I was recently watching the Food network at someone’s house (we don’t have cable) and there was a show highlighting great restaurants in Canada. One of the restaurants that was featured had all classic Italian food and one of their signature dishes was their giant meatballs. That got me thinking that I hadn’t ever tried making vegan meatballs! I’ve been loving tempeh lately so I knew I wanted something tempeh based. I googled tempeh meatballs and sure enough the first result was from Vegan Dad, who is the expect on homemade vegan fake meat. I used the main structure of his recipe and made some changes to the seasoning and cooking technique. This recipe is a real winner, I’m sure these will be part of our regular meal rotation.
I used Noble Bean tempeh, it’s made in Ontario with organic and locally grown soybeans!
Tempeh meatballs (adapted from Vegan Dad’s Italian tempeh meatballs)
1 package tempeh
1/4 cup instant oats
1/4 cup nooch
1/2 cup wheat gluten
1/2 tsp poultry seasoning
1 tsp thyme
1 tsp oregano
1 tbs dried parsley
2 tbs soy sauce
1 tbs ketchup
1 tbs Worcester sauce
1 tbs olive oil
Preheat oven to 350 degrees. Grate the tempeh into a large bowl. Add the oats, nutritional yeast, and wheat gluten. Grate in the garlic and onion using a microplane zester. Add all the seasoning and sauces (not the oil). Mix well with your hands.
Line a baking sheet with parchment paper. Add the olive oil to the baking sheet. Shape the tempeh mixture into small balls (~ 1 tbs) and place on the baking sheet. Roll the balls around so they are all coated with oil. Bake for 30 minutes, turning the balls every 10 minutes, until they are nice and browned.
At this point you can do whatever you like with the meatballs. I bet they would even freeze well. I simmered them in a store bought tomato sauce for 20 minutes and served them over pasta. I actually liked the taste of them better right out of the oven, so I probably won’t bother simmering them next time.
Meatballs before they went into the oven.
After they were baked.
Simmering in some sauce.