Vegan Spaghetti and Beetballs Recipe
A comforting plant-based version of a classic! Flavorful and tender vegan gluten-free beet balls pair perfectly with pasta. Topped with easy delicious rustic tomato basil sauce.
How to Make the Best Vegan Spaghetti and Beetballs
This vegan spaghetti and beetballs recipe is a delicious plant-based twist on the Italian-American classic. The star of the dish is the hearty beetballs—made with a flavorful combination of beets, black beans, walnuts, and aromatic herbs. The natural earthiness of the beets pairs beautifully with the savory seasonings, creating a satisfying meatball alternative that even non-vegans will love.
The rustic tomato basil sauce comes together quickly with simple pantry ingredients. Whole tomatoes, fresh garlic, and torn basil create a bright, chunky sauce that clings perfectly to the spaghetti and beetballs. Top it all off with a sprinkle of homemade vegan Parmesan made from walnuts, hemp seeds, and nutritional yeast for that finishing touch.
Whether you’re fully plant-based or just looking to incorporate more meatless meals into your routine, this comforting dish proves that vegan Italian food can be just as satisfying as the original. It’s perfect for meal prep, family dinners, or impressing guests with your culinary creativity.
Vegan Spaghetti and Beetballs
A comforting plant-based version of a classic! Flavorful and tender vegan gluten-free beet balls pair perfectly with pasta. Topped with easy delicious rustic tomato basil sauce.
Ingredients
Beetballs
Rustic Tomato Basil Sauce
Vegan Parmesan
Instructions
Beetballs
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic, chopped beet, and carrot. Cook for 2-3 minutes, stirring occasionally.
- Add the oregano, salt, pepper, tomato paste, and vegan Worcestershire. Stir to combine and cook for another minute.
- Transfer the mixture to a food processor along with the nutritional yeast, ground psyllium, toasted walnuts, fresh basil, and drained black beans.
- Pulse until the mixture comes together but still has some texture. Do not over-process.
- Form the mixture into balls (about 24 beetballs) and place on a lined baking sheet.
- Bake at 375°F for 25-30 minutes, flipping halfway through, until golden and firm.
Rustic Tomato Basil Sauce
- Heat olive oil in a large saucepan over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Add the whole tomatoes with their juices, crushing them with your hands or a spoon as you add them.
- Stir in the oregano and sea salt. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
- Remove from heat and stir in the torn fresh basil leaves.
Vegan Parmesan
- Add the walnuts, hemp seeds, nutritional yeast, and salt to a food processor.
- Pulse until you get a fine, crumbly texture similar to grated Parmesan. Be careful not to over-process into a paste.
To Serve
- Cook your favorite spaghetti according to package directions.
- Serve the pasta topped with beetballs, rustic tomato basil sauce, and a generous sprinkle of vegan Parmesan.
Notes
- Ground psyllium helps bind the beetballs. If unavailable, you can substitute with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
- For spicier beetballs, increase the red pepper flakes to 1/4 teaspoon in the sauce.
- The beetballs can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
