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–+ servings
Make this TVP meatball spaghetti for a high-protein vegan dinner that works well for date nights, group meals, and easy leftovers.
TVP meatball spaghetti with vegetable protein meatballs and a rich tomato sauce
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Duration35 minutes
Cook Time20 minutes
Prep Time15 minutes
Servings3

Ingredients

For the meatballs:
  • 80 g TVP (textured vegetable protein)
  • 200-250 ml hot vegetable broth
  • 250 g chestnut mushrooms
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons ground flaxseed + 6 tablespoons water
  • 120 g breadcrumbs
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tamari soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt
For the rich tomato sauce:
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 60 ml vegan-friendly red wine
  • 2 tins chopped tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar or maple syrup
  • Salt and pepper to taste
For serving:
  • 250 g spaghetti
  • Fresh basil leaves
  • Vegan parmesan

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Prepare the flax egg: Mix 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Let sit for 5 minutes until it becomes gel-like.
  • Rehydrate TVP: In a large mixing bowl, combine 1 cup TVP with 2½ cups hot vegetable broth. Stir well and let stand for 10 minutes until fully absorbed.
  • Heat a large skillet over medium-high heat. Add mushrooms to the dry pan and cook until they release their moisture and begin to brown (about 5-7 minutes). Add a splash of water or oil to the pan, then add onions. Cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
  • In the large bowl with rehydrated TVP, add the mushroom mixture, flax egg, breadcrumbs, nutritional yeast, soy sauce, and all seasonings. Mix thoroughly with your hands until well combined. The mixture should hold together when squeezed.
  • Form into 20-24 golf ball-sized meatballs (about 1½ inches in diameter). Place meatballs on the prepared baking sheet, leaving space between each. Bake for 25-30 minutes, turning halfway through. They should be golden brown and firm.
  • While the meatballs are baking, heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent (5-7 minutes).
  • Add minced garlic and cook for 1 minute, stirring constantly to prevent burning. Add tomato paste and cook for 2 minutes, stirring frequently to develop the flavor.
  • Pour in crushed tomatoes and add all seasonings (basil, oregano, sugar if using, salt, and pepper).
  • Reduce heat to low and simmer for 20-25 minutes, stirring occasionally.
  • While the sauce is simmering, bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  • Add 1 ladle of pasta water to the sauce and stir to combine. For a smoother sauce, you can blend half or all of the tomato sauce until you reach your desired texture.
  • Add baked meatballs to the sauce and stir to coat them in the sauce, then remove from the heat.
  • Portion spaghetti into bowls, top with meatballs and sauce. Garnish with fresh basil leaves and vegan parmesan if desired, and you’re ready to serve!
Pro Tips:
  • Don't overmix the meatball mixture as this can make them dense
  • If the mixture is too wet, add more breadcrumbs one tablespoon at a time
  • Let the meatballs rest for 5 minutes after baking before adding to the sauce