Spaghetti with Homemade Vegan Meatballs

This recipe for spaghetti with homemade vegan meatballs (Wallflower Kitchen) makes an ideal filling dinner, and is far better for you than meaty meatballs (and tastier and more filling than IKEA ones).

Before cooking, read up on food safety for people and pets (onion, garlic and mushrooms are unsafe near animal friends).

Just bin allium scraps (onion, garlic, shallots, chives, leeks, as acids could harm compost creatures (same for citrus/tomato/rhubarb).

This recipe is packed with goodies – beans, mushrooms, rice and herbs. Unlike meaty meatballs, this recipe is full of fibre. So will keep you full for longer (and keep you regular! – good to help prevent heart disease and cancer).

They are also as easy to make as burgers. Just mix and mash, then smush into shapes, before baking. You can even cook them in an air-fryer, if you have one. The recipe contains yeast extract for extra flavour (don’t sub with miso if pregnant/nursing or weak immunity, due to being unpasteurised).

These beanballs ‘come together’ with oats as a binder. That’s more fibre – these are like heart medication in a pasta bowl! Then serve with your favourite pasta (or if you wish, go for the full Swedish dish with mashed potato and vegan gravy)

What Brand of Pasta to Use?

The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.

How to Cook Pasta (like the Italians)

Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.

Serve with Plant-Based Parmesan

Everything tastes better with a little grated cheese on top. But Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.

Instead, just grate your favourite vegan cheese on top. Or learn to make plant-based parmesan! It’s very simple, and once mastered, you’ll never go back!