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Vegan Spaghetti

Vegan Spaghetti and (no)Meatballs is a delicious and healthy version of an old favorite.  Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword dairyfree, glutenfree, jackfruit, lentilpasta, spaghetti, vegan, vegetarian
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 369kcal
Author Alkaline Recipes



  • 1 cup oatmeal
  • 14 ounces jackfruit organic if possible
  • 1 teaspoon sea salt
  • ½ onion, chopped
  • 2 teaspoons granulated garlic or garlic powder
  • 2 tablespoons ground flax seed
  • 4 cloves garlic, minced
  • 8 ounces tofu
  • 2 tablespoons olive oil optional, if needed
  • 1 tablespoon fresh oregano optional

Spaghetti Sauce

  • 2 28 ounce cans of tomatoes
  • 1 6 ounce tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 onion, chopped
  • 4 cloves garlic
  • 8 ounces tofu, crumbled
  • 1 cup vegetable broth
  • ¼ cup fresh oregano (or 2 teaspoon dried oregano)
  • ¼ cup fresh basil (or 2 teaspoon dried basil)
  • ¼ cup fresh thyme (or 1 teaspoon dried thyme)


  • 16 ounces gluten free spaghetti


General Instructions

  • Preheat oven to 375 degrees.  Mix ingredients for (no)meatballs and bake.  While meatballs are baking, prepare sauce in Instant Pot.  Cook spaghetti according to package directions. **If you are not using an Instant Pot, prepare the sauce first, and bake (no)meatballs and cook spaghetti while sauce is simmering.  Your total cook time will be adjusted if you are cooking on the stove top.


  •  Add jackfruit to food processor and pulse to break up large pieces. (Do not liquify)  Add remaining ingredients to food processor and pulse until all ingredients are mixed well. Mixture will be thick, so  If necessary, add olive oil.
  • Roll meatball mixture into balls, approximately 1-½ inch.  You should have 12 meatballs.  Place on baking sheet with silicon or parchment.  Bake at 375 for 30 minutes.  Add to sauce and spaghetti.

Spaghetti Sauce

  • Add all sauce ingredients to Instant Pot.  Cook on high pressure for 5 minutes.  Let pressure release naturally, NR. 
  • **If you don't have an Instant Pot, add all ingredients to large soup pot on stove top. Bring to boil and reduce to simmer for 2 hours, stirring occasionally.
  • Allow sauce to cool.  Use hand blender to blend sauce until it is smooth, or the texture that you want.  Serve on spaghetti and (no)meatballs.  Top with fresh oregano and basil.


  • Cook spaghetti according to package directions.  Drain spaghetti in colander and rinse with water.  Add sauce, (no)meatballs, and top with fresh basil and oregano.


Serving: 1cup | Calories: 369kcal