Spaghetti Plantballs Recipe

Prepare flax egg

Whisk together ground flaxseed and 6 tsp water in a small bowl. Let sit for 5–10 minutes until gelatinous.

Process base ingredients

In a food processor, add drained chickpeas, rolled oats, grated carrot, chopped onion, minced garlic, nutritional yeast, soy sauce (or tamari), Dijon, smoked paprika, dried oregano, salt, and black pepper. Pulse until mixture is mostly smooth but still has some texture (scrap down sides as needed).

Combine and chill

Add the flax 'egg' to the mixture and pulse a few more times to incorporate. If mixture seems too wet, add up to 1–2 tbsp more oats; if too dry, add 1 tsp water at a time. Transfer to a bowl, cover, and chill in the refrigerator for 15 minutes to firm up (this helps rolling).

Form balls

Using wet hands or lightly oiled hands, portion about 1.5 tablespoons of mixture per ball (roughly 1 inch diameter) and roll into 16–18 uniform plantballs. Place on a parchment-lined tray.

Pan-fry for color

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add plantballs in a single layer (work in batches if needed) and cook 2–3 minutes per side, turning gently, until each side is golden-brown and holds together. Transfer to a plate.

In a medium saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally to meld flavors.

Add the pan-fried plantballs into the simmering marinara, spooning sauce over them. Simmer together gently for 8–10 minutes so plantballs cook through and absorb sauce flavors. If sauce becomes too thick, add 2–3 tbsp water.

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz gluten-free spaghetti and cook according to package instructions, usually 7–10 minutes, stirring occasionally to prevent sticking. Cook until al dente.

Reserve 1/2 cup pasta cooking water, then drain spaghetti in a colander. Return pasta to the pot and toss with a little marinara or 1 tsp olive oil to prevent sticking if not serving immediately.

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 2 tbsp thinly sliced red onion.

In a small bowl or jar, whisk together 2 tbsp olive oil and 1 tbsp red wine vinegar with a pinch of salt and pepper. Toss dressing with salad just before serving.

Divide cooked gluten-free spaghetti among 4 plates. Spoon marinara and 3–4 plantballs over each portion of pasta. Garnish with fresh basil and a sprinkle of vegan Parmesan or nutritional yeast. Serve the side salad alongside.