Name: Vegan Spaghetti and (Beyond) Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved; 4 tablespoons olive oil, divided; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 (8 ounce) can tomato sauce; 1 teaspoon dried oregano; 1.25 teaspoons salt, divided; 0.5 teaspoon freshly ground black pepper, divided; 1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground); 1 tablespoon vegan bread crumbs; 1.5 teaspoons dried parsley flakes; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 1 (12 ounce) package spaghetti

Vegan Spaghetti and (Beyond) Meatballs

5.0

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3 Reviews

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This vegan spaghetti features plant-based "meatballs" made with Beyond Meat Beyond Beef. They're slow-simmered in tomato sauce for a hearty and satisfying vegan meal.

Recipe by fabeveryday

Updated on June 16, 2022

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

Jump to Nutrition Facts

Ingredients

1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
4 tablespoons olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 ¼ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground)
1 tablespoon vegan bread crumbs
1 ½ teaspoons dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 (12 ounce) package spaghetti

Directions

Dice tomatoes and return them to the can with their juice.
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

Nutrition Facts (per serving)

692	Calories
22g	Fat
86g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 692
% Daily Value *
Total Fat 22g	28%
Saturated Fat 2g	11%
Sodium 1815mg	79%
Total Carbohydrate 86g	31%
Dietary Fiber 8g	30%
Total Sugars 11g
Protein 14g
Vitamin C 25mg	127%
Calcium 110mg	8%
Iron 6mg	33%
Potassium 816mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.