Spaghetti & 'Meatballs'
Chef Tal leans into nostalgia with a plant-forward spin on the red-sauce classic. Twirls of spaghetti are topped with hearty meatless meatballs, a slow-simmered marinara, and a dusting of vegan parmesan. Finished with fresh basil.
Nutritional facts
Protein
38g
Carbs
93g
Calories
830kcal
Fat
33g
Ingredients
Impossible Meat, Veg, Tomatoes, Whole, Canned, Italian, Spaghetti, Onion, Vegan Parmesan, Extra Virgin Olive Oil, Panko Breadcrumbs, Garlic, Vegan Egg, Tomato Paste, Kosher Salt, Sugar, Spice, Parsley, Dried, Shallot, Basil, Onion Powder, Black Pepper, Crushed Red Pepper, Fennel Seed, Nutritional Yeast, Black Pepper, Oregano, Canola Oil, Bay Leaf
Contains coconut, wheat, soybeans.
Reviews
4.2
Based on 65 reviews
THIS NEEDS TO BE A PERMANENT DISH!!
Theresa · 04/15/26
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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