Recipe from Healthy Vegan Recipes. I’ve made this with the chickpeas as meatballs and the kidney beans. When I made it with the chickpeas I used 2 tablespoons of tomato juice and just 1 tablespoon flour (wanted to limit use of flour). For the kidney beans I believe I overcooked them because they were dry and I thought there was too much salt and thyme used. My toddler didn’t care for the meatballs but we both loved the sauce. I used 1 teaspoon salt (since I’m on a low sodium diet), 1 teaspoon oregano and added an overflowing 1/3 cup of nutritional yeast. I used whole wheat pasta but next time I make spaghetti I’m going to use zucchini as noodles, since I’m no longer eating gluten and I will definitely make the sauce again.
Update: Here are the chickpea meatballs with pasta.
What’s your favorite spaghetti and no meat meatball recipe?