vegan tempeh meatballs

August 3, 2018 by Angie

I think these vegan tempeh meatballs are rad. It’s a recipe from Minimalist Baker. The meatball making is on the labor-intensive/mass of dishes side so that’s a limiting factor but I enjoyed eating them enough to make them worth making again and again. I really love a good fake meatball.

His Noodly Appendage

First, you have to make a batch of vegan parmesan cheese. It makes more than you need for the recipe so you can store it in an airtight container in the fridge to use is many other ways. You need a food processor for this step and the next.

Vegan Parmesan Ingredients

3/4 cup raw cashews
3 tablespoons nutritional yeast
1/2 teaspoon garlic powder
3/4 teaspoon salt

Once you have your vegan parmesan ready, whip up a flax egg by mixing a tablespoon of flax meal with two and a half tablespoons of water in a small bowl. Preheat the oven to 375 degrees and start boiling the water for your pasta while you’re at it. Sauté chopped onion and minced garlic in a little bit of olive oil.

Vegan Tempeh Meatballs Ingredients

1/2 cup white onion, minced
1 tablespoon minced garlic
1 flax egg
8 ounces tempeh (1 package)
1/3 cup vegan parmesan cheese
3/4 tsp each dried basil, oregano, and parsley
1/2 cup vegan bread crumbs (I used panko)
2 tablespoons tomato sauce
Olive oil for sautéing
Salt and pepper to taste

Next, crumble the tempeh into the food processor then add in the onion/garlic, the flax egg, some of the vegan parmesan cheese, and the rest of the ingredients through tomato sauce into the food processor. Process it until it becomes dough-like. Roll the processed tempeh mixture into balls. I was able to make 12 pretty serious meatballs.

Put a little more vegan parmesan cheese and breadcrumbs on a plate and roll each meatball in it to cover.

I’m wondering just how necessary this step is but I suspect it added to the satisfying texture of the meatballs. Sauté all of them in some olive oil, flipping them to brown all the sides. I was able to fit them all in my pan with room to spare.

The final step is to bake them on a cookie sheet in the oven. While all that is happening you best be making some spaghetti and sauce to eat with these bad boys. We are Gia Russa Tomato Basil Sauce loyalists in this house although it’s been doing a watery separation thing lately.

Just out of the oven

I ate the leftovers for lunch the next day and they were still glorious.

Vegan Tempeh Meatballs and Fettucine

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