Go Back

TEMPEH MEATBALLS AND PASTA

Print Recipe
Course Main Course
Servings 3 servings

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

Instructions
 

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