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Spaghetti with Spicy Vegan Meatballs

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


  • Sheet Pan
  • food processor
  • Oven


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


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!