Spaghetti and Tempeh & Walnut Meatballs

These babies are legit. I am willing to bet even the meatiest of meatheads wouldn’t realize there isn’t actually any dead cow floating around in these “meatballs”.

They’re a cinch to make and pretty easy on the wallet-tempeh, walnuts, spices, DONE.

I’ve got a family reunion coming up this weekend and since I’m also seeing Justin Timberlake at Fenway Park not once, but TWICE this weekend (yes, it is going to be the greatest days of my entire effing life) I have limited time to get a great Italian vegan dish together. I have a feeling these tempeh balls are going to be my dish to contribute to the party!

I also made a TON of sauce with the 40 lbs of tomatoes I acquired at the farm last week. Seriously, get as many in season vegetables as you can and can or freeze them before the fall weather really starts creeping in. I won’t have to buy tomato sauce for at least another year!

1 8 oz package organic multi grain tempeh

1/2 cup raw organic walnuts

1/4 cup tomato sauce

1/4 cup whole wheat organic breadcrumbs

1/4 cup fresh parsley, chopped

1 tbsp organic BBQ sauce (or Worcestershire-I never have that stuff though)

2 tbsp organic ketchup

1 tbsp nutritional yeast

1 small yellow onion, chopped

4 cloves garlic

1 tsp dried basil

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 350 degrees
• In a skillet over medium heat, cook tempeh in olive oil for 8 minutes
• Add tomato sauce, ketchup and BBQ sauce and cook for 5 more minutes
• In a food processor, pulse walnuts, onion, garlic, basil, oregano, salt, pepper, nutritional yeast and parsley until well incorporated
• Stir walnut mix with tempeh and then stir in breadcrumbs
• Let sit for 15 minutes to cool off
• Form into meatball sized balls and lay on baking sheet (makes about a dozen)
• Bake at 350 degrees for 30 minutes, turning halfway through
• Simmer meatballs in tomato sauce after they’re cooked and serve over fresh basil and spaghetti before serving