Tempeh Neatballs

  • Yield 6 to 8 servings

A vegan friendly twist, perfect for vegetarian spaghetti and meatballs!

Ingredients

2 tablespoons olive oil
1/2 cup finely diced yellow onion
3 cloves garlic, minced or pressed
16 ounces tempeh, diced finely
1/4 cup oat flour
3 tablespoons nutritional yeast
1 tablespoon wheat-free tamari or other soy sauce
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh rosemary
2 teaspoons dried oregano
1 teaspoon ground fennel (optional)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Oil for sautéing
1 jar pasta sauce (12-ounce)

Instructions

  1. 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.
  2. 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.
  3. 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.

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