Vegan Tempeh Meatballs

Ingredients

• 9 ounces tempeh
• 1/4 cup vegetable broth
• 3 tablespoons finely chopped white onion
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cloves garlic (minced)
• 2 teaspoons dried Italian herbs
• 3/4 teaspoon salt
• 1/4 cup flour* (whole wheat, all-purpose or chickpea)
• 2 tablespoon olive oil (for frying*)

Instructions

1. 1

   Add all of the meatball ingredients except for the flour to your food processor. Process until combined, yet still some larger pieces of tempeh remain.

2. 2

   Add in the flour and pulse a few more times until a dough forms. Try not to over process the mixture so that some texture remains.

3. 3

   Roll the dough into 1 inch thick balls. You should get about 14 meat balls.

4. 4

   Heat the 2 tablespoons of olive oil over medium heat in a skillet. Fry the meatballs for 1-2 minutes on each side until golden brown all over. If needed, you can add more oil.

5. 5

   Serve warm on top of spaghetti or however you desire!