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In focus vegan meatballs served on top of spaghetti and marinara sauce on a plate.
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Vegan Spaghetti and Meatballs

For Italian food lovers, vegan spaghetti and meatballs are an absolute must-try! With these plant-based meatballs, you'll get all the flavor of a classic dish without compromising on taste. Plus - they can be cooked in bulk so dinner is always ready when that hunger hits. Bon appétit!
Course Dinner
Cuisine Italian
Keyword easy bean meatball recipe to eat with spaghetti, easy vegan meatballs, italian meatballs, sandwich, sub, vegan italian recipes, vegan meatball recipe, vegan meatballs, vegetarian meatballs, veggie meatballs, wfpb dinner, whole food plant-based
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Jasmin

Equipment

Ingredients

Vegan Meatballs

  • 2 cans of black beans
  • 3 tablespoon gluten powder*
  • ½ cup 45 g oatmeal, grind to flour*
  • 1 teaspoon baking powder
  • ¾ cup 19ßg bulgur, cooked*
  • 1 teaspoon sea salt and to season
  • 2 teaspoon roasted fennel seeds
  • ½ teaspoon smoked paprika
  • ½ teaspoon sage
  • ¼ teaspoon white pepper
  • 1 teaspoon dijon mustard
  • 1 teaspoon paprika
  • 2 tablespoon molasses
  • 2 tablespoon soy sauce coconut aminos, tamarind
  • 1 tablespoon yeast flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric
  • 2 teaspoon flaxseed powder
  • 3 tablespoon tomato paste
  • 2 tablespoon almond butter or other nut butter tahini
  • ¼ cup 60 ml water

Instructions

  • Cook the pasta and the tomato sauce.
  • Let's start with cooking the bulgur. And preheat the oven to 400°F (200°C).
  • It is best to start boiling the pasta water now, it will take a while until it boils, unless you have an induction stove;). Roast the fennel seeds and let them cool slightly.
  • Now take a Food Processor and blend in the black beans, oatmeal, tomato paste, molasses, flax seeds, baking powder and water until they are relatively creamy. It can also still have a few pieces.
  • Now add the remaining ingredients except for the bulgur and the fennel seeds. And mix until the spices are well mixed with the rest of the ingredients. Now fold in the bulgur and the roasted fennel seeds. Taste the mass and season if necessary. We want to have the bulgur whole. So don’t blend too much. Use the pulse function of your food processor.
  • Prepare a baking sheet. I put parchment paper on it. Now form small balls out of the bean mixture and place them on the baking sheet.
  • When you have shaped the whole dough, you can optionally coat the balls with Aquafaba, either by taking the liquid from the black beans or from chickpeas.
  • Bake the vegan balls for about 30 minutes. After 15 minutes I recommend turning the balls over. Then let the meatballs cool for about 10 minutes. This way they become firmer.
  • While the balls are baking, you can cook the spaghetti and prepare the tomato sauce.
  • Now you can add the balls to the sauce and serve with the spaghetti.

Notes

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