These vegan tempeh meatballs are a tasty and filling alternative to regular meatballs because they are full of flavor and protein. They are simple to make and great for a plant-based meal.
Ingredients: 1 block tempeh, crumbled. 1/4 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.
Instructions: Warm the oven up to 190C 375F. Break up the tempeh and add it to a bowl with breadcrumbs, nutritional yeast, onion, garlic, tomato paste, soy sauce, olive oil, oregano, basil, salt, and pepper. Mix until everything is well mixed and the mixture stays together. Put the meatballs, which should be about an inch across, on a baking sheet that has been lined with parchment paper. Put it in an oven that is already hot and bake it for 20 to 25 minutes, or until it is golden brown and firm. As you like, serve hot with your favorite marinara sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
David Hegarty