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Vegan Tempeh Meatballs

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 10 Tempeh Meatballs 1x


  • (1) 8 oz. package tempeh, steamed for 10 minutes to soften
  • 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 Tbsp. fresh parsley, thinly chopped
  • 1/2 tsp. fresh oregano, chopped
  • 1/2 tsp. fresh thyme, chopped
  • 1 tsp sea salt
  • 1 jar of favorite spaghetti sauce
  • Gluten free rolls (like Schaar)


  1. Heat oil in a nonstick skillet on medium heat.
  2. In a food processor, mix all the ingredients together with the exception of spaghetti sauce and 1/4 c. of the breadcrumbs.
  3. Form into 1 1/2″ balls. Roll into remainder breadcrumbs until fully coated. Fry on skillet until browned on all sides. Do in batches if needed.
  4. Lower heat and allow to cool down a little and then pour the jar of spaghetti sauce into the skillet full of all 10 meatballs. Allow to simmer for 10 minutes.
  5. Plop 3 meatballs onto a gluten free roll, coat with nondairy cheese and broil until browned.