Eats by Keeks

Simple Vegan Tempeh Meatballs and Pasta

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High protein plant-based meatballs and pasta, what’s not to love!

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Watch how it’s made:

Tempeh Meatballs & Baked Tofu Recipe

These meatballs are tempeh based, which is a made from fermented soy beans.

Often tempeh can be on the dry-er side but these meatballs are super tender and won’t have you missing the meat at all!

TEMPEH MEATBALLS AND PASTA

Print Recipe
Servings: 3 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 8 oz lentil spaghetti pasta (or pasta of choice)
Tempeh Meatballs
  • 1 package of tempeh
  • 1 tbsp garlic, minced
  • ¼ of a small yellow onion, finely diced
  • ¼ tsp each: dried organo, dried basil, onion powder, garlic powder, dried parsley
  • ¼ tsp salt
  • 1 flax egg (1 tbsp flax seed mill + 2.5 tbsp water)
  • ¼ cup bread crumbs

Method
 

  1. Boil a bot of water. Cut tempeh in half and steam in water for 10-15 minutes.
  2. Prepare flax egg, and let sit for at least 5 minutes.
  3. Over medium heat, sauté onion until translucent (3-4 minutes) then garlic sauté until fragrant.
  4. Add onion and garlic mixture to a food processor or blender. Pulse a few times.
  5. Drain tempeh and cut into half again and add to blender. Pulse to break down tempeh.
  6. Add flax egg and blend until evenly combined. Then stir in bread crumbs.
  7. Form into about 2 inch meat balls.
  8. Boil a pot of water for pasta. And cook until al dente.
  9. In a pan over medium heat, light oil and add meatballs. Turn over every few minutes until browned on all sides.
  10. Then pour in pasta sauce and let simmer for a few minutes.
  11. Drain pasta once cooked and plate!