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Tomato Vodka Sauce with Chickpea Meatballs


6 Servings

Prep Time:

15 Minutes

Cook Time:

45 MInutes

Total Time:

1 Hour

Going vegan doesn't mean you have to miss out on some of your favorite dishes. This vodka tomato pasta dish with plant-based meatballs will definitely hit the spot!


Tomato Vodka Pasta:

1 onion, chopped

4 cloves of garlic (minced)

1 (28 oz) can of peeled and diced tomatoes

1 small can (14.5 oz) of fire roasted tomatoes

3-4 medium tomatoes

½ cup of vodka

½ cup of coconut milk from a can

½ teaspoon of dried parsley (+ more for garnish)

½ teaspoon of dried basil

1 teaspoon of salt

¼ teaspoon of crushed red pepper flakes

Pepper to taste

12 oz whole wheat spaghetti noodles

Chickpea Meatballs:

1 can or 2 cups of cooked chickpeas, drained and rinsed

1 cup of couscous

½ red onion

3 cloves of garlic, minced

1 teaspoon of paprika

2 teaspoons of dried parsley

1 tablespoon of soy sauce

1 teaspoon of salt

Pepper to taste



Bring a large pot of water to a boil to cook the noodles. Add onion to a medium skillet on medium heat and saute for 6-7 minutes or until transparent. Add minced garlic and cook for 1 additional minute. Add canned and fresh tomatoes and cook for about 25 minutes; stir frequently. Once the water is boiling, cook spaghetti according to the package. Add coconut milk, vodka and seasoning to the skillet with the tomatoes; boil for 2 minutes or until thickened to sauce consistency. Reduce to a simmer and let simmer for about 10 minutes. Salt and pepper to taste if needed. If you’d like a sauce that isn’t chunky, feel free to use an immersion blender. I chose to keep my sauce chunky. Once spaghetti is done cooking, add noodles to the sauce and remove from heat.

Chickpea Balls:

Add couscous to a bowl and cover with hot water. Place a lid or towel on top and let rest for 5 to 10 minutes until liquid is absorbed. Use a fork to fluff. Add all the ingredients to a blender and pulse until combined (make sure not to over mix, we don’t want the mixture mushy). Using your hands, make balls with the mix. Cook in the air fryer at 375 degrees for 15 minutes (or oven 400 degrees for 30 minutes).

Recipe Origin:

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