• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Vegan Spaghetti & Meatballs

by Ben, So Vegan February 14, 2019October 26, 2022
February 14, 2019October 26, 2022
Vegan Spaghetti & Meatballs

Spaghetti and meatballs is a tried-and-tested classic.

In fact, before we were vegan, it was one of the first home-cooked dinners we shared together when we first started dating!

Inspired by one of the greatest Disney films of all time, Lady and the Tramp, we’re super chuffed we managed to get this vegan version ready just in time for Valentine’s Day.

It’s the perfect home-cooked meal to share with your loved one on the most romantic day of the year.

This recipe should make 12 vegan meatballs, so it’s a generous portion for only 2 people. But we always find ourselves tucking into the leftovers anyway.

And if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is out right now. 

Roxy & Ben

Vegan Spaghetti & Meatballs

Vegan Spaghetti & Meatballs 🍝
Full recipe: sovegan.co/meatballs

Posted by So Vegan on Thursday, 14 February 2019

Vegan Spaghetti & Meatballs

Vegan Spaghetti & Meatballs

Serves: 2-3 people Prep Time: 20 minutes Cooking Time: 45-55 minutes 45-55 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the vegan meatballs:

  • 100g (3.5oz) green lentils
  • 1 onion
  • 4 garlic cloves
  • 1 tbsp ground flax seeds
  • 4 tbsp rolled oats
  • 2 tbsp black olive tapenade
  • 40g (1.4oz) sun-dried tomatoes
  • 3 tbsp nutritional yeast
  • 2 tsp dried oregano
  • handful of fresh flat-leaf parsley

For the tomato sauce:

  • 2 garlic cloves
  • 500g (17.6oz) passata or chopped tinned tomatoes
  • small handful of fresh basil

To serve:

  • spaghetti for 2 people
  • fresh flat-leaf parsley
  • vegan parmesan

The cupboard essentials:

  • olive oil
  • salt
  • pepper

Method

  1. Rinse the lentils under cold water. Add the lentils to a saucepan and cover with 400ml (approx 1.5 cups) of water. Bring the lentils to the boil, then cover and leave to simmer for 15-20 minutes until they're cooked but not completely soft.
  2. Meanwhile, add a drizzle of olive oil to an oven-proof frying pan over a medium heat. Peel and dice the onion, then transfer it to the pan and fry for 8 minutes. Peel and dice the 4 garlic cloves, add them to the pan and fry for 3 minutes. Then transfer the onion and garlic to a food processor.
  3. When the lentils are ready, drain any excess water and leave them to steam dry for a few minutes. Meanwhile, combine the ground flaxseeds with 2.5 tbsp of water in a small bowl and leave it for a few minutes to create a flax egg.
  4. Preheat the oven to 200°C fan / 425°F fan-assisted.
  5. Transfer the lentils and flax egg to the food processor, along with the rolled oats, tapenade, sun-dried tomatoes, nutritional yeast, oregano, parsley (remove any big stalks) and a generous pinch of pepper. Pulse the mixture half a dozen or so times until most of the ingredients have combined, but avoid over-processing the ingredients otherwise the balls will fall apart. You shouldn't need to add any salt, but give the mixture a quick taste and add more seasoning if necessary.
  6. Use your hands to shape the mixture into 12 evenly-sized balls, then leave them on a chopping to rest for a few minutes.
  7. Add a drizzle of olive oil to the same oven-proof frying pan you used earlier and leave it to heat up over a low-medium heat. When the oil is hot, carefully add the balls and fry for 6-8 minutes, turning every couple of minutes so the balls get crispy on all sides. Avoid over-handling the balls and use a small spoon to gently turn them in the pan.
  8. Transfer the pan to the oven and bake the meatballs for 10 minutes, then remove from the oven and leave to one side.
  9. Meanwhile, add a drizzle of olive oil to a small saucepan over a low-medium heat. Peel and dice the remaining 2 garlic cloves and add them to the saucepan. Fry for 2-3 minutes until the garlic begins to brown.
  10. Pour the passata into the saucepan, then chop the basil leaves and add them to the saucepan along with a pinch of salt and pepper. Simmer on a low heat for 15 minutes.
  11. Cook the spaghetti in salted water as per the packet instructions.
  12. When the sauce is ready, pour it over the meatballs and give them a stir until the balls are completely coated in the sauce.
  13. Drain the spaghetti, then divide it between two pasta bowls and top with the meatballs. Sprinkle some chopped parsley on top and finish with some grated vegan parmesan. Yum!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Try World Vegan Month
7 Comments
1
FacebookTwitterGoogle +Pinterest
Previous post
French Toast
Next post
Sweet Potato & Cauli Curry

You may also like

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Tofu Katsu Sandwich

August 17, 2022

Fiesta Pasta Salad

August 10, 2022

Whipped Feta With Beets + Green Beans

July 27, 2022

15 Minute Dan Dan Style Noodles

July 18, 2022

7 Comments

Joanna February 14, 2019 - 5:01 pm

If we wanted to skip the frying-in-a-pan part, how long would you recommend in the oven?

Reply
Ben, So Vegan February 15, 2019 - 5:56 pm

20 minutes should be fine, but best to check if they have fully cooked after 15 because you don’t want them to be dry. Let us know how it turns out!

Reply
Lindsey Roach February 21, 2019 - 9:38 pm

Could I use green olive tapenade to substitute?

Reply
Roxy, So Vegan March 10, 2019 - 8:43 pm

Hey Lindsey, yes that would work 🙂 Thanks, Roxy

Reply
Clare March 9, 2019 - 9:05 pm

Could I use chia seeds in place of flaxseed?

Reply
Roxy, So Vegan March 10, 2019 - 8:44 pm

Hey Clare, Yup chia seeds would work. Best, Roxy

Reply
Clare McDonald March 24, 2019 - 11:44 am

Thanks so much

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Romesco Bread Swirls

    August 22, 2022
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact