Easy Plant-Based Spaghetti & Meatballs » Student & Kid-Friendly!

This quick and easy plant-based spaghetti and meatballs is not only oil-free and just 550 calories, but it is jam packed with nutrients too! I have been making this every week since I started eating plant-based, so I knew that I HAD to share it's secret!
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It takes less than 30 minutes to make from start to finish, and most of that time is spent preheating, boiling, and waiting for things to get done. So incorporating this meal into the repertoire is a no-brainer for anybody who is busy with school, kids, work, or life itself!
I have used this dish as an easy go-to for having guests over, especially if those guests don't eat a plant-based diet themselves. You can't really go wrong with spaghetti and meatballs, because it is one of those meals that everybody is familiar with.
As for those busy parents out there who want to provide their kids with a nutritious plant-based meal without spending an hour in the kitchen, this dinner is a great way to sneak them in some veggies! I finely chop up brussel sprouts and mushrooms to add into the sauce, upping the nutrient content of the spaghetti. I'm not a child, but I love when I can find ways to sneak in extra good stuff without losing any of the flavor! I also attain this by using whole grain spaghetti noodles, sauteing the veggies with vegetable broth instead of oil, and being sure to measure out serving sizes.