Spaghetti and meatballs (vegan, gluten free)

Spaghetti and meatballs (vegan, gluten free)

Spaghetti and meatballs is such a classic I had to find a way to create a vegan, gluten free version that was just as yummy and this recipe is an absolute winner! Crispy aubergine and chickpea meatballs in a rich roasted red pepper sauce with gluten free spaghetti – perfect!

Once I had created my spaghetti puttanesca I knew I had to find another use for my delicious roasted red pepper sauce and I have to say I think this spaghetti meatballs dish is even tastier! It is so easy to make I love making the sauce in a big batch and freezing portions so all I need to do is whip up a batch of meatballs for a quick and easy dinner

Any leftover meatballs and red pepper sauce are amazing in a sandwich with melted vegan cheese – who said vegans can’t have a meatball sub!


Serves 3-4

Prep time: 40 minutes

Cook time: 1 hour


  • 3 red peppers
  • 2 onions
  • 6 cloves of garlic
  • 1/4 cup nutritional yeast
  • 2 tsp Herbs de Provence
  • 1 x 400g can of chickpeas
  • 3/4 cup gluten free breadcrumbs
  • 1/4 cup flaxseed
  • handful of fresh basil
  • salt and pepper
  • 1 aubergine
  • spaghetti/quinoa/bread to serve


  1. To make the red pepper sauce chop the peppers and roast in a splash of olive oil at 180’C for about 20 minutes
  2. While the peppers are cooking chop the onions and garlic and sautΓ© for about 8 minutes until soft with a pinch of salt and pepper.
  3. Chop the aubergine and fry in a splash of oil and a pinch of salt and pepper until soft. Keep stirring and adding a few tablespoons of water every couple of minutes so the aubergine don’t dry out. Add half of the cooked onions and garlic with the herbs to provence to the pan and stir
  4. When the peppers are ready blend with the other half of the onions and garlic and 1/4 cup of water and set aside
  5. Rinse the blender and then add the aubergine, onion and garlic mix with the chickpeas and fresh basil and pulse until well combined but with a texture
  6. Add the aubergine mixture to a bowl with the breadcrumbs and flaxseed and stir to combine
  7. Shape the meatball mixture into small balls and line up on a oiled baking tray. I usually make about 25 small meatballs with this amount. Bake at 180’C for 20-30 minutes until crispy on the outside.
  8. Stir the meatballs into the sauce and serve on top of gluten free pasta, quinoa or in a meatball sub sandwich!


  1. Sally Bishop

    Oh my god, this looks Deeeeelish! Trying this one tonight!

    Thanks you Sunny Peas!

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