Vegan Spaghetti and Meatballs
A delicious, weeknight recipe for vegan Spaghetti and Meatballs. An utterly kid-friendly recipe and you can either make your own meatballs or use storebought.
Servings: 8 servings
Calories: 371kcal
Ingredients
- 24 vegan meatballs
- 1 teaspoon extra virgin olive oil
- 1 pound spaghetti (I use thin whole wheat spaghetti, but use the regular if you wish)
- 1 recipe marinara sauce
Instructions
- Start a pot of water to boil for the pasta. Make sure you salt it liberally. Cook the pasta per package directions until al dente.
- While the pasta water is boiling, start the meatball. Heat 1 teaspoon of oil and add the frozen meatballs to the skillet. Stir and then cover with a lid and let the meatballs heat through, stirring occasionally.
- Add the marinara and let the sauce simmer over medium heat for 15 minutes until thickened. Add the meatballs and stir gently. Turn off heat.
- Serve the marinara with meatballs over cooked spaghetti.
Nutrition
Serving: 1 serving | Calories: 371kcal | Carbohydrates: 52g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Potassium: 329mg | Fiber: 5g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg