These are the best meatballs I've made, so far - they're heavily based from a Vegan Dad recipe, but I found those, as they're written, a little too dense so I made some changes. I also don't bother to steam the tempeh before putting it in the food processor. We really like the flavor of tempeh, even raw, so it's not a problem. If tempeh isn't a favorite, you might want to steam it for about 10 minutes first, and adjust/leave out the water?
- 18 oz. package tempeh
- 1/4 cup nutritional yeast
- 1/4 cup vital wheat gluten
- 1 onion
- 4 cloves garlic
- 1 tsp sage
- 1 tsp thyme
- 2 tsp ground fennel
- 1 tsp oregano
- 1 tsp basil
- 2 tbsp soy sauce
- 2 tbsp A1
- 2 tbsp water
- 100 grams bread, crumbs
- 20 grams walnuts (about 2 tbsp?)
- 1/4 cup instant oatmeal (woops, I forgot this - maybe next time)
- few dashes black pepper
- about 3 tbsp oil, for browning
- Finely dice onion and garlic in a food processor. Remove to mixing bowl.
- Make bread crumbs and chop walnuts (I also did this in the food processor.) Empty into bowl w/ onions.
- Grate tempeh with grater or food processor. Add to mix.
- Add remaining ingredients and mix thoroughly. I used a bread mixer - if you have a full-size food processor, it could probably mix it too - leave it somewhat crumbly, though, you don't want a paste.
- Form about 36-40 small 'meat'balls.
- Heat oil in frying pan and brown meatballs. Turn to brown on all sides (this is harder than it sounds).
- Serve with pasta sauce and pasta.
Next time, I may use more walnuts. And try to blend them up better.