Spaghetti and Meatballs - But Vegan -Super Quick Recipe

Ingredients

• 0.75 cup Textured Vegetable Protein (reconstituted with hot water)
• 1 tablespoon Pea Protein Powder (plain, unflavored)
• 1 teaspoon Beetroot Powder (for color)
• 2 tablespoons Methyl Cellulose (binder for meatballs)
• 1 tablespoon Nutritional Yeast (adds cheesy flavor)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Better Than Bouillon No Beef Base (vegan version, adds umami)
• 1 cup Hot Water (to dissolve bouillon)
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Soy Sauce
• 1 medium Onion (quartered)
• 1 Carrot (scrubbed, not peeled)
• 1 Celery Rib (ends trimmed)
• 5 Garlic Cloves
• 1 can Organic Tomato Paste (Kirkland, low sodium, entire can (approx 6 oz))
• 14 ounce Crushed Tomatoes (half of a 28‑oz can)
• 1 teaspoon Pink Himalayan Salt
• 0.5 teaspoon Black Pepper (cracked)
• 1 tablespoon Dried Thyme
• 1 tablespoon Dried Basil
• 0.5 tablespoon Red Pepper Flakes
• 160 grams Thin Spaghetti (about 5.6 oz, uncooked)
• 0.25 cup Cashews (soaked 2 hrs, for shaky cheese topping)
• 1 tablespoon Nutritional Yeast (for shaky cheese topping)
• pinch Salt (for shaky cheese topping)

Instructions

1. Prepare Meatball Dry Mix

   In a large bowl combine TVP, pea protein, beetroot powder, methyl cellulose, nutritional yeast, garlic powder, onion powder, oregano, and the Better Than Bouillon powder.

   Time: PT5M

2. Dissolve Bouillon and Add Liquids

   Heat 1 cup of water until hot, dissolve the bouillon, then stir in white wine vinegar and soy sauce. Pour the liquid mixture into the dry ingredients and stir until a uniform, slightly sticky batter forms.

   Time: PT5M

3. Rest Meatball Mixture

   Cover the bowl and let the mixture rest for 20 minutes so it can fully bind.

   Time: PT20M

4. Process Vegetables

   Quarter the onion, trim the carrot and celery, peel the garlic cloves, then pulse all in the food processor until coarsely chopped with some texture.

   Time: PT5M

5. Sauté Veggie Base

   Heat a stainless steel pot on high until very hot. Add the processed vegetables and stir quickly; you should hear a sizzle. No oil is added.

   Time: PT5M

6. Rust the Tomato Paste

   Push the entire can of tomato paste into the pot, breaking it up with a spoon. Let it cook, stirring occasionally, until it darkens and sticks slightly to the bottom (about 5 minutes).

   Time: PT5M

7. Add Crushed Tomatoes and Seasonings

   Pour in half a 28‑oz can of crushed tomatoes. Stir in salt, black pepper, thyme, basil, and red pepper flakes. Reduce heat to medium‑low (about 2/5 of burner) and simmer.

   Time: PT20M

8. Shape and Air‑Fry Meatballs

   Moisten your hands with cool water, scoop the rested mixture and roll into ping‑pong‑ball‑sized balls (about a dozen). Place them in the air‑fryer basket in a single layer. Air‑fry at 360°F for 12 minutes, flipping halfway through.

   Time: PT12M

   Temperature: 360°F

9. Cook Spaghetti

   Bring a large pot of salted water to a boil. Add the thin spaghetti and cook for 7 minutes, or until al dente. Reserve 1 cup of pasta water before draining.

   Time: PT7M

   Temperature: 212°F

10. Combine Pasta, Sauce, and Meatballs

    Add the cooked spaghetti directly into the sauce pot. Toss, then add a ladleful (1‑2 scoops) of reserved pasta water and stir until the sauce clings to the noodles. Transfer to serving bowls, top with air‑fried meatballs and a sprinkle of shaky cheese (blended cashews, nutritional yeast, and salt).

    Time: PT3M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Textured Vegetable Protein: Soy granules, Seitan crumbs
• Instead of Pea Protein Powder: Soy protein isolate
• Instead of Beetroot Powder: Paprika, Beet juice
• Instead of Methyl Cellulose: Xanthan gum (different texture)
• Instead of Nutritional Yeast: Vegan parmesan
• Instead of Better Than Bouillon No Beef Base: Vegetable broth powder
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Soy Sauce: Tamari
• Instead of Organic Tomato Paste: Regular tomato paste
• Instead of Crushed Tomatoes: San Marzano whole tomatoes, blended
• Instead of Pink Himalayan Salt: Kosher salt
• Instead of Thin Spaghetti: Gluten‑free spaghetti
• Instead of Cashews: Almonds
• Instead of Nutritional Yeast: Vegan parmesan

Equipment Needed

• Food Processor
• Stainless Steel Pot
• Air Fryer
• Measuring Cups and Spoons
• Chef's Knife
• Cutting Board
• Ladle
• Colander
• Large Pot for Pasta
• Tongs (optional)

Critical Steps — Do Not Skip

• Resting the meatball mixture for proper binding
• Rusting the tomato paste for flavor development
• Shaping meatballs to the correct size
• Air‑frying meatballs at the correct temperature and time
• Using pasta water to emulsify the sauce

Chef Tips from the Video

• The ‘rust’ step with tomato paste creates a caramelized depth that mimics slow‑cooked tomato sauce.
• Keep meatballs small for a crisp exterior and tender interior.
• Flip the meatballs halfway through air‑frying for even browning.
• Reserve pasta water; the starches act as a natural thickener.

Troubleshooting

Storage

Refrigerator: Store sauce and meatballs in airtight containers for up to 4 days.

Freezer: Freeze cooked meatballs (separate from sauce) for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑rust sauce can be made 2 days ahead and refrigerated.
• Shape the meatballs, place them on a tray, cover, and refrigerate; air‑fry when ready.
• Cook pasta al dente, toss with a little oil, and store in the fridge; reheat briefly in sauce.

Frequently Asked Questions