Tempeh Walnut Meatballs with Zoodles

My go-to recipe any day of the week!

1 8 oz package organic multi grain tempeh

1 cup raw organic walnuts

1 small yellow onion, chopped

1/2 cup whole wheat organic breadcrumbs

1/4 cup fresh parsley, chopped

2 tbsp organic ketchup

2 tbsp nutritional yeast

4 cloves garlic

1 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

Spiralized zucchini noodles

  • Preheat oven to 375 degrees
  • Chop tempeh and boil in a water/tamari mix for 10 minutes-drain excess water
  • Meanwhile, in a food processor, pulse walnuts, onion, ketchup, garlic, nutritional yeast, salt and pepper until well incorporated
  • Stir walnut mix with tempeh and then stir in breadcrumbs and parsley
  • Form into meatball sized balls and lay on a greased baking sheet
  • Bake at 375 degrees for 30 minutes, turning halfway through
  • Serve with sautéed zucchini noodles and tomato sauce






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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. I love making veg-friendly “meatballs,” so I’ll have to give these a try soon!

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