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5 from 2 votes

Vegan Tempeh Meatballs

Protein-packed tempeh transforms into hearty, flavorful meatballs in this simple, beginner-friendly Vegan Tempeh Meatballs recipe!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Vegan Main Dish Recipes
Cuisine: American
Diet: Vegan
Servings: 14 Meatballs
Calories: 82kcal

Ingredients

  • 9 ounces tempeh
  • ¼ cup vegetable broth
  • 3 tablespoons finely chopped white onion
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 cloves garlic minced
  • 2 teaspoons dried Italian herbs
  • ¾ teaspoon salt
  • ¼ cup flour* whole wheat, all-purpose or chickpea
  • 2 tablespoon olive oil for frying*

Instructions

  • Add all of the meatball ingredients except for the flour to your food processor. Process until combined, yet still some larger pieces of tempeh remain.
  • Add in the flour and pulse a few more times until a dough forms. Try not to over process the mixture so that some texture remains.
  • Roll the dough into 1 inch thick balls. You should get about 14 meat balls.
  • Heat the 2 tablespoons of olive oil over medium heat in a skillet. Fry the meatballs for 1-2 minutes on each side until golden brown all over. If needed, you can add more oil.
  • Serve warm on top of spaghetti or however you desire!

Notes

*BAKING THE MEATBALLS: If desired you can baked these meatballs. However, they will have a softer, mushier texture. Preheat your oven to 400°F / 205°C and line a baking sheet with parchment paper or a silicone baking mat. Bake the meat balls for 25-30 minutes, rotating them halfway through.
*GLUTEN-FREE OPTION: To make these vegan meatballs gluten-free, use chickpea flour or all-purpose gluten free flour!

Nutrition

Serving: 1meatball | Calories: 82kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg