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Spaghetti and Vegan Meatballs

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10-12 tempeh balls 1x

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Ingredients

  • 8 oz. tempeh
  • 3/4 c. gluten-free breadcrumbs
  • 1/2 c. onion, thinly chopped
  • 1 Tbsp. flaxseed meal + 3 Tbsp. warm water
  • 2 garlic cloves, minced
  • 2 Tbsp. vegan Worcestershire sauce
  • 2 Tbsp. fresh basil, thinly chopped
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme, chopped
  • ½ tsp. sea salt

Other ingredients:

  • Jar of favorite spaghetti sauce
  • cooked gluten-free pasta for 4

Instructions

  1. Heat enough oil to fully coat the bottom of a nonstick skillet on medium heat.
  2. In a food processor, mix all the ingredients together with the exception of 1/4 c. of the breadcrumbs.
  3. Form into 1″ balls. Roll into remainder breadcrumbs until fully coated. Brown in skillet until all sides nicely browned. Do in batches if needed. Remove from the pan.
  4. On low heat, warm up the spaghetti sauce. Place the cooked noodles in to fully immerse into the sauce. Plate and top with meatballs.


Nutrition

  • Serving Size: 1 tempeh ball
  • Calories: 72
  • Sugar: 1.2g
  • Sodium: 120mg
  • Fat: 5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 5g