Ingredients

  • Serves 2 people
  • 230 g omnipork

  • 14 g tomato paste

  • 12 g breadcrumbs

  • 10 g garlic (minced)

  • 8 g maple syrup

  • 1 tbsp nutritional yeast

  • ¼ tsp salt

  • ¼ tsp dried oregano

  • ¼ tsp dried parsley

  • ¼ tsp ground cumin

  • ⅛ tsp paprika

  • 20 ml olive oil

     

  • tomato sauce:

    240 g diced tomatoes (canned)

  • 60 g yellow onion (chopped)

  • 20 g coconut sugar

  • 20 g basil (cut into chiffonade)

  • 7 ml olive oil

  • 4 g dried oregano

  • ¼ tsp salt

     

  • spaghetti:

    120 g durum wheat spaghetti (You may substitute spaghetti with linguine, angel hair or even soba noodles)

  • 15 ml olive oil

     

  • toppings:

    30 g vegan mozzarella (shredded)

  • 30 g vegan cheddar (shredded)

  • 1 tbsp fresh basil (cut into chiffonade)

Vegan Spaghetti Meatballs
Recipe Courtesy of
Fitthree

Vegan Spaghetti Meatballs

{{totalReview}}
We all love the classic Italian-style spaghetti meatballs and here, it's made vegan with the addition of vegan meat and cheese. This Vegan Spaghetti Meatballs is a hundred percent healthy and better for the environment, without compromising on taste and satisfaction level. With the moist juiciness of the omnipork meatballs and the slurp-worthy spaghetti topped with tasty tomato sauce and gooey cheese, it’s hard to guess that this delicious dish is totally meat free!
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 3 steps
  • 24 Ingredients
  • Easy
  • 3 steps
  • 24 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Make the meatballs

    • Combine all the meatball ingredients (except olive oil) in a large bowl and mix well.
    • Roll into 18g balls, then place in a steamer and steam for 15 minutes, then cool.
    • Heat a large skillet, add olive oil then sear the meatballs till a crust is formed.
    • Set aside for later use
    Make the meatballs


  2. Prepare the tomato sauce

    • In a medium saucepan, heat the olive oil over medium heat, then sauté the onion until softened, 5-6 minutes.
    • Add the remaining ingredients, and lower the heat, simmering for 20 minutes.
    Prepare the tomato sauce


Plate and Serve!

Portion the pasta into small nests on serving dishes or spoons. Top each nest with a meatball, and dollop each with sauce. Garnish with shredded vegan cheeses and fresh basil.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 2 people
    • 230 g omnipork

    • 14 g tomato paste

    • 12 g breadcrumbs

    • 10 g garlic (minced)

    • 8 g maple syrup

    • 1 tbsp nutritional yeast

    • ¼ tsp salt

    • ¼ tsp dried oregano

    • ¼ tsp dried parsley

    • ¼ tsp ground cumin

    • ⅛ tsp paprika

    • 20 ml olive oil

       

    • tomato sauce:

      240 g diced tomatoes (canned)

    • 60 g yellow onion (chopped)

    • 20 g coconut sugar

    • 20 g basil (cut into chiffonade)

    • 7 ml olive oil

    • 4 g dried oregano

    • ¼ tsp salt

       

    • spaghetti:

      120 g durum wheat spaghetti (You may substitute spaghetti with linguine, angel hair or even soba noodles)

    • 15 ml olive oil

       

    • toppings:

      30 g vegan mozzarella (shredded)

    • 30 g vegan cheddar (shredded)

    • 1 tbsp fresh basil (cut into chiffonade)

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.