Anonymous wrote:

Anonymous wrote:I haven't tried these, but the ingredients look good and they keep with the birthday gal's tradition. I would give these a whirl.

https://cooktoria.com/mushroom-meatballs/

this looks great and I am not even a vegetarian!

Does it matter what kind of meatballs?

zucchini thick cut in wedges in the sauce.

https://minimalistbaker.com/the-best-vegan-meatballs/

i have made these numerous times and they are so easy to make so good. they hold together well and have a really good taste and texture to pair with spaghetti. they also freeze really well. black beans, quinoa and herbs so nothing fake.

i have made the ricotta polpette from the nyt that a pp mentioned and it really wouldn't work well for a replacement for spaghetti and meatballs. a completely different dish.

i have made several lentil meatballs and while they are good i think the black bean ones i posted are your best for a spaghetti and meatballs replacement.

Yotam Ottolenghi's Eggplant Dumplings Alla Parmigiana are delicious with red sauce and pasta and they can freeze well.

Anonymous wrote:Lentil Bolognese
https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/

Yup, I would lean heavily into lentils. Either lentil bolognese or spaghetti with marinara and lentil meatballs. All huge hits in my house.

This recipe is so simple, you will NOT believe how good and satisfying it is. It works with any type of pasta.

https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/

I’m PP. To clarify, link of like this cauliflower parmesan recipe, which is delicious on its own, but if you want to keep the spaghetti tradition alive you could make the spaghetti per usual and top it with the fried cauliflower and fresh mozzarella: https://cooking.nytimes.com/recipes/1017170-cauliflower-parmesan

Cauliflower that is breaded and pan fried along with fresh mozzarella.

How about a spinach & cheese ravioli or tortellini, with marinara?

Every vegetarian loves eggplant Parmesan, including moi.

I know you said no fake meat, but I've heard really good things about these (have not made myself): https://cooking.nytimes.com/recipes/1020740-meatless-meatballs-in-marinara-sauce

Instead of trying to recreate meatballs without the meat, I would just cook a high-quality marinara. https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0

You could serve it with side dishes of roasted mushrooms and/or lemony artichokes (both have a bit of protein in them).

That is my personal preference, though-- to avoid trying to recreate meat dishes with meat substitutes. She might just appreciate a marinara that is fresh and delicious in its own right, along with fresh vegetable side dishes.

https://bitesofwellness.com/simple-lemon-artichoke-recipe/

I usually side eye food blog recipes but those mushroom meatballs look like a good option.

Sometimes I use lentils to add protein to the sauce like a meat sauce for a quick and easy dinner. But if the tradition is meatballs, the mushroom ones look good!

White beans and escarole with parmesan

I just use beyond meat mince to make meatballs for classic spaghetti. Adding herbs/spices (parsley, garlic, zaatar) to the mince improves their flavor.

As an alternative, I also make shells or involtini (aubergine or courgette) stuffed with with a mix of cashew ricotta + Parmesan, and bake them in tomato sauce. I like the taste & texture of nut ricotta better than the dairy version - but the Parmesan gives it a richer taste.