Vegan Spaghetti and Meatballs

Why I love it

I originally made these for National Meatball Day and this recipe turned out to be a winner. I’ve tried out many vegan meatball recipes in the past and this was by far the best. You can’t make meatballs without going all in and having a classic spaghetti and meatballs dish. This dish is your childhood but it’s taken up a notch. These meatballs look so much like real meat and tasted authentic. They are the perfect texture with the right amount of spice. Plus, who doesn’t need another one of my delicious vegan pasta recipes? Serve this up with some vegan bread to pretend like you’re at an Italian restaurant! Get ready for spaghetti and make these delicious meatballs!

Ingredients

•A package of spaghetti (I used Banza pasta)

•1 8 oz can tomato sauce

•1 can kidney beans 

•1/4 cup quinoa

•1/2 cup walnuts 

•1 chipotle in adobo 

•1 tbsp red wine vinegar 

•1 tsp garlic powder 

•1 tsp Italian seasoning 

•Salt and pepper to taste 

•Optional topping: parsley or basil

Replacements

You can substitute in white beans for kidney beans but please note that you may have to adjust your seasonings.

Recipe

1. Cook 1/4 cup quinoa according to package instructions. Preheat the oven to 375 F.

2. Meanwhile, add the walnuts, chipotle in adobo, garlic powder, Italian seasoning, salt, and pepper to a food processor and pulse. When the quinoa has finished cooking, add it into the food processor along with the kidney beans and red wine vinegar. Process this just enough so that there is still some texture from the beans.

3. Form 1 tbsp meatballs and bake for 25 minutes on a parchment-lined baking sheet and flip halfway.

4. Meanwhile, heat up your tomato sauce in a large pot. Separately, cook your pasta in a small pot according to package instructions.

5. When the meatballs have finished cooking and are browned, add them to the sauce and serve over the pasta. I topped mine with parsley. Enjoy!