Spaghetti with Vegan Bean Balls and Tomato Sauce



  • 250gr spaghetti pasta

For the balls:

  • 1 can black beans, drained
  • 50gr pine nuts or sunflower seeds
  • 1 flaxseed egg (1 tbsp ground flaxseeds + 3 tbsp water)
  • 4-5 tbsp bread crumbs (or fine oats)
  • 1 onion
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp soy sauce
  • salt, pepper
  • chili powder
  • oil for frying

For the sauce:

  • 1 onion
  • 1 garlic glove
  • 1 tbsp oil
  • 1 can tomatoes
  • 1-2 tbsp tomato paste
  • italian herbs
  • salt, pepper
  • a bit sugar


  • nutritional yeast
  • tomato flakes
  • basil


  1. For the balls, combine ground flaxseeds with water and soak for about 10-15 minutes.
  2. Meanwhile, cut onion and chop garlic and roast in a pan with a bit oil until glassy.
  3. Roast pine nuts in another pan as option and puree in a blender afterwards.
  4. Puree or mash beans in a bowl.
  5. Then combine mashed beans with the flaxseed-egg, pine nuts puree, onion, garlic, bread crumbs or oats and seasonings to taste.
  6. Knead everything to a dough and form about 12 balls.
  7. Cook pasta according to directions stated on the package.
  8. Meanwhile cut onion, chop garlic and roast for about 2-3 minutes in a pan with oil.
  9. Add tomatoes, tomato paste, Italian herbs, salt, pepper and sugar to desired taste and let it cook for about 6-8 minutes.
  10. Meanwhile, fry the balls in a pan with oil until golden brown and add to the sauce finally.
  11. Serve spaghetti to the sauce with the balls and top with tomato flakes, nutritional yeast and basil.
  12. Bon appetit! 🙂






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