Pasta with Tempeh Meatballs

Pasta with Tempeh "Meatballs"

This is a wonderful alternative to your traditional spaghetti and meatballs and will soon be your favorite comfort food winter dinner! As always, it is a vegan and gluten free recipe.

For tempeh meatballs

  • 2 packages of 8 oz tempeh (I use Turtle Island Food Brand)
  • 1 small onion – loosely chopped
  • ½ cup gluten-free oats
  • ¼ nutritional yeast
  • 2-3 tablespoons ketchup
  • 1 glove of garlic – chopped
  • ½ teaspoon of frontier chicken flavor seasoning (vegetarian)
  • ½ teaspoon oregano flakes
  • ½ teaspoon Italian seasoning
  • ¼ cup fresh parsley
  • ½ cup spinach - chopped
  • 1 teaspoon braggs liquid aminos
  • 1 teaspoon sea salt
  • Dash of pepper
  • Enough olive oil to grease bottom of baking sheet

For Pasta

  • 1 package of gluten-free spaghetti style pasta or past of your choice (I like brown rice or quinoa pasta)
  • 1 tablespoon olive oil

For Sauce:

You can use any marinara sauce you prefer. I really like Organicville basil tomato sauce. Heat sauce separately and keep warm on low heat.

DirectionsPreheat oven to 350 degrees. Break up tempeh and place in food processor. Place the rest of the ingredients expect spinach in the food processor and process until well blended. Transfer to a medium sized mixing bowl and stir in spinach. Grease bottom of baking sheet. Roll little balls with the mixture and place on the baking sheet. Place in oven at 350 degrees. Turn the balls every 10 minutes so all sides get brown. Cook until firm. Will take about 40 minutes, depending on how big you make them. You will most likely have leftovers and they will freeze well or keep in the fridge for a week .Cook pasta according to directions. Drizzle with olive oil. I also like to put a dash of sea salt and pepper on the pasta. Cover and set aside.

Place desired amount of pasta in a bowl or on a plate. Pour on sauce and then top with tempeh meatballs.

Written by: Katy Joy Freeman
2013 by  All rights reserved

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