Vegan Spaghetti and Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with savory vegetable meatballs made from cauliflower and quinoa, coated in marinara sauce. A delicious, meal-preppable plant-based twist on the classic comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 8 ounces roasted cauliflower (1 cup (instructions below))
- 1 cup cooked quinoa ((137g))
- 2 Bob's Red Mill Egg Replacers OR flax eggs
- ½ cup red onion ( finely diced (114g))
- ½ teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic (minced)
- 1 ½ tablespoons coconut oil
- 1 cup breadcrumbs
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped or 1 ½ teaspoons dried)
- 2 tablespoons fresh basil (chopped or 1.5 teaspoons dried)
- 48 ounces marinara sauce ((I used 2 24-ounce jars))
- 8 ounces uncooked spaghetti pasta (250g or ½ lb( or your favourite long pasta))
- shredded vegan Parmesan cheese (for topping)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 512mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.