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2 white bowls of vegan tempeh meatballs with farfalle pasta on a black table

Tempeh Meatballs

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  • Author: thenewbaguette.com
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 12-15 meatballs 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Description

These baked tempeh meatballs are the “meatiest”, easiest, most delicious vegan meatballs you’ll ever make. Adapted from Wait, That’s Vegan?! by Lisa Dawn Angerame (Page Street Publishing, 2020).


Ingredients

Scale
  • One 8-ounce package tempeh
  • 1 tablespoon soy sauce
  • 1/2 cup plain store-bought breadcrumbs
  • 2 tablespoons minced parsley
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon white miso
  • 1 heaping teaspoon tomato paste or ketchup
  • 1/2 teaspoon fennel seeds (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • About 1/4 cup avocado, refined coconut, or organic canola oil

Instructions

  1. Preheat the oven to 375ºF.
  2. Crumble tempeh into small bits and place in a medium pot, along with 1 tablespoon soy sauce and 1/2 cup water. Bring to a simmer and cook until all the liquid has evaporated, stirring occasionally, about 10 minutes.
  3. Transfer to a large bowl and add all the remaining ingredients EXCEPT for the oil. Mix until everything is evenly incorporated, then set aside for a few minutes to cool.
  4. Pour enough oil into a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom – about 1/4 cup.
  5. Form the tempeh mixture into golf ball-sized balls with your hands, and place on the baking sheet, spacing them about an inch apart.
  6. Bake for about 10 minutes. Then rotate the balls – either by shaking the pan or flipping with tongs – and continue baking for another 15 minutes or so, rotating the balls every 5 to 7 minutes, until they’re brown all over.


Nutrition

  • Serving Size: 3 meatballs
  • Calories: 240 calories
  • Carbohydrates: 18.9 g
  • Fiber: 6.9 g
  • Protein: 14.1 g

Keywords: tempeh, meatballs, vegan, italian

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