Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the vegan butter over medium heat until melted.

Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent and fragrant.

Add the plant-based meatballs to the skillet and cook according to the package instructions until heated through and slightly browned.

Pour the marinara sauce into the skillet with the meatballs and stir to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.

Stir in the maple syrup to add a touch of sweetness to the marinara sauce.

Add the cooked spaghetti noodles to the skillet and toss gently to coat the noodles evenly with the sauce.

Cook for an additional 2-3 minutes until everything is heated through.

Serve the vegan spaghetti with plant-based meatballs and marinara hot, garnished with fresh chopped basil leaves.

Note: You can also sprinkle some vegan Parmesan cheese or nutritional yeast on top for added flavor, if desired.

Enjoy your delicious vegan spaghetti with plant-based meatballs and marinara! This recipe combines the classic flavors of spaghetti and meatballs with a vegan twist. The maple syrup adds a hint of sweetness to balance out the savory marinara sauce. It's a comforting and satisfying dish that will please both vegans and non-vegans alike.