Make this plant-based spaghetti and meatballs recipe for the ultimate Italian comfort food. Tender vegan meatballs in a rich tomato sauce, served over perfectly cooked spaghetti for a hearty, satisfying meal.

Ingredients (Serves 6)

For the plant based meatballs -

1 tbsp olive oil

2 shallots finely chopped

300g mushrooms roughly chopped

2 cloves garlic finely chopped

1 tsp thyme

1 dsp tomato puree

1 tsp paprika

100g cooked brown rice

200g cooked turtle beans

100g parmesan or plant-based alternative

100g toasted Breadcrumbs

Large handful of parsley

1 tsp of ground Flaxseed

Salt & pepper

For the pasta sauce -

1 tbsp olive oil

2 tins tomatoes

2 cloves garlic finely chopped

Large handful of basil

Salt & pepper

Plus 600g spaghetti

Method -

Make a simple tomato sauce by frying the chopped garlic in olive oil until it takes on a bit of colour.

Next add the tins of tomatoes, salt and pepper. Bring to the boil then turn down to a simmer and cook for 30 minutes stirring frequently. Finally add the basil and set aside.

To make the meatballs, fry the shallots, mushrooms, garlic and thyme gently in olive oil for 15 minutes.

Season with salt and pepper then add the tomato puree and paprika. Cook for a further 5 mins, remove the mixture and let cool.

Place the cooked and drained turtle beans in the same pan and fry gently for 5 minutes or until any moisture has evaporated. Remove the beans and let cool.

Make a flaxseed egg by mixing 1 tsp of flaxseed with 3 tbsp of warm water, then let sit for 5 minutes.

Place the mushroom mixture, flaxseed egg and beans in a food processor, then add the brown rice, toasted breadcrumbs, cheese and parsley. Blend until the mixture takes on a ‘stuffing’ like consistency.

Roll the mixture out into golf-ball sized balls and place on a baking tray lined with baking paper. Bake in an oven at 200c for 10 minutes.

Cook the spaghetti according to packet instructions and then combine with half of the tomato sauce.

Place a portion of spaghetti on each plate, top with meatballs, then spoon over some of the remaining tomato sauce.

Top with parmesan or a plant-based alternative and serve.

This plant-based spaghetti and meatballs recipe brings all the comfort and flavour of the Italian classic, completely vegan. The meatballs are made from wholesome ingredients, cooked until golden, then simmered in a rich tomato and garlic sauce that coats every strand of spaghetti. It’s the kind of dish that fills the kitchen with warmth and feels like a hug in a bowl. Perfect for family dinners, cosy nights in, or when you’re craving a comforting bowl of pasta without compromise — full of flavour, hearty texture, and 100% plant-based goodness.