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Vegan Spaghetti and Spicy Meatballs

August 25, 2021 by Rachel Carr Leave a Comment

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There is nothing more satisfying than a hearty bowl of pasta if you are really hungry! If you want to add some heft to a bowl of spaghetti, why not make some healthy vegan meatlballs?

These vegan “Meatballs” are made from whole chickpeas and quinoa, and are completely whole food plant based! They have such a savory flavor and pair perfectly with a spicy tomato based sauce! Top with vegan parmesan and have an easy week-night supper.

These “meatballs” will freeze well for up to a month.

You can also serve the “meatballs” on mini skewers for a healthy appetizer, with a little drizzle of sauce.

Try this recipe with other sauces like vegan pesto or a creamy alfredo.

Spaghetti with Spicy Vegan Meatballs

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Prep Time: 30 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Vegan
Keyword: gluten-free, oil-free, pasta, vegan
Servings: 4 servings

Equipment

  • Sheet Pan
  • food processor
  • Oven

Ingredients

Spicy "Meatballs"

  • 2 cups chickpeas canned or cooked
  • 1 cup quinoa cooked
  • 4 tbsp water
  • 3 cloves garlic minced
  • 1/2 cup red onion diced
  • 1/4 tsp salt
  • 2 tsp oregano dried
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • 1/2 cup walnut parmesan* see recipe below
  • 2 tbsp tomato paste
  • 3 tbsp basil chopped

Walnut Parmesan

  • 1 cup walnuts
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt

Instructions

Walnut Parm

  • Add the walnuts. nutritional yeast and salt to a food processor and pulse until a crumbly mixture is formed. Store in an airtight container.

For the Spicy "Meatballs"

  • Preheat the oven to 350°F.
  • Place the cooked quinoa and chickpeas in a food processor and pulse until a crumbly dough is formed. It's ok to have chunks! Transfer to a large mixing bowl.
  • Heat the water in a small skillet. Add the onion and garlic and water sauté until the onions are translucent. When they are done cooking, transfer to the mixing bowl.
  • Add the salt, oregano, red pepper flakes, fennel, walnut parmesan, tomato paste and basil. Mix well, using a spatula or your hands to really mix all the ingredients well. Adjust the seasoning to taste with salt, black pepper and more red pepper flakes.
  • Measure the meatballs to about 1.5oz. Place them on a parchment lined sheet pan and bake for 20-30 minutes, flipping them on the sheet pan halfway through the cooking time.
  • Serve on top of cooked pasta with your favorite tomato sauce. Garnish with fresh basil and more walnut parmesan.
Tried this recipe?Let us know how it was!

Spaghetti and Spicy Vegan Meatballs

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Filed Under: Entrees, Fall Recipes, Oil Free, Spring Recipes, Summer Recipes, Supper, Uncategorized, Vegan, Vegetarian, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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