Vegan Spaghettios Recipe

Introduction: Elevate your dining experience with our indulgent Vegan Spaghettios—a sophisticated take on the nostalgic childhood favorite. This culinary creation combines rich tomato sauce, savory lentil “meatballs,” and perfectly cooked pasta to deliver a gourmet twist that will transport you back to the comforting flavors of youth. Discover the magic of plant-based cooking with this meticulously crafted recipe, designed to serve four and redefine your expectations of a beloved classic.

Creating the Tomato Sauce Masterpiece: Embark on your culinary journey by crafting a sumptuous tomato sauce. In a saucepan, heat two tablespoons of olive oil over medium heat. Sauté finely chopped onions until translucent, infusing the kitchen with their sweet aroma. Add minced garlic, allowing it to sizzle for an additional minute. Introduce a can of crushed tomatoes, followed by a teaspoon each of dried oregano and basil. Season with salt and pepper to taste, letting the sauce simmer for 15-20 minutes to achieve a perfect harmony of flavors. Adjust the seasonings as needed, ensuring a robust foundation for the Vegan Spaghettios.

Lentil “Meatballs” for Plant-Powered Protein: For the protein-packed “meatballs,” blend cooked and cooled lentils, breadcrumbs, nutritional yeast, dried oregano, dried basil, salt, and pepper in a food processor. Pulse until the mixture reaches a textured consistency, avoiding complete smoothness. Shape the mixture into small, delectable meatball-sized orbs, placing them on a parchment-lined baking sheet. Bake in a preheated oven at 375°F for 15-20 minutes until the “meatballs” achieve a firm, golden-brown perfection.

Cooking the Vegan Pasta to Al Dente Excellence: Select eight ounces of high-quality vegan spaghetti or your preferred pasta. Cook it to al dente perfection according to package instructions. Drain and set aside, ready to absorb the flavors of the exquisite sauce and “meatballs.”

Assembling the Culinary Masterpiece: In a large pot, combine the cooked pasta, luscious tomato sauce, and the meticulously baked lentil “meatballs.” Gently stir, ensuring each strand of pasta and every “meatball” is coated in the rich, flavorful sauce. Heat the mixture over medium heat until everything is warmed through, creating a symphony of tastes that transcends the ordinary.

Nutritional Brilliance: Savor the brilliance of this plant-based creation, with each serving offering approximately 400 calories, 7g of total fat, 1g of saturated fat, 70g of total carbohydrates, 13g of dietary fiber, 10g of sugars, and an impressive 18g of protein. This nutrient-rich dish not only tantalizes the taste buds but also aligns with a balanced and health-conscious lifestyle.

Conclusion: Indulge in the sophistication of our Vegan Spaghettios—a culinary delight that marries childhood nostalgia with gourmet refinement. Whether shared with family or savored as a solo treat, this dish invites you to experience the magic of plant-based cooking. Elevate your dining table with this reinvented classic, celebrating the essence of comfort and the artistry of modern vegan cuisine.


Relive the nostalgia of childhood comfort food with a wholesome and compassionate twist in this Vegan Spaghettios Recipe. This homemade version replaces the traditional canned variety with a plant-based rendition that’s bursting with flavor and free from animal products. Enjoy the delightful combination of tender pasta, rich tomato sauce, and plant-based “meatballs” that brings a smile to your face while aligning with your ethical and dietary choices.

Vegan Spaghettios Recipe: Servings: 4

Ingredients: For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the “Meatballs”:

  • 1 cup cooked and cooled lentils (green or brown)
  • 1/2 cup breadcrumbs (gluten-free if preferred)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Pasta:

  • 8 ounces vegan spaghetti or pasta of choice

Instructions: For the Tomato Sauce:

  1. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  2. Stir in the minced garlic and sauté for an additional minute.
  3. Pour in the crushed tomatoes and add the dried oregano and basil. Season with salt and pepper to taste.
  4. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally. Adjust the seasonings as needed.
For the “Meatballs”:
  1. In a food processor, combine the cooked lentils, breadcrumbs, nutritional yeast, dried oregano, dried basil, salt, and pepper.
  2. Pulse the mixture until it comes together but still has some texture. You don’t want it to be completely smooth.
  3. Roll the mixture into small meatball-sized balls and place them on a baking sheet lined with parchment paper.
  4. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the “meatballs” are firm and slightly browned.
For the Pasta:
  1. Cook the vegan spaghetti or pasta according to the package instructions. Drain and set aside.

Assembling the Vegan Spaghettios:

  1. In a large pot, combine the cooked pasta, tomato sauce, and baked “meatballs.” Gently stir to coat the pasta and “meatballs” with the sauce.
  2. Heat the mixture over medium heat until everything is heated through.
Nutrition Facts (per serving):
  • Calories: ~400
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Total Carbohydrates: 70g
  • Dietary Fiber: 13g
  • Sugars: 10g
  • Protein: 18g