Vegan Bean and Mushroom ”Meatballs”with Spaghetti and Tomato Sauce


Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4


  • 1 small onion, finely chopped
  • 2 carrots, grated
  • 4 cups sliced mushrooms
  • small bunch parsley, chopped
  • 3 cups cooked red kidney beans
  • 1 cup breadcrumbs
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • salt, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 5 tomatoes, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • fresh basil, to taste
  • 1 pack spaghetti pasta
  • more fresh basil, for serving


  1. Heat oil in a frying pan over medium heat. Add onions and cook for 5 minutes until golden brown. Add carrots, mushrooms and parsley and cook for 15 minutes, until mushrooms are golden brown.
  2. Preheat oven to 180°C and line baking tray with parchment paper. Place mushroom mixture in a food processor, add beans, breadcrumbs, oregano, salt and pepper. Pulse until well combined. Spray oil on your hands and form 15 balls. Arrange on the baking tray and bake for 20 minutes until golden.
  3. Make the tomato sauce. Heat olive oil in a saucepan and add onions. Cook on medium heat for 5 minutes or until golden. Add garlic, tomatoes and tomato paste. Cook for 10 to 15 minutes, until the mixture has thickened slightly, add basil and cook for additional 3 minutes. Season to taste and let cool. Place the tomato mixture into a blender and process until smooth.
  4. Cook spaghetti according to the package directions. Serve pasta warm with ”meatballs” and tomato sauce. Garnish with fresh basil if desired. Enjoy!

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