This vegan spaghetti & meatball dish is the perfect comfort food. Not only is it healthy and delicious, but it can also be frozen and kept on hand to serve any time you like.
I used to love meatballs with marinara whether they were served on an Italian Sub or even better with a plate of pasta. I’m SO glad there is a delicious vegan spaghetti dish I can feel good about eating again!
You’ll love this vegan spaghetti recipe because it’s…
- Absolutely delicious!
These amazingly scrumptious vegan meatballs contain no beef, pork, or fake meat. They are completely wholesome and surprisingly delicious.
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How to make this vegan pasta dish
Making vegan meatballs
Preheat oven to 350°F. Line a 9 x 13 baking pan with parchment paper.
Begin by cooking the bulgur according to package directions. It cooks on the stove or in a rice cooker in about 15-minutes. I really like to batch cook bulgur in my rice cooker and freeze it for use in other recipes like this one, spaghetti, lasagna, and nachos.
Dice the veggies–onion, garlic, celery, bell pepper, carrots, and walnuts. One tip here is that a blender or food processor makes it easy to make bread crumbs. It’s also great for chopping the walnuts.
RECIPE CARD BELOW
Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.
Form into balls and place on a baking sheet. If the mixture seems too wet, add a few more oats. If it seems too dry, add a little bit of the juice drained from tomatoes or water. These should hold together to form balls pretty well.
Bake at 350°F for approximately 25-30 minutes. Remove from oven and allow to cool.
Making the pasta
While the meatballs are baking, put a large pot of water on the stove and bring to a boil. Cook your spaghetti noodles according to the package directions. Usually, pasta takes about 15-minutes to cook on the stovetop.
Once the pasta has finished cooking, drain and rinse under cool water to remove the starchy residue and stop the cooking process.
Healthy oil-free marinara
Lastly, place the meatballs on a plate with the pasta and top with your favorite marinara sauce.
Believe it or not, the Aldi discount grocery store has a marinara brand that is Dr. John McDougall compliant, with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.
Make sure to read the labels, because some variations do contain oil or animal products. Aldi stores often carry different products, so do a quick check of the ingredient list.
Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.
If you would rather, you can make your own marinara. Check out Will, from Potato Strong’s Marina Sauce.
Veggie spaghetti side dish options
Serve this veggie spaghetti dish alone or with a fresh garden salad, crusty sourdough bread, or even corn on the cob.
I highly recommend topping this with my Vegan Parmesan Cheese in 5-Minutes to really push it over the top!
Tips for making vegan spaghetti
I highly recommend using whole-grain pasta to keep this dish completely healthy.
Don’t overcook the pasta, or it will become mushy. Rinsing it under cool water helps to stop the cooking process quickly.
The vegan meatballs firm up even more after refrigerating them.
These meatballs should be stored in an airtight container in the refrigerator for up to 7 days. They also freeze well.
Other great Italian recipes
- Vegan Parmesan Cheese in 5-Minutes
- Meatball Italian Sub
- Healthy Pizza in Minutes
- English Muffin Mini Veggie Pizzas
- 2 cups cooked bulgur, this is a whole wheat grain that cooks just like rice
- 1-1/2 cups whole wheat bread crumbs, (equals 2-3 slices of bread)
- 1-1/2 cups rolled oats
- 1 can fire roasted tomatoes, (with juice drained and reserved)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 sticks celery, diced
- 3/4 cup carrot, diced
- 1/4 cup chopped walnuts, (optional)
- 1/2 green pepper, diced
- 3 Tbsp soy sauce
- 2 tsp Dijon mustard
- 1/2 tsp thyme
- 1/4 tsp dried sage
- 1/4 tsp ground black pepper
- sea salt, to your taste
Pasta & Marinara
- Line a large baking pan with parchment paper. Preheat oven to 350. Parchment paper makes clean up so much easier with this recipe.
- Cook bulgur according to package directions. It cooks on the stovetop or in a rice cooker in about 15-minutes.
- Dice all veggies--onion, garlic, celery, bell pepper, and walnuts.
- Mix all ingredients in a very large bowl. You can use a spoon, but I prefer to use my hands to thoroughly blend ingredients.
- Form into balls and place on a baking sheet. If the mixture seems too wet, add a few more oats. If it seems too dry, add a little bit of the juice drained from tomatoes or water. These should hold together to form balls pretty well.
- Bake at 350°F for approximately 25-30 minutes.
- To make these meatballs even firmer, cook a day ahead and refrigerate. When they are reheated, the texture is very firm and the flavors have had time to marry and are fabulous.
- While this is cooking, put a large pot of water on the stove and bring to a boil. Cook your spaghetti noodles according to the package directions. Usually, pasta takes about 15-minutes to cook on the stovetop.
- Once the pasta has finished cooking, drain and rinse under cool water to remove the starchy residue and stop the cooking process.
- Lastly, place the meatballs on a plate with the pasta and top with your favorite marinara sauce. Homemade options linked above in the article above.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 6gTrans Fat: 0gCholesterol: 0mgCarbohydrates: 88gFiber: 12gSugar: 12gProtein: 9g
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