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Vegan Spaghetti and meatballs

30 minute meal - Family friendly - Stove top meal

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Vanlife Eatshttps://vanlifeeats.com
Two passionate Vanlife cooks and the creators of Vanlife Eats.

This vegan spaghetti and meatballs is a classic Italian dish packed full of nutrition & deliciousness! What better way to enjoy ‘meat’balls than make your own.


Vegan Spaghetti & meatballs

vanlifeeatsVanlife Eats
Vegan, Vegetarian
A vegan twist on an Italian classic. Vegan meatballs with spaghetti
5 from 1 vote
30 minute meal – Family friendly – Stove top meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian


  • 10.5 oz Whole Wheat Spaghetti
  • 3 Sweet Peppers
  • 1 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Mixed italian Herbs
  • 1 can Chopped Tomatoes
  • 4 tbsp Black olives

For the veggie 'meat'balls

  • 30 g Dried Porcini Mushrooms
  • 3 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Smoked Paprika
  • 1 can Black Beans
  • 50 g Rolled oats
  • 2 tbsp Brown rice miso
  • 50 g Fresh Breadcrumbs
  • 2 Garlic Cloves


To make the veggie balls

  • Soak the Porcini Mushrooms in boiling water for 20 minutes
  • In the meantime, heat 1 tbs of olive oil in a pan.
  • Add 1 onion and fry on a low heat for 10 minutes or until soft and translucent.
  • Add the Parika and crushed Garlic and cook for a further 1 minute.
  • In a blender, blitz the black beans and oats until you have a chunky mix and then stir through the Miso, Breadcrumbs and Onion mix.
  • Strain the porcini mushrooms and add to the mixture.
  • Season and roll into 12 Veggie Balls

The spaghetti

  • Cook the spaghetti according to the directions on the packaging.
  • In the meantime, halve the peppers, remove the stalk and seeds and cut in half-rings.
  • Chop the onion.
  • Heat half the oil in a pan and fry the onion and Italian herbs for 3 min on low heat.
  • Add in the peppers and cook for another 2 min.
  • Next add the tomatoes and allow to cook for 5 minutes on low heat.
  • Season with salt and pepper.
  • In the meantime, heat the rest of the oil in a separate frying pan and heat the veggie balls for 5 minutes on medium heat.
  • To serve, divide the spaghetti into bowls and pour the tomato sauce over, topping with olives and the vegetable balls.


Calories: 681kcalCarbohydrates: 112gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 694mgPotassium: 1074mgFiber: 12gSugar: 6gVitamin A: 597IUVitamin C: 178mgCalcium: 152mgIron: 7mg
Keyword healthy, italian, pasta, vegan, veggie
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