Entrée, Main Course

Cuisine: American, Italian

Keyword: Vegan Spaghetti and Meatballs

Prep Time: 20

Cook Time: 45

Servings: servings

Calories: 432kcal

Fill a large pot two-thirds with water and place it n medium heat.
Add salt and oil.
Once the water starts to boil, add spaghetti and cook them for 7 to 10 minutes or until al dente.
Once done, drain the spaghetti and drizzle with oil. Toss and set aside.

In a food processor bowl, add extra firm tofu, Bragg’s liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt, and process until you get a fine paste.
Once done, place the mixture into a bowl. Add breadcrumbs and mix well.
Grease your hands with olive oil and shape this mixture onto equal-sized balls. Place the balls on a parchment-lined baking tray.
Place the baking tray in a preheated oven at 375℉ for about 30 minutes or until the meatballs get color. Flip halfway into the cook.
Once done, take them off the oven and set them aside.

In a large saucepan, add olive oil and place it on medium heat.
Once the oil is hot, add onions and cook for about 3 minutes or until the onions turn translucent and are soft.
Add garlic and cook for a minute.
Next, add chopped cilantro, garlic powder, crushed tomatoes, Italian seasoning, and mix well.
Bring the mixture to a boil and reduce the heat. Let the mixture simmer for 5 minutes or until the tomato sauce thickens up.
Once done, turn off the heat and add vegan meatballs to the sauce. Mix so that the sauce coats the meatballs.

On a plate, place cooked and drained spaghetti and top it with vegan meatballs and tomato sauce.
Garnish with fresh cilantro and basil. Enjoy.