If meatless Monday dinner for the whole family is a struggle, look no further. This classic comfort dish satisfies picky eaters and palates of all ages, and it includes a vegan meatball recipe worth bookmarking. The “meatballs” are seasoned with familiar Italian flavors and get their toothsome texture from chickpeas, quinoa, pecans and breadcrumbs. Simmer them in a made-from-scratch sauce, add organic spaghetti, and you’re sure to have full bellies and big smiles!
Vegan Spaghetti & Meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 342 kcal
Ingredients
- 1 12 oz. package organic spaghetti prepared
- 1 Tbsp. extra virgin olive oil
Vegan Meatballs
- 1 15 oz. can chickpeas drained and rinsed
- 1 cup quinoa cooked
- 1/2 cup pecans chopped
- 1/2 cup vegan breadcrumbs
- 1/4 cup nutritional yeast
- 1/2 onion chopped
- 3 garlic cloves minced
- 1 tsp. dried parsley
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt and black pepper
Sauce
- 2 cups organic tomato sauce
- 1 Tbsp. extra virgin olive oil
- 1/4 cup vegetable stock
- 3 garlic cloves minced
- 1 tsp. salt and black pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
Instructions
Vegan Meatballs
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In medium skillet, heat one Tbsp. extra virgin olive oil over medium heat.
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Add onions and garlic cloves and sauté 2-3 minutes until fragrant and translucent. Set aside skillet for later. (Note: Leave leftover pieces of garlic or onion for sauce preparation.)
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In food processor, pulse cooked quinoa, pecans and sautéed onions and garlic for about one minute. Add chickpeas, nutritional yeast, olive oil, oregano, basil, red pepper flakes, smoked paprika, dried parsley, black pepper, sea salt and bread crumbs. Process until mixture is thick.
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Using an ice cream scoop or spoon, shape mixture into balls. Refine ball shapes by hand.
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Reheat skillet over medium-high heat, and add additional olive oil if needed. Arrange meatballs on pan and sear until golden on all sides. Remove each meatball and set aside.
Sauce
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In medium 10-inch skillet over medium-high heat, add 1 Tbsp. olive oil. Add garlic cloves and sauté until fragrant, about 1-2 minutes.
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Add tomato sauce, veggie stock, salt, black pepper, oregano, paprika, garlic powder, parsley and basil, stirring until combined. Bring to boil and reduce heat to low, adding in meatballs and allowing them to simmer in the sauce for 4-5 minutes until tender.
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Add spaghetti to serving bowl or plate, and top with meatballs and sauce.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Vegan Spaghetti & Meatballs
Amount Per Serving (1 g)
Calories 342
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Sodium 1476mg62%
Potassium 840mg24%
Carbohydrates 38g13%
Fiber 10g40%
Sugar 7g8%
Protein 10g20%
Vitamin A 1894IU38%
Vitamin C 14mg17%
Calcium 199mg20%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.