These vegan tempeh meatballs are perfect with pasta, creamy polenta, spaghetti squash, or zucchini noodles. (This recipe is slightly adapted from Wait, That’s Vegan?! by Lisa Dawn Angerame [Page Street Publishing, 2020]).
- One 8-ounce package tempeh
- 1 tablespoon soy sauce or tamari
- 1 heaping teaspoon white miso
- 1 heaping teaspoon tomato paste
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons nutritional yeast
- 2 tablespoons minced parsley
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup avocado oil or organic canola oil
- Your favorite red sauce, for serving
- Preheat the oven to 375ºF.
- Crumble up the tempeh into small bits and place in a medium pot, along with the soy sauce and 1/2 cup water. Bring to a simmer. Every few minutes, go in with a wooden spatula to break up the tempeh completely. Cook until all the liquid is evaporated, about 10 minutes. Let the tempeh cool slightly.
- Combine the miso and tomato paste in a large bowl and mash them together using a fork. Add all the remaining ingredients (from breadcrumbs through black pepper) EXCEPT for the oil to the bowl, along with the tempeh. Using a fork or your hands, mix until everything is evenly incorporated.
- Pour the oil onto a quarter sheet pan.
- Form the tempeh mixture into about a dozen golf ball-sized balls and place on the sheet pan. Bake for 20 to 25 minutes, shaking the pan about every 5 minutes to rotate the meatballs (use tongs to help flip the ‘balls, if needed), until they’re nicely browned on all sides.
- Serving Size: 3 meatballs
- Calories: 240 calories
- Carbohydrates: 18.9 g
- Fiber: 6.9 g
- Protein: 14.1 g
Keywords: tempeh, meatballs, vegan, cookbook