Add the Beyond, chopped vegetables, beans, corn, panko breadcrumbs, garlic, onion, nutritional yeast, and seasonings to a large bowl.

Mix gently until everything is evenly distributed.

Don't overwork the mixture.

Kitchen Technique: Keep some of the beans and vegetables slightly chunky rather than completely mashing everything. This gives the finished meatballs more texture and lets the ingredients remain visible.

Scoop out portions of the mixture and gently roll them into balls.

You can make them traditional meatball-sized or slightly larger for a more substantial serving.

If the mixture feels too wet, add another tablespoon or two of panko. If it feels too dry, add a small splash of olive oil.

Place the shaped meatballs on a plate while you heat the skillet.

Heat olive oil in a large skillet over medium-high heat.

Add the meatballs, leaving space between each one.

Sear them on multiple sides until browned and crisp on the outside, approximately 8–10 minutes.

Kitchen Technique: Resist the urge to constantly move the meatballs. Let them sit against the hot pan long enough to develop a crust before gently turning them.

Transfer them to a plate.

In the same skillet, add the diced onion and sauté until softened.

Add the garlic and cook until fragrant.

Add the fresh tomato wedges and season with salt, pepper, Italian seasoning, garlic powder, and onion powder.

Cook until the tomatoes begin to soften and release their juices.

Add the tomato paste, if using, and cook for another minute.

Transfer the mixture to a blender and blend until smooth.

Kitchen Technique: Cooking the tomatoes before blending concentrates their flavor and gives the sauce more depth than simply blending raw tomatoes.

Return the blended sauce to the skillet.

Stir in the nutritional yeast and sugar.

Simmer for 5–10 minutes, allowing the sauce to reduce slightly.

Taste and adjust the seasoning.

If the tomatoes are particularly acidic, add another small pinch of sugar. If the sauce tastes flat, try more salt or a splash of olive oil.

Bring a large pot of generously salted water to a boil.

Cook the spaghetti according to the package directions until al dente.

Before draining, reserve about ½ cup of pasta water.

Drain the spaghetti.

Kitchen Technique: Pasta water contains starch that can help loosen and emulsify the tomato sauce, allowing it to cling beautifully to the spaghetti.

Add the spaghetti to the tomato sauce and toss until coated.

Add a splash of reserved pasta water if the sauce needs loosening.

Spoon the pasta onto plates and top generously with the seared vegan meatballs.

Finish with fresh basil or parsley, vegan Parmesan, cracked black pepper, red pepper flakes, and a drizzle of olive oil.