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How to Make Plant Based Spaghetti and Meatballs

Friday, May 14th | 6:00pm-7:00pm | How to Make Plant Based Spaghetti and Meatballs


Spaghetti and meatballs - a classic combination we’ve all grown up on. In this class students will take this classic and make it plant based, using unique spices and lentils to create “meatballs” to pair with a homemade red pasta sauce. Students are welcome to cook along with the online demo so they can enjoy a homemade meal after class.

Ingredients Needed:
- 1 lb. spaghetti (gluten free if needed)
- 3 c. cooked lentils
- ¾ c. breadcrumbs (or oat flour if gluten free)
- ½ c. vegetable broth
- 1 small chopped onion
- 2 c. chopped mushrooms of choice (optional)
- 3 Tbsp. Italian seasoning
- 1 28 oz. can of peeled, whole tomatoes
- 1 bunch of fresh basil (optional) or dried
- 5 cloves of garlic
- salt and pepper

Equipment Needed:
- 2 large pots
- 1 medium pan
- spatula
- knife and cutting board
- wooden spoon
- potato masher
- 1 large bowl
- 1 cookie sheet
- measuring cups and spoons
- food mill or immersion blender (optional)

This class is appropriate for ages 14+.

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.