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Vegan spaghetti and meatballs

Vegan Meatballs (+ Spaghetti & Meatballs Recipe)

  • Author: Liv B


These meatballs are amazing! The texture is incredibly meaty and the flavour is on point! I love using them for spaghetti and meatballs, meatball subs or even sweet and sour meatballs with rice!


Vegan Meatballs:

  • ¾ cup cooked brown lentils
  • 1 clove garlic, minced
  • ½ onion, diced
  • 1 tbsp olive oil
  • ½ cup almond flour (or other type of nuts, seeds like walnuts or sunflower seeds)
  • ¾ cup gluten
  • ¾ cup vegan beef broth
  • 1 tsp mixed Italian herbs
  • 1 tbsp nooch
  • Pinch salt and pepper


  1. Preheat oven to 400 F.
  2. Cook your lentils and measure out 3/4 cup cooked brown lentils (or if you are using canned lentils, simply measure out 3/4 cup.
  3. In a frying pan, cook onions and garlic in the olive oil for a few minutes until onions start to become translucent.
  4. To a food processor, add cooked onions, garlic, almond flour and lentils. Pulse until it becomes a paste consistency. It doesn’t have to be completely smooth, but it should be like a wet paste.
  5. Add to a bowl along with vital wheat gluten, herbs, nutritional yeast, salt and pepper. Mix with a spoon or your hands until it becomes a crumbly mixture. Add the broth and stir to form a dough.
  6. Use a tablespoon-size scoop and roll the dough into balls. Place on a parchment-lined baking sheet and bake for 20 minutes. Remove form oven, flip and bake another 15 minutes.

For spaghetti and meatballs:

Cook spaghetti according to package directions, drain and set aside. Cook meatballs in marinara sauce in a frying pan and simmer for 10 minutes. Top pasta with the meatballs and sauce. Enjoy!

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