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A plate of vegan tempeh meatballs, garnished with fresh parsley.

Vegan Tempeh Meatballs

Print Recipe
These vegan tempeh meatballs are an easy, high protein plant-based meatball. They’re hearty, flavorful, and perfect for adding to pasta, sandwiches, bowls, or any recipe that calls for meatballs.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 meatballs
Calories 42
Author Elizabeth

Equipment

Ingredients

  • 2 8 Ounce Blocks Tempeh
  • 2 Tablespoons Ground Flaxseed + 3 Tablespoons Water
  • 1 Small Yellow Onion quartered
  • 2 Cloves Garlic minced
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Salt
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Pepper
  • ½ Teaspoon Liquid Smoke

Instructions

  • Place all the ingredients in a food processor and blend until uniform in texture.
  • Shape into balls. I like to use a size 40 cookie scoop.
  • Bake at 375 for 20-35* minutes. Or air fry at 350 for 10-12 minutes.
    Pan-fry in a shallow amount of oil for 2-3 minutes per side.

Notes

*Cooking time: these meatballs are done and sturdy after 20 minutes in the oven. For a more saucy dish, I like to cook closer to 35 minutes to make them even more sturdy.

Nutrition

Calories: 42kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 203mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg