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
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
- 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.
- Divide meatball mixture into 12 equal balls, each about the size of a golf ball, and place on the prepared pan.
- Bake for 20-25 minutes, until lightly browned and fragrant.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Entree, Main Dish
- Cuisine: American, Italian, Vegan
