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Vegan Spaghetti and (Beyond) Meatballs
Vegan Spaghetti and (Beyond) Meatballs
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savory vegan spaghetti with plant-based meatballs and homemade tomato sauce for a comforting meal.
Ingredients:
  • 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
  • 4 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1.25 teaspoons salt, divided
  • 0.5 teaspoon freshly ground black pepper, divided
  • 1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground)
  • 1 tablespoon vegan bread crumbs
  • 1.5 teaspoons dried parsley flakes
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 1 (12 ounce) package spaghetti
Instructions:
  • Chop the tomatoes and add them back to the can along with their juices.
  • In a saucepan over medium-high heat, heat 2 tablespoons olive oil. Sauté onion and garlic in the hot oil for 2 minutes, stirring frequently. Mix in diced tomatoes with juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Simmer the sauce on low heat while you make the meatballs.
  • In a bowl, mix the beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder until well combined. Form twelve 1 1/2-inch balls from the mixture.
  • Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, stirring occasionally, approximately 12 minutes.
  • Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium-high heat. Cook meatballs, turning occasionally, until browned and slightly crispy on all sides, about 10 minutes. Then lower the heat to low.
  • Drizzle the hot tomato sauce over the meatballs and gently combine. Let the meatballs simmer in the sauce for another 10 minutes. Serve the flavorful meatballs and sauce over a bed of spaghetti.