Vegan Gluten Free Spaghetti and Meatballs

Anything you can have as a meat eater, you can have as a vegan! If you are not vegan you can still use real meat balls as it is still gluten and dairy free.


Package of quinoa burger mix
3 tablespoons flaxseeds or 3 eggs
Package of brown rice or quinoa spaghetti noodles
Package of mushrooms
1 cup coconut milk
1/2 jar tomato sauce
2 cloves chopped garlic
1/3 onion chopped
Mixed peppers(optional)
Garlic powder
Onion powder
1/2 cup miso soup


First mix your package of quinoa burger to make the meatballs. You can also use this to make burger patties. If you eat eggs you can mix the package with 3 eggs and leave in the fridge for 15 minutes. I use flax eggs instead. To make one flax egg you add 1 tablespoon of ground flax to 3 tablespoons of water. This recipe would call for 3 eggs so you mix 3 tablespoons of flax to 9 tablespoons of water. Let the flax egg mixture sit in the fridge for 15 minutes and then take out of the fridge to mix with the quinoa burger mix. Add a cup of water and return to the fridge for 15 minutes. Depending on what mix you buy, follow the specific directions on the package.

In the meantime, boil a pot of water and follow the directions on your package of brown rice or quinoa spaghetti. It should say to cook for 10-15 minutes. Add salt and pepper.


For the sauce get a skillet and add 1/2 cup of miso soup, 1 cup of coconut milk, 1/2 jar of tomato sauce, chopped garlic, chopped onion and mixed peppers if desired. Add a package of mushrooms. Cook On low until your ready to add the meatballs.

Once 15 minutes is up get the quinoa burger mixture out of the fridge. Remember if you made the flax eggs they were in the fridge for an additional 15 minutes before you mixed it with the quinoa burger mix. So it was 30 minutes total. If you used eggs, then you skipped the first 15 minutes.

Form into small meatballs and if you have leftover mixture store in the fridge and use the next day. You can make burgers the next day by making patties.

Once your meatballs are formed add them to be sauce mixture on the stove. Cook them in this mixture at medium for 5-10 minutes on each side. You would cook these like regular meatballs.

Strain the spaghetti in cold water. Add the spaghetti to sauce and mix around and simmer for 5 more minutes. Add shredded daiya cheese(vegan) on top and let melt and if you like your meals a little spicy add hot sauce!

Serves 2 large portions or 4 small portions.


Vegan Gluten Free Spaghetti and Meatballs
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Vegan Gluten Free Spaghetti and Meatballs
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