(5 votes, average: 4.60 out of 5)
Loading...Description
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]).
Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- Serving Size: 3 meatballs
- Calories: 240 calories
- Carbohydrates: 18.9 g
- Fiber: 6.9 g
- Protein: 14.1 g
Keywords: tempeh, meatballs, vegan, cookbook
