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 for any time you like.
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.
Cooking Pasta
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.
Assembly Instructions
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.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.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.