Easy Vegan No-Meat Balls With Tomatensauce and Pasta – done in 20 minutes

easy vegan 20 minute no meat balls therawberry_4047

Meatballs, vegan balls, vegetable balls or do you prefer meatless balls? The terminology used in vegan recipes always leaves too much freedom of interpretation and no clear term.

But it is clear that after this introduction you definitely know what it’s about: super creamy and spicy tomato sauce with super delicious vegan balls and noodles of your choice. I used whole wheat spelled pasta for this because I personally like them best. You can also use gluten-free pasta, so the entire dish would be vegan and gluten-free.

By the way, I got the vegan vegetable balls from endori. A really tasty brand that is based on peas. This means that your meat substitute products are completely free of soy and palm fat (unpaid advertising).

Simple, quick and tasty – this is particularly important in the run-up to Christmas. Because with all the things around us, it is important to be able to create a full meal in a short time.

So I conjured up this quick recipe for you and I’ve actually eaten it for two days in a row.

Enjoy it and now I wish you a lot of fun with the recipe.

Easy Vegan No-Meat Balls With Tomatensauce and Pasta – done in 20 minutes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Super simple lunch or dinner Perfect for during the week – when things have to go super fast. Including gluten-free option.

Course: dinner, lunch
Keywords: 20 minutes, cooking, glutenfree cooking, quick, Recipe, therawberry, vegan cooking
Servings: 4 Servings
Marie Dorfschmidt – therawberry: therawberry
  • 500 g pasta of your choice – optionally also gluten-free
  • 800 g canned tomato in pieces
  • 100 ml of water
  • 2 tbsp tomato paste
  • 1 pinch of brown sugar
  • 1 tbsp tamari or soy sauce
  • 1/2 zucchini
  • 1 medium onion
  • 1 clove of garlic
  • 1 tbsp oregano
  • 1 teaspoon thyme
  • 1 teaspoon liquid smoke – optional
  • 12 vegan vegetable balls – e.g. from endori
  • pepper
  • salt
  • 2 tbsp olive oil
  1. Cook the pasta according to the instructions on the packet.
  2. Heat the oil in a pan and fry the vegan vegetable balls on all sides.
  3. In the meantime, peel the onion and garlic. Chop finely.
  4. Wash and finely chop the zucchini.
  5. Once the balls are well seared, remove them and set aside.
  6. Fry the onions and garlic in the same oil. Add a little more oil if necessary.
  7. Add the zucchini and fry everything. Deglaze briefly with cane sugar. Then extinguish completely with water.
  8. Sweat until the water has evaporated.
  9. Add tomato paste, tarragon, thyme and fresh pepper. Mix well.
  10. Add the tomato pieces and bring to the boil.
  11. Stir in the liquid smoke and tamiri. Season to taste with salt. Add the vegan vegetable balls and carefully stir in again.
  12. Serve immediately with the pasta and enjoy.
  13. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

Thank you so much for stopping by!

Enjoy the recipe and see you next time.


Author: Marie Dorfschmidt



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