You are here: Home » Recipes » Tempeh Neatballs Tempeh Neatballs Recipe by Our Cookbook Collection Yield 6 to 8 servings A vegan friendly twist, perfect for vegetarian spaghetti and meatballs! PrintEmail Ingredients 2 tablespoons olive oil1/2 cup finely diced yellow onion3 cloves garlic, minced or pressed16 ounces tempeh, diced finely1/4 cup oat flour3 tablespoons nutritional yeast1 tablespoon wheat-free tamari or other soy sauce1 tablespoon balsamic vinegar2 tablespoons minced fresh basil2 tablespoons minced fresh flat-leaf parsley2 teaspoons minced fresh rosemary2 teaspoons dried oregano1 teaspoon ground fennel (optional)1/2 teaspoon sea salt1/4 teaspoon freshly ground black pepper1/4 teaspoon crushed red pepper flakes Oil for sautéing1 jar pasta sauce (12-ounce) Instructions Combine all the ingredients, except the oil for sautéing and the pasta sauce, in a large bowl and mix well. Form into ten equal-size balls (think golf ball size) and set aside. Pour the oil into a large sauté pan over medium-high heat. Add the tempeh balls and cook until slightly crispy and browned, about 7 minutes, gently flipping to ensure all sides are cooked. Lower the heat to simmer, add the tomato sauce, and cook for 5 minutes, gently stirring occasionally. Variation You can also bake the tempeh balls. Preheat the oven to 375F. Place the balls on a well-oiled baking sheet and bake for 10 minutes. Gently flip and bake for an additional 10 minutes. If you wish you can flip every 5 minutes, rolling the balls on a different side with each flip. From the book The 30 Minute Vegan’s Taste of Europe, by Mark Reinfeld. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.