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Vegan Spaghetti & Meatballs

Gluten Free Vegan "meatballs" are delicious with marinara sauce over baked spaghetti squash or gluten free noodles.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 peopls


  • 3/4 cup sunflower seeds
  • 3/4 cup gluten free rolled oats
  • 1 cup shredded zucchini
  • 1/3 sweet onion
  • 1/2 cup fresh parsley
  • 1/3 cup fresh basil leaves I use the stems too because I'm lazy
  • 2-3 tablespoons olive oil packed organic sun dried tomatoes
  • 3 large garlic cloves
  • 1 can garbanzo beans 15-oz
  • 2 Tablespoons ground golden flaxseeds + 3 Tablespoons water
  • 1/2 Tablespoon grapeseed oil
  • 1 teaspoon dried organic oregano
  • 1/2 teaspoon organic cumin
  • 2 Tablespoons Chia Seeds
  • 3/4 teaspoon fine ground Celtic Sea Salt or to taste
  • 1/4 teaspoon red pepper flakes I used a little fresh ground white pepper too


  • Preheat oven to 350 degrees
  • Put oatmeal in food processor using S blade, run the food processor until the oats look like flour.
  • Dump the oats out into a separate bowl for (no need to wash the food processor)
  • Put the basil, parsley and garlic in the food processor (use S blade) and fine chop. Add the onion and zucchini and the sun dried tomatoes and pulse to coarse chop.
  • Add the flax seed and water mixture (for egg replacement), oregano, salt and peppers and cumin. Pulse to blend.
  • NOW add the garbanzo beans, sunflower seeds and ground oats.
  • Pulse mixture until it is the texture you prefer for your meatballs. Should have some texture and not look like hummus...however...if it does look like hummus, you already know from my mistake it works OK so don't fret.
  • Scoop the mixture up into balls and drop on an ungreased baking sheet.
  • Bake 20 minutes at 350 degrees F. Just before serving.
  • Serve with an organic marinara over gluten free pasta or spaghetti squash (my preference).