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Spaghetti Marinara With Vegan Meat Balls


  • 1 packet (450 g) whole wheat spaghetti, cooked and drained

For the Marinara Sauce

  • 1 kg tomatoes, chopped, with juice reserved
  • 2 cloves garlic, minced
  • 1 medium-sized onion, finely chopped
  • 2 tbsp balsamic vinegar
  • Freshly ground black pepper to taste
  • Unrefined salt to taste
  • 2 tbsp freshly chopped basil
  • 2 tbsp freshly chopped oregano (or 2 tsp dried oregano flakes)
  • 2 tbsp freshly chopped parsley
  • ¼ cup tomato puree

For the Vegan Meat Balls

  • 1 cup whole wheat flour (or less)
  • 1 cup soy granules, soaked and drained
  • 1 tsp dried sweet basil flakes
  • 5 – 6 cloves garlic, crushed or finely minced
  • ¼ cup lemon juice
  • ½ a red bell pepper, finely chopped
  • 1 tsp unrefined salt (or to taste)
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • 1 cup water


For the Marinara Sauce

In a heavy bottomed saucepan, fry garlic and onion without oil, over medium heat. Stirring continuously, cook for about 5 minutes. Add tomatoes with their juice, balsamic vinegar, pepper and salt to taste. Bring to a  boil. Add the remaining ingredients and allow to simmer on low heat, until the gravy thickens. Keep stirring occasionally. When well done, turn the heat off.

For the Vegan Meat Balls

Combine soy granules, basil and garlic in a large mixing bowl and mix well. Add the rest of the ingredients, except for the wheat flour and water. Now, add the wheat flour and water, a little at a time, and mix until the mixture is thick enough and binds well to make the balls.

Form meatballs using a cookie scoop or with hands. Place them on a baking sheet lined with parchment paper and bake for 35 minutes at 350 °F (175 °C), in a pre-heated oven. Place the meatballs on spaghetti and serve topped with the marinara sauce.

Serves 4


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