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top view of bowl of spaghetti with vegan meatballs with sauce

Vegan Spaghetti and Meatballs

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x
  • Diet: Vegan


Who's up for vegan spaghetti and meatballs? When I hear, you can't have tasty, satisfying comfort food that’s also healthy, my response is "Nonsense!" This meal is proof of that. It's oil-free and made with whole plant foods. #veganspaghettirecipe #veganmeatballs #healthyveganrecipes #danielfastrecipes #wfpb


Units Scale

Magic Meat (Vegan Meatballs)

  • 1/2 small head of cauliflower
  • 3/4 cup mushrooms
  • 1/3 cup walnuts
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp. Italian seasoning, dried (or 1 tsp dried basil and 1 tsp dried oregano)
  • 1 tsp fennel seeds
  • 1 Tbsp coconut aminos

Tomato Sauce


  • 8oz. whole wheat (or gluten-free whole grain) spaghetti pasta



Prepare the vegan spaghetti sauce

Prepare the Best Vegan Spaghetti Sauce. This sauce takes a good 45 minutes to simmer, so while its simmering, go to the next step.

Prepare the "Magic" Meat

This recipe calls for a half batch of the "Magic" Meat, which yields 2 to 2 1/2 cups depending on the size of the cauliflower used. However, if you're meal prepping, go ahead and make the full batch. You can use the rest for tacos or tostadas later in the week or freeze it for 1 to 4 months later. If you're not meal prepping, then go ahead and use the measurements for this recipe.

Preheat the oven to 350°F (177°C).

Add the cauliflower to the food processor and pulse until rice-like but not creamy. Transfer to a large mixing bowl. Add mushrooms to the food processor and pulse until rice-like—transfer mushrooms to the large mixing bowl with the cauliflower. Pulse the walnuts until minced and stir into the cauliflower and mushroom mixture.

Add dried Italian seasoning and fennel seeds to the mixture and stir until well combined. Spread the mixture on a parchment paper-lined baking sheet and bake for about 35 to 40 minutes, carefully stirring 2 to 3 times, until golden brown. Remove from oven and set aside to cool down enough to handle. 

Take 1/2 cup of the Magic Meat and set it aside for the ragu sauce. With the rest, take a palm-full of the mixture and form the meatballs, about 1 1/2 inches per meatball. You should get between 9 to 12 meatballs. Line them up on a silicone mat- or parchment-lined baking sheet and put them back into the oven at 350°F (177°C) to bake for another 10 minutes. Remove from oven and set aside.

While meatballs are baking in the oven, add the crumbled Magic Meat to the tomato sauce. Taste the ragu sauce and adjust seasonings, if necessary.

Make the pasta

Cook the pasta according to the package directions. If the package gives you a range of time to cook, I recommend using the low end of the range so the pasta is al dente (meaning, to the tooth or firm to the bite) and not mushy. Strain cooked pasta and set aside. Alternatively, you can add the al dente-cooked pasta to the sauce directly. It's up to you. 

Assemble the plate

If you're not adding the pasta to the sauce directly, then plate up the spaghetti first. Then spoon a generous amount of the ragu tomato sauce on top. Add vegan meatballs. Top with fresh herbs and optional Easy Vegan Parmesan Cheese. Enjoy!



  1. Oven
  2. Stovetop
  3. Baking sheet
  4. Parchment paper or silicone mat
  5. Knife
  6. Cutting board
  7. Large pot with lid
  8. Food processor
  9. Measuring cups
  10. Measuring spoons
  11. Cooking spoons
  12. Strainer
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop & Oven
  • Cuisine: Italian