This Vegan Spaghetti and Meatballs recipe is the ultimate plant-based comfort food — hearty, satisfying, and shockingly easy to make. We’re talking juicy, flavorful “meatballs” made from wholesome ingredients like lentils and mushrooms, simmered in a rich tomato sauce and served over perfectly cooked spaghetti. It’s the kind of dish that pleases everyone at the table, whether they’re vegan or not. And the best part? You can get it on the table in under an hour, making it a total weeknight win!

Why You’ll Love This Recipe

Totally Plant-Based: No meat, no dairy, just 100% plant-powered deliciousness.
Quick & Weeknight-Friendly: While it sounds fancy, it’s surprisingly fast and easy — ideal for busy evenings.
Flavor-Packed: These meatballs are bursting with savory umami flavor thanks to mushrooms, garlic, and herbs.
Kid and Carnivore Approved: Even meat-lovers won’t miss the meat — promise.

Ingredients You’ll Need

Here’s everything you’ll need to make this cozy dish — simple ingredients with big impact:

Spaghetti: Use your favorite spaghetti variety — whole wheat, gluten-free, or classic.
Cooked lentils: These form the base of the meatballs, offering a hearty texture and protein.
Mushrooms: Finely chopped and sautéed for a meaty texture and deep umami flavor.
Breadcrumbs: Helps bind the meatballs and gives them structure. Use gluten-free if needed.
Garlic and onion: Essential aromatics for rich, savory depth.
Soy sauce or tamari: Adds saltiness and an extra umami punch.
Tomato paste: Intensifies flavor in both the meatballs and sauce.
Italian herbs: Think oregano, basil, and thyme to infuse that classic Italian flavor.
Olive oil: For sautéing and flavor richness.
Canned crushed tomatoes: Forms the base of the marinara sauce — smooth and bold.
Fresh basil: A must for finishing — adds freshness and fragrance.
Nutritional yeast or vegan parmesan: Optional, but perfect for sprinkling on top.

Variations

Want to mix things up or make this recipe your own? Go for it!

Spicy Kick: Add red pepper flakes to the sauce or meatball mixture for a bit of heat.
Gluten-Free: Use gluten-free breadcrumbs and spaghetti.
Beans Instead of Lentils: Swap in cooked black beans or chickpeas for a slightly different texture.
No Mushrooms? Grated zucchini or finely chopped eggplant also work well in the meatballs.
Cheesy Upgrade: Add a handful of vegan cheese shreds to the meatball mixture before baking.

How to Make Vegan Spaghetti and Meatballs

Step 1: Prepare the Meatballs

Sauté chopped onions, garlic, and mushrooms in olive oil until golden and fragrant. In a food processor, combine the mushroom mixture with cooked lentils, breadcrumbs, tomato paste, soy sauce, and Italian herbs. Pulse until mostly smooth but still a bit chunky for texture. Form into meatballs and place on a lined baking sheet.

Step 2: Bake the Meatballs

Bake the meatballs at 400°F for about 25 minutes, flipping halfway, until firm and golden on the outside.

Step 3: Make the Marinara Sauce

While the meatballs are baking, sauté more garlic in olive oil, then add crushed tomatoes, a spoon of tomato paste, herbs, and a pinch of salt and pepper. Let it simmer gently for 15–20 minutes to develop flavor.

Step 4: Cook the Spaghetti

Boil the spaghetti according to package instructions. Drain, toss lightly with olive oil, and set aside.

Step 5: Combine and Serve

Once the meatballs are ready, gently simmer them in the marinara sauce for a few minutes so they soak up flavor. Plate the spaghetti, top with saucy meatballs, sprinkle fresh basil and vegan parmesan or nutritional yeast, and serve warm.

Pro Tips for Making the Recipe

Don’t Overblend: Keep some texture in the meatball mixture — this helps them hold together and feel “meaty.”
Chill the Meatballs: If you have time, chill the formed meatballs for 15–20 minutes before baking to help them firm up.
Simmer Gently: Let the meatballs simmer in the sauce briefly to soak in all that rich tomato flavor.
Cook Pasta Al Dente: Slightly firm spaghetti holds up better against the hearty sauce and meatballs.

How to Serve

This dish is a classic for a reason — it’s perfect just the way it is. But here are a few ideas to make it even more exciting:

Garnishes:

Top with chopped fresh basil, a drizzle of olive oil, or a sprinkle of vegan parmesan or nutritional yeast.

Side Dishes:

Pair with a crisp green salad or garlic bread (vegan, of course!) for a full Italian-inspired meal.

For a Crowd:

Serve the meatballs separately on a platter with sauce for a tapas-style or buffet setup.

Make Ahead and Storage

Storing Leftovers

Store any leftover meatballs and spaghetti separately in airtight containers in the fridge. They’ll keep well for up to 4 days.

Freezing

Freeze baked meatballs (without sauce) in a single layer, then transfer to a freezer-safe bag for up to 3 months. The sauce can also be frozen separately.

Reheating

Reheat meatballs gently in sauce on the stovetop or in the microwave. Spaghetti can be refreshed with a splash of water and a quick pan toss.

FAQs

Can I make the meatballs without a food processor?
Yes, just mash the lentils with a fork or potato masher and finely chop the mushrooms. The texture will be a bit chunkier but still delicious.

Do the meatballs hold together well?
They really do! The breadcrumbs and lentils work together to create a firm texture. Just make sure not to overblend the mixture.

What if I don’t have lentils on hand?
Cooked chickpeas or black beans are great substitutes and offer a slightly different but still hearty texture.

Can I use store-bought marinara sauce?
Absolutely — if you’re short on time, a good quality jarred sauce works just fine. Just add a little garlic and fresh herbs to make it your own.

Final Thoughts

This Vegan Spaghetti and Meatballs recipe is the kind of dish that turns skeptics into believers. It’s cozy, deeply satisfying, and packed with flavor in every bite. Whether you’re new to plant-based eating or a seasoned vegan, this is a go-to recipe that delivers every time. So grab your apron and get cooking — you’re going to love it!

Vegan Spaghetti and Meatballs Recipe