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Vegan Meatballs with Spaghetti

These vegan meatballs would be the ideal comfort food. They are quite simple to create, so yummy and incredibly healthful! Serve them for a fast and effortless dinner. They are among my all-time favourite recipes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 459kcal
Author: Tyas


For the Vegan Meatballs

  • 1 15 oz can kidney-beans
  • 1 large clove of garlic, minced
  • heaped cup sunflower-seeds
  • 1 tsp soy-sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbsp tomato-paste
  • ½ cup rolled oats
  • ½ tbsp olive-oil
  • black-pepper
  • ½ onion, chopped
  • salt

For the Chunky Marinara Sauce

  • 1 large clove garlic, minced
  • 1 can diced tomatoes (14 ½ oz)
  • fresh-basil leaves, cut into small pieces
  • 1 carrot, cut into small pieces
  • 1 tbsp tomato-paste
  • ½ tbsp olive-oil
  • ¼ cup dry red-wine
  • 1 tsp oregano
  • 1 small onion, chopped
  • black-pepper
  • salt

For the Spaghetti

  • 9 oz whole wheat spaghetti

For the Cashew Parmesan

  • 2 tbsp nutritional-yeast
  • ¼ tsp garlic-powder
  • ½ cup unsalted cashews
  • salt


  • Cook the spaghetti in accordance with the directions on the package.
  • Rinse and drain the kidney-beans. Set them in a medium-bowl and mix them well with a fork or a potato masher.
  • In a medium-pan, heat some oil and saute the onions for a few minutes. Add the minced garlic and cook for one more minute.
  • Place the sunflower-seeds in a food-processor and pulse till a nice meal is accomplished.
  • Add the sauteed garlic and onion into the mashed-beans along with the spices, soy-sauce, tomato-paste, ground sunflower-seeds, along with the oats. Season with pepper and salt.
  • Use your hands to thoroughly combine everything. Subsequently form about 12-14 vegan-meatballs.
  • Preheat the oven to 350°F . Bake the vegan meatballs for approximately 15minutes. Gently flip them halfway through the baking-time.
  • Or you might also pan-fry them in a skillet, heat some olive-oil on moderate heat and lightly roast the bean balls for approximately 4minutes till they are gold.
  • You will attain the best results using a cast iron pan. But, I would advise the baking-version. Not only is oil-free, meatballs become more firmer and crispier.
  • Create the marinara sauce: In a medium-pan, heat the olive-oil on moderate heat. Saute the onions about 3minutes, then add the garlic along with the carrot. Cook for another 2-3minutes. Stir in the tomato-paste and then cook for two minutes.
  • Then deglaze with red-wine & allow to evaporate. Add diced tomatoes and simmer for approximately ten minutes. Season with oregano, salt, and pepper. Before serving add a few fresh-basil leaves.
  • Create the cashew Parmesan: Place the cashews, nutritional-yeast, garlic-powder and salt in a food-processor & pulse till a good meal is accomplished.
  • Serve the spaghetti with all the marinara & vegan-meatballs and sprinkle with Parmesan and fresh-basil leaves.