ITALIAN VEGAN MEATBALLS
Yes you can still eat vegan and have your pasta and meatballs too!
Impress all eaters, carnivore or not with these amazing Tempeh meatballs.
The secret is in a really tasty marinade and taking the time to let it infuse the tempeh overnight for the best results. These gems make for a perfect accompaniment to any pasta yet spaghetti squash or zucchini noodles when in season, are divine. Make these spicy if you like the heat or mellow it out if preferred by adding a splash of vegan cream to the tomato sauce. Either way, it’s a favorite in my home and sure to be in yours too. Meat eaters and those sworn to detest tempeh marvel when discovering this is what the meatballs are made of and I simply smile and say, ‘it’s all in the preparations.’
INGREDIENTS
Fresh basil, capers if desired and your favorite pesto
TO SERVE:
DIRECTIONS:
TERI’S TIPS:
Yes you can still eat vegan and have your pasta and meatballs too!
Impress all eaters, carnivore or not with these amazing Tempeh meatballs.
The secret is in a really tasty marinade and taking the time to let it infuse the tempeh overnight for the best results. These gems make for a perfect accompaniment to any pasta yet spaghetti squash or zucchini noodles when in season, are divine. Make these spicy if you like the heat or mellow it out if preferred by adding a splash of vegan cream to the tomato sauce. Either way, it’s a favorite in my home and sure to be in yours too. Meat eaters and those sworn to detest tempeh marvel when discovering this is what the meatballs are made of and I simply smile and say, ‘it’s all in the preparations.’
- Main course
- Vegan, Gluten/nut/corn/dairy-free
- Prep time: Approx. 5 minutes, Marinating time: 30 mins to overnight
- Baking time: 25-35 minutes
- Serves: 4
INGREDIENTS
- 1, 250g pkg. organic/non-GMO Tempeh, cut into 1 inch cubes
- 2/3 cup organic tomato juice or tomato sauce thinned just a little with broth or water
- 1 tbsp organic tamari, gluten-free
- 2 cloves garlic, minced
- 1 shallot, chopped
- ¼ cup capers, rinsed, roughly chopped
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- Sea salt, pepper and dried chili flakes, to taste
Fresh basil, capers if desired and your favorite pesto
TO SERVE:
- 1-2 cups pasta sauce, warmed with 4-8 basil leaves
- Olive oil to drizzle
DIRECTIONS:
- Combine the marinade ingredients in a large glass baking dish or bag, add tempeh and marinate in a single layer for at least 1 hour at room temp or overnight in the fridge flipping cubes (or the bag) half way through.
- Remove tempeh from marinade, reserving marinade for basting and to add to the sauce. Brush a little olive oil in a 9 x 9 glass baking dish and place meatball cubes in a single layer.
- Bake in a pre-heated oven at 350F for 25 – 35 minutes or until bronzed, turning over after 20 mins and basting with marinade. Serve with the extra tomato sauce, pesto, capers and basil over spaghetti squash or your favorite bean pasta if desired. It's great paired with veggies of your choice as well.
TERI’S TIPS:
- I love to roast spaghetti squash and/or peppers, onions, mushrooms, etc. at the same time the meatballs bake and then accompany the meal with these and a side salad.
- Short on marinating time? Warm the marinade first or better still – double the marinade recipe and gently steam the tempeh in half of it using the other half to baste when baking.
- You can also sauté the meatballs until bronzed then simmer in the tomato sauce 5-10 minutes to infuse flavor.
