Get ready to dazzle your taste buds and surprise your family with a delightful twist on a classic dish – Vegan Spaghetti and Meatballs! Ready in without a lot of effort, this dish is perfect for a weeknight dinner but impressive enough for weekend guests.
This post is brought to you by Beyond Meat. All opinions are my own.
What has all the traditional comforts of a classic spaghetti and meatballs dish, but is completely vegan and can be ready in just 30 minutes?
You've got it... Vegan Spaghetti and Meatballs! This dish is a deconstructed, plant-based miracle, and it's incredibly delicious.
Say goodbye to laborious meal prep, this recipe comes together effortlessly, promising a dish that will have everyone at your table asking for seconds!
Ingredients
- Beyond Beef Meatballs: This plant-based alternative to traditional meatballs is the star of the show. They're packed with protein and have a satisfying, meaty texture that's perfect for this dish.
- Onion: Chopped onions add a depth of flavor to the sauce and provide a nice aromatic base.
- Minced Garlic: No Italian-style dish is complete without garlic. Minced garlic infuses the sauce with its distinctive, robust flavor.
- Fire-Roasted Crushed Tomatoes: These tomatoes have a wonderful smoky flavor that adds an extra layer of complexity to the sauce. They also contribute to the rich, hearty texture of the dish.
- Tomato Paste: Tomato paste helps thicken the sauce and intensifies the tomato flavor. It's a must-have for any spaghetti sauce.
- Italian Seasoning: This blend of herbs brings a taste of Italy right into your kitchen. It adds an authentic flair to the sauce.
- Sea Salt: A touch of sea salt enhances the flavors of all the other ingredients. It's the simple seasoning that makes a big difference.
- Ground Black Pepper: A bit of black pepper adds a subtle heat to the dish, rounding out the flavors.
- Quinoa Spaghetti: This gluten-free pasta alternative is a great choice for those seeking a healthier option. It holds up well to the hearty sauce and complements the meatballs perfectly. Feel free to use any type of pasta.
Tips and Tricks
- Substitutions: If you can't find Beyond Beef Meatballs, other vegan meatball alternatives can be used. You could also make your own from scratch. Check out my quinoa meatballs for inspiration.
- Spice it up: Feel free to add more spices if you prefer a kick to your dish. Red pepper flakes or smoked paprika could add an interesting twist.
- Pasta choices: While we've used quinoa spaghetti here, feel free to use your favorite type of pasta. Whole wheat or regular would work just as well.
- Serving suggestion: Serve this dish with a sprinkle of vegan Parmesan cheese and fresh basil leaves on top for an extra touch of flavor and presentation.
- Leftovers: This dish stores well in the fridge for up to 4 days, making it perfect for meal prep. Just reheat in the microwave or on the stovetop.
More Vegan and Vegetarian Pasta Recipes
- Quinoa Pasta Salad: This refreshing recipe combines the goodness of quinoa and pasta in one bowl, perfect for a light lunch or side dish.
- Southwestern Pasta Salad: Bring a bit of spice to your table with this Southwestern Pasta Salad, bursting with bold flavors and fresh vegetables.
- Veggie Quinoa Pasta: Packed with colorful veggies and nutritious quinoa, this pasta dish is a wholesome, satisfying meal you'll want to make again and again.
- Vegetable Lasagna: This hearty Vegetable Lasagna is layered with an array of vibrant veggies, making it a delicious and nutritious twist on the traditional Italian dish.
Vegan Spaghetti & Meatballs
Ingredients
- 1 onion chopped
- 1 tablespoon minced garlic
- 28 oz Fire Roasted Crushed Tomatoes
- ¼ cup tomato paste
- 1 teaspoon Italian Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 16 ounces Beyond Beef Meatballs
- 8 ounces Quinoa Spaghetti
Instructions
- Spray a saucepan with oil and add onion. Cook for 8 minutes. Add garlic and cook for 30 seconds. Add meatballs, crushed tomatoes, tomato paste, Italian seasoning, sea salt and black pepper. Simmer for 20 minutes, until the flavors combine.
- While the sauce is cooking, spray a skillet with oil and add meatballs. Cook over medium heat until brown, about 3 - 5 minutes. Remove from skillet.
- Meanwhile, cook pasta according to package directions.
- Drain pasta. Transfer to serving plates and spoon spaghetti and meatballs on top.
Emily @ Zen & Spice
Sounds great! I've use "meat" crumbles in chili and pasta sauce and you really can't tell the difference. Great for meatless mondays!
Wendy Polisi
Exactly! Love the crumbles too.
Rebecca P.
I've always wanted to try beyond meat! Yum!
Wendy Polisi
It is really good!
spabettie
I LOVE Beyond Meat. we have the beef crumbles for a quick taco night every so often... hey, it is Taco Tuesday! 😉
Alisa Fleming
Wow, this looks SO amazing - I seriously can't believe it isn't meat! What a fabulous event, too.
Wendy Polisi
Thanks so much!
Alex @ DelishKnowledge
Yum! I don't eat meat and I am always looking for other alternatives, I've had the beyond meat strips but excited to try these meatballs!
Wendy Polisi
Hope you enjoy them as much as we did!
janet
We cannot get this in Canada ... our meat substitutes are horrifying ,,,,,
Wendy Polisi
Hopefully it will get there soon - it is good stuff!
Caroline's 4th
Really? I clicked expecting to find an actual recipe for vegan 'meatballs', not something I'd have to purchase. I usually enjoy reading and often making your recipes but this one is deceptive.
Wendy Polisi
I am sorry that you feel that way. Given that the company name is in the URL and post title I'm not really sure why you do. There are plenty of meatball recipes on the website.
Caroline's 4th
I have never heard of the prepared and frozen products called 'Beyond Meat' and always make my own from scratch (that's why the prospect of a homemade dinner sounded good), and I obviously didn't look at the URL before, during, or after reading the recipe (really, who does?). My intentions weren't to disrespect you or the recipe; I merely thought the recipe title was a touch deceptive. Maybe you could've put the registered mark (circle surrounding an R) to let us uneducated readers know the ingredient was manufactured. I'll look further for scratch recipes.