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The Best Vegan Meatballs


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

Simple, healthy vegan meatballs made with tempeh. Perfect on spaghetti, sandwiches, pizza, and more. 


Ingredients

Scale
  • 8 oz temeph (1 package), cubed
  • 1/4 cup vegan Parmesan cheese*
  • 1/2 cup fresh parsley, minced
  • 2 cloves garlic, minced
  • 2 tbsp oil-packed sun-dried tomatoes, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • Pinch each sea salt, red pepper flakes, and freshly ground black pepper
  • 1 tbsp ground flax
  • 2 tbsp water
  • 1 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp vegan Worcestershire sauce (I use Wizard’s brand)

For serving:

  • Cooked spaghetti or other pasta/grain of choice
  • Marinara sauce (homemade** or store-bought)
  • Additional vegan Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. 
  2. Place all ingredients in a food processor and pulse until combined and crumbly. You want these balls to resemble meat in texture, so don’t over-process. 
  3. Divide meatball mixture into 12 equal balls, each about the size of a golf ball, and place on the prepared pan. 
  4. Bake for 20-25 minutes, until lightly browned and fragrant. 
  5. Serve with desired amount of pasta, warmed marinara sauce, and vegan Parmesan cheese. 

Notes

*You can use whichever vegan Parmesan cheese you like. You can find my recipe here. Note that you can use any nut or seed in this recipe! 

**I recommend the marinara sauce recipe from Oh She Glows Everyday

  • Category: Dinner, Entree, Main Dish
  • Cuisine: American, Italian, Vegan