Vegan Meatballs Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • One 28-ounce can whole-peeled tomatoes, crushed by hand
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 cup raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 6 tablespoons olive oil, divided
  • 2 thyme sprigs
  • 1 garlic clove, minced
  • ½ small yellow onion, minced
  • 8 ounces tempeh, finely ground in a food processor
  • ¾ cup vegan Parmesan, plus more for garnish
  • ½ cup vegan bread crumbs
  • ¼ cup almond milk
  • ¼ cup aquafaba
  • 2 tablespoons tomato paste
  • 1 tablespoon minced oregano
  • 1 tablespoon minced parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Cooked pasta, for serving
  • Basil leaves, for garnish
Directions
  1. Make the tomato sauce: In a medium saucepan, heat the olive oil, pepper flakes and garlic over medium heat until the garlic begins to sizzle and brown at the edges, 2 minutes. Add the tomatoes, sugar and salt, and bring to a light simmer. Cook, until thickened, 25 to 30 minutes.
  2. Meanwhile, make the vegan Parmesan: In a food processor, combine the vegan Parmesan ingredients and pulse until a fine powder forms. This should have the same texture as the Parmesan in store-bought plastic jars.
  3. Make the meatballs: In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the thyme, garlic and onion, and sweat until translucent, 6 to 8 minutes. Discard the thyme sprigs and transfer the onion mixture to a large bowl.
  4. Add the ground tempeh, vegan Parmesan, bread crumbs, almond milk, aquafaba, tomato paste, oregano, parsley, salt and pepper. Mix thoroughly with a rubber spatula. Portion into 2-tablespoon-sized balls, rolling with your hands to smooth.
  5. In a medium skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the balls to the pan and cook, turning as needed until golden brown all over, 4 to 5 minutes. Add the balls to the sauce and cook, stirring to coat, 2 minutes more.
  6. Divide the balls and sauce over cooked pasta, garnish with more vegan Parmesan and basil, then serve.