30 Minute, Everyday Eats, Main, Quick & Easy, Recipes

Vegan Spaghetti and Meatballs

It’s a classic for a reason. This vegan version of spaghetti and meatballs is perfectly saucy and packed full of flavours you know and love. It’s the perfect weeknight meal!

Whether your vegetarian, vegan, or just looking to eat less meat – this super easy vegan spaghetti and meatballs is a crowd pleaser. It may just be the best vegan spaghetti and meatballs we’ve had. A silky and flavourful tomato sauce paired with tender and flavourful meatballs all on top a bed of al dente spaghettini – this is no better meal.

If you’re looking for a quick and easy comfort food classic, this is the recipe for you. The sauce contains just 7 ingredients and is packed with fresh flavour. The beyond meat meatballs can even be prepped ahead to make your mid-week dinner even easier. The beauty of this meat is truly in its simplicity.

Why you’ll love this recipe:

  • Made with minimal ingredients.
  • Perfect for a weeknight dinner coming together in under 30 minutes.
  • Make great leftover for lunch the next day.

Top tips for making the best vegan spaghetti and meatballs:

  • Use fresh ingredients. The sauce is simple with just 7 ingredients which means there is not much to hide behind. Through a cooking lesson Kat has taken at an Italian restaurant she learned that simple is better so long as you choose fresh, flavourful ingredients. If you’re going to splurge anywhere, this is it.
  • Pick your favourite passata. The sauce has minimal ingredients so the quality of each one matters. The passata you choose will make up the bulk of your tomato sauce flavour so pick one that you know you like the flavour of.
  • Low and slow cook. This doesn’t mean this recipe takes hours. You can still get this on the table in 30 minutes. All this means is that the sauce should be the first thing you can start cooking so that it can stew and cook down while you get everything else ready. This will impart the most flavour.
  • Cook meatballs until golden brown. Beyond meat is easy to overcook and when it is it’s not the most pleasant. We cook our meatballs until they are golden brown on each side.
  • Spaghetti should be al dente. For the best texture and bite, cook the pasta until al dente then toss in the sauce and serve.
  • Pasta water is your friend. For the most silky smooth sauce that clings to the spaghetti use the starchy pasta water to do just that. So don’t pour out that water!

Ingredient notes:

  • Passata – Because the sauce is so simple, every ingredient matters. The passata makes up a bulk of the flavour, get one that you love the flavour of.
  • Olive Oil – We don’t recommend subbing this out for another oil. The flavour from the oil will come through so you want it to compliment it.
  • Garlic – Fresh garlic is a must!
  • Shallot – If you don’t have shallots you can use white or yellow onion.
  • Basil – Fresh basil is a must!
  • Breadcrumbs – We like to use panko breadcrumbs, but you can use any breadcrumbs you want.
  • Italian Seasoning – If you don’t have Italian seasoning you can use a blend of dried basil, oregano, rosemary, parsley, red pepper flakes, and garlic powder.
  • Nutritional Yeast – If you don’t love the nutritional yeast flavour you can skip this.
  • Spaghettini – Like spaghetti but thinner! This is our favourite, but really you can use whatever pasta shape you love.

Other vegan dinners you’ll love:

How to make vegan spaghetti and meatballs:

Vegan Spaghetti and Meatballs

It's a classic for a reason. This vegan version of spaghetti and meatballs is perfectly saucy and packed full of flavours you know and love. It's the perfect weeknight meal!
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Course: Main Course
Cuisine: Italian-inspired
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 Servings


  • 200 g spaghettini, uncooked


  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 cloves garlic, diced
  • 1 tsp chili flakes
  • 1 jar (680 mL) passata
  • 1 bunch basil leaves, attached to stem
  • kosher salt, to taste


  • 1 pkg beyond meat
  • ¼ cup breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 shallot, diced
  • 2 cloves garlic, diced
  • 1 tbsp Italian seasoning
  • 1 tsp chili flakes
  • kosher salt and pepper, to taste


To make vegan meatballs:

  • Preheat oven to 400℉. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • In a large bowl combine beyond meat, breadcrumbs, and nutritional yeast with your hands. Add shallots, garlic, Italian seasoning, chili flakes, salt, and pepper and mix until combined.
  • Roll the beyond meat mixture in between your palms to form golf ball sized meatballs. Place prepared meatballs on the lined baking sheet.
  • Bake in preheated oven for 20-25 minutes, flipping halfway.

To make spaghetti and meatballs:

  • Place a saucepan over medium-high heat with olive oil. Once hot add shallots and garlic and cook until softened, then sprinkle with chili flakes. Add passata, basil, and season with salt. Cook on low-medium for 15-20 minutes or until the sauce thickens.
  • While the sauce cooks, bring a pot of salted water to a rolling boil. Cook spaghettini until al dente. Drain the cooked spaghettini, reserving some of the liquid, about ½ cup, for the sauce.
  • Remove the basil from the sauce, then stir in half the reserved pasta water into the sauce. Add more pasta water if needed until you get the desired thickness. Toss the cooked pasta with the sauce.
  • Serve the spaghettini with the meatballs and enjoy.


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