Quick Vegan Meatballs And Spaghetti With Tomato Sauce
These vegan meatballs, spaghetti, and tomato sauce can be prepared very quickly. Once you discover how delicious this is, this will be a weeknight staple for many dinners to come.
Equipment
- Air Fryer
- Oven
- Pan
- Food Processor
Ingredients
Vegan Meatballs
- 2 Cans Black Beans (Rinsed And Drained)
- 1 Cup (1 Large Onion) Diced Onions
- 4 Tablespoons Rolled Oats, Oat Flour Or Other Flour
- 2 Teaspoons Of My Homemade Burger Seasoning Or 1 Teaspoon Paprika, 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, And A Pinch Of Black Pepper
- 1 Teaspoon Of My Homemade Italian Seasoning Or ½ Teaspoon Of Basil, ½ Teaspoon Of Oregano, And ½ Teaspoon Parsley.
- 1 Teaspoon Salt (Or 4 Teaspoons Tamari)
Vegetable Sauce
- 1 Teaspoon Olive Oil
- 1 Onion
- 250g (3-4 Large Mushrooms) Mushrooms
- 1 Batch Of Easy No Cook Marinara Sauce
- 30g Fresh Basil (Save Some For A Garnish)
Tomato Sauce
- 2 Teaspoons Olive Oil
- 500g Passata Or 400g / 16 Oz Can Chopped Tomatoes
- 2 Tablespoons Tomato Purée or Tomato Paste
- 3 Tablespoons Of My Homemade Italian Seasoning Or 1 Tablespoon Of Basil, 1 Tablespoon Of Oregano, And 1 Tablespoon Parsley
- 1 Teaspoon Maple Syrup
- 1 Teaspoon Sea Salt
Serve With
- 300g Gluten-free Spaghetti
Garnish With
- A few basil leaves
Instructions
Vegan Meatballs
- Add the canned black beans, onion, oats, burger seasoning, Italian seasoning, and salt to a food processor. Process until you can form a ball that sticks together. Don’t over-process. Scrape down the sides and stir.
- Roll small balls of the mixture to form meatballs. To make things easier, I like to use a small scoop.
- Cook your meatballs using one of the following options:
Fry
- You can fry them on a medium heat, in a non-stick pan with or without oil, turning them until they are golden on all sides. I like to use an oil spray for fewer calories.
Air Fryer
- Spray a little oil spray on the bottom of your air fryer. Place the meatballs in the air fryer basket and spray them with a little oil spray. Cook at 200C/ 400F for 5-10 minutes, shaking the basket every few minutes. Check on them frequently.
Oven
- Add your meatballs to a non-stick baking tray, spray them with oil, and bake them at 200C/ 400F for 15-20 minutes until they are golden.
Tomato Sauce
- Mix everything together in a bowl. It is ready to use immediately.
Vegetables In Sauce
- Add the oil to a pan. Place on a medium heat. Chop the onion and add that to the pan. Chop the mushroom and add that to the pan.
- Stir in the Easy No Cook Marinara Sauce, and the basil. Stir every few minutes until the rest of your meal is ready.
Spaghetti
- Cook the pasta following the packet instructions.
- Add your spaghetti to a bowl. Top with your tomato and vegetables in sauce. Add your vegan meatballs to the top. Garnish with basil.
Video
Notes
This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan, air fryer, or oven.
The nutritional information is for one serving of the entire meal including side dishes, sauces, veg, garnishes, and any other elements listed under the ingredients. I create tasty meals that help people to lose weight, so it’s important to display the nutritional information of the whole meal.