Tempeh Neatballs

  • Yield: 6-8 servings


2tablespoons olive oil
1/2cup finely diced yellow onion
3cloves garlic, minced or pressed
16ounces tempeh, diced finely
1/4cup oat flour
3tablespoons nutritional yeast
1tablespoon wheat-free tamari or other soy sauce
1tablespoon balsamic vinegar
2tablespoons minced fresh basil
2tablespoons minced fresh flat-leaf parsley
2teaspoons minced fresh rosemary
2teaspoons dried oregano
1teaspoon ground fennel (optional)
1/2teaspoon sea salt
1/4teaspoon freshly ground black pepper
1/4teaspoon crushed red pepper flakes
oil for sautéing
1 jar pasta sauce (12-ounce)


  1. Combine all the ingredients, except the oil for sautéing and the pasta sauce, in a large bowl and mix well. Form into ten equal-size balls (think golf ball size) and set aside.
  2. Pour the oil into a large sauté pan over medium-high heat. Add the tempeh balls and cook until slightly crispy and browned, about 7 minutes, gently flipping to ensure all sides are cooked.
  3. Lower the heat to simmer, add the tomato sauce, and cook for 5 minutes, gently stirring occasionally.
You can also bake the tempeh balls. Preheat the oven to 375°F. Place the balls on a well-oiled baking sheet and bake for 10 minutes. Gently flip and bake for an additional 10 minutes. If you wish you can flip every 5 minutes, rolling the balls on a different side with each flip.
From the book The 30 Minute Vegan’s Taste of Europe, by Mark Reinfeld. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.