(10 votes, average: 4.50 out of 5)
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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
- Preheat the oven to 375ºF.
- 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.
- 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.
- Pour enough oil into a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom – about 1/4 cup.
- Form the tempeh mixture into golf ball-sized balls with your hands, and place on the baking sheet, spacing them about an inch apart.
- 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
