This Vegan Lemon Garlic Spaghetti + Meatballs recipe is the best easy and comforting skillet meal for the entire family. Loaded with savory flavor, these ‘meatballs’ made from veggies are moist, silky, and tender; and comes topped over gluten-free spaghetti coated in a delicious lemon garlic sauce. A vegan and gluten-free weeknight option.
This Vegan Lemon Garlic Spaghetti + Meatballs is by far my newest favorite way of enjoying spaghetti + meatballs.
Usually, I enjoy the traditionally version, however, the burst of flavor in this dish is undeniable. Plus, it’s super light and works just as nicely with a side of garlic bread. Haha.
Of course you can always adjust the sauce to your liking in terms of making it more ‘saucy’, but I can admit that I loved indulging in this dish when it was more on the ‘dry’ side.
Ok, so can we talk about these ‘meatballs’ for a second? Oh my! Oh my! That’s all that I can say. But seriously—these ‘meatballs’ are so awesome!
When I decide not to make my vegan meatballs from scratch, my go-to version is Gardein’s Classic Meatless Meatballs, which are packed with protein.
I’m hardly one who leans towards store-bought frozen versions of food, especially when it comes to vegetarian and vegan options.
However, I love making my own meatballs. For most of my meatball dishes, I use quinoa and chickpeas. I know. It sounds a bit crazy since most people like to use zucchini or mushrooms or something else, but I find using both ingredients super easy.
When making my meatballs from scratch, I often love using quinoa and chickpea. From time to time, I’ll use black beans or another veggie, but these Vegan Chickpea + Quinoa ‘Meatballs’ are my go-to!
Kale Salad.—-my Loaded Kale salad is one of my faves!
Bruschettas.—-the Kale Spinach Pesto + Tomato Bruschettas are amazing!
OK, so recently, I made this Vanilla Overnight Oats + Maple Spiced Pears and it’s so perfect and full of warm Fall spices and flavors. All vegan and gluten-free too.
With the Fall season about to begin in the next month or so, I’ve been enjoying myself in the kitchen while whipping together Fall-inspired recipes.
Honestly, I’m not a HUGE pumpkin flavor fan, BUT I have enjoyed the ones that I’ve created this year and I’m super excited to begin sharing them with you soon.
If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably loving our weeknight meal options. If so, then I recommend trying the following ones which are my Top 5 faves!
This Easy Vegan Noodle Power Bowl is a healthy option for a quick lunch or dinner. Based with tender brown rice noodles and topped with sautéed broccolini, edamame, bell peppers, roasted chickpeas, and sesame seeds drenched in a delicious homemade Sriracha-Soy sauce.
This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles.
This Buffalo Cauliflower Kale Grilled Pizza is absolutely the most perfect family-friendly recipe for the summer! It comes topped with buffalo sauce, mozzarella cheese, kale, and buffalo cauliflower bites and comes based with a crispy, fluffy gluten-free GRILLED crust.
This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely.
This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes.
It’s Vegan + Plant-based.
Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a skillet + pot?)
Full of flavor + so light! (The best reason!)
Done in just 30 minutes.
Now, let’s dig right into this recipe, shall we?
To begin, cook spaghetti according to packaging, drain, and set aside. **TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**
In a skillet over medium-high heat, add the butter until melted. Now, add the vegan meatballs and sear on the sides, turning them every 2 minutes or so. Continue to cook them until fully browned and cooked through.
Once done, remove meatballs from the skillet onto a plate and using the same skillet, add another Tbsp of butter and let it melt. Add garlic, lemon juice, red pepper flakes, parsley, smoked paprika, and sriracha sauce, stirring until combined.
Add the cooked spaghetti and toss until fully coated, cooking it for 2-3 minutes. At this point, add sea salt + black pepper to taste.
Moving the spaghetti to one side of the skillet, add the meatballs back in and toss them in the lemon garlic sauce as well, heating up everything together for a minute or two.
If you choose to make this Vegan Lemon Garlic Spaghetti + Meatballs or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Lemon Garlic Spaghetti + Meatballs.