Vegan Meatballs With Spaghetti

Vegan Meatballs With Spaghetti

These vegan meatballs are the perfect comfort food. They’re really easy to make, so delicious, and incredibly healthy! Serve them with spaghetti for a quick and easy dinner. I promise you that you will LOVE them. They’re one of my all-time favorite recipes!

When I think of spaghetti with meatballs, the first thing that comes to my mind is the meatball scene in the Disney’s classic ” Lady and the Tramp” when Tramp takes out his Lady for a romantic dinner.

I used to absolutely love meatballs, so of course I had to make a vegan version of this classic American-Italian dinner. And they turned out soooo good!

These vegan meatballs are made from kidney beans. They are really easy to make and super delicious. Serve them with spaghetti for a quick dinner!

Course: Entrée

Cuisine: Italian

Keyword: how to make vegan meatballs, recipe for vegan meatballs, vegan meatballs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 459 kcal

Author: Sina

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Ingredients

For the vegan meatballs:

•                   1 15 oz can kidney beans

•                   1/2 tablespoon olive oil

•                   1 large clove of garlic, minced

•                   1/2 onion, chopped

•                   1 teaspoon oregano

•                   1 teaspoon basil

•                   1 tablespoon tomato paste

•                   1 teaspoon soy sauce

•                   1/2 cup rolled oats

•                   1/3 heaped cup sunflower seeds

•                   salt

•                   black pepper

For the chunky marinara sauce:

•                   1/2 tablespoon olive oil

•                   1 small onion, chopped

•                   1 large clove garlic, minced

•                   1 carrot, cut into small pieces

•                   1 tablespoon tomato paste

•                   1/4 cup dry red wine

•                   1 can diced tomatoes (14,5 oz)

•                   1 teaspoon oregano

•                   fresh basil leaves, cut into small pieces

•                   salt

•                   black pepper

For the spaghetti:

•                   9 oz whole wheat spaghetti

For the cashew Parmesan:

•                   1/2 cup unsalted cashews

•                   2 tablespoons nutritional yeast

•                   1/4 teaspoon garlic powder

•                   salt

Instructions

1.             Cook the spaghetti according to the instructions on the package.

2.             Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork or a potato masher.

3.          In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute.

4.       Put the sunflower seeds in a food processor and pulse until a fine meal is achieved.

Full Recipe: Click Here

Created: BANKHEALTHY

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