I love sharing various recipes here on the blog with all of you and I know that many of you are Vegans. Personally, I’m not Vegan but I do enjoy some of the recipes that I’ve tried over the years.
Today I’m sharing another guest recipe with all of you. This recipe is courtesy of the VeganFusionAcademy who offers new programs in raw foods and Vegan cuisine. Please visit their site to learn more about their programs. This recipe makes 6-8 servings…so a nice one for Vegan families to enjoy.
Tempeh Neatballs with Roasted Tomato and Garlic Sauce Recipe
2 tablespoons olive oil, or water sauté
1/2 cup finely diced yellow onion
3 garlic cloves, minced or pressed
16 ounces tempeh, diced finely
1/4 cup oat flour or garbanzo flour
3 tablespoons nutritional yeast
1 tablespoon wheat-free tamari or other soy sauce
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh flat-leaf parsley
2 teaspoon minced fresh rosemary
2 teaspoons dried oregano
1 teaspoon ground fennel (optional)
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Coconut Oil for sautéing or see below for a baked version
1 (12-ounce) jar pasta sauce or Roasted Tomato and Garlic Sauce(recipe below)
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.
Roasted Tomato and Garlic Sauce
Makes 6 cups sauce
2 tablespoons olive oil, or water sauté
1/2 cup red wine, try Chianti
8 medium-size tomatoes, seeded and chopped into 1/2-inch chunks (6 cups)
1 yellow onion, diced (2 cups)
1/2 cup chopped fennel bulb (optional)
6 to 8 large whole garlic cloves
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon roughly chopped fresh oregano
2 teaspoons fresh thyme
2 teaspoons minced fresh rosemary (optional)
2 teaspoons agave nectar, coconut nectar or sweetener of choice
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced fresh sage (optional)
1/4 teaspoon crushed red pepper flakes
1. Preheat the oven to 450°F. Place the olive oil, wine, tomatoes, onion, and garlic, the fennel, if using, and 1 teaspoon sea salt and the black pepper in a large casserole dish and stir well. Roast in the oven for 15 minutes.
2. Place the contents of the casserole dish in a blender, blend until smooth, and transfer to a large pot over medium-high heat.
3. Add the remaining ingredients, including the remaining salt, and cook for 5 minutes, stirring frequently.
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I am going to try this terrific recipe this weekend. I think it will be a delicious recipe. I like the fact that it has the whole garlic cloves in it.
I try to have 2-3 meatless meal a week so am always looking for yummy recipes for those days. I like the ingredients and spices that are in these neatballs and know that this is one recipe I will try for those days.
I love the name ‘neatballs” and this is a recipe I would love to try. I think I would leave out the ground fennel and use some turmeric instead.
The name – a good dollop of sounds amazing; the ingredients – healthy with a dash of curious; trying to get my husband to eat it – a heaping helping of haha. 🙂 My daughter has tried meatless Mondays, sneaking in veggies, and even using meat substitutes. My husband is the one that picks the spinach out of the pasta piece by piece “What’s this?” I do have to say I’m intrigued to try. It sounds really creative. Thanks.
I am not vegan or vegetarian, but as it turns out, I don’t eat much meat. This recipe looks like an awful lot of work, but delicious! What I think I might do is make the meatballs, and used one of the sauces we always have in the house. There are always 4 or 5 different kinds here, as my brother eats a lot of pasta and life varities in his sauces.
I’m not vegan or vegetarian, but I’m willing to try their recipes. The frozen foods I’ve tried, I usually didn’t care for, but the homemade recipes are usually much better. I’ve never tried tempeh, so that would be interesting.
This sounds good. I’m not a vegan or vegetarian, but I often make meatless meals. I’ve tried making my own seitan “sausage,” and it is soo good making it into “meat balls.” I’ve never tried tempeh, this would be a good recipe to try it!
Oh yum! This looks like such a delicious recipe. I love the Roasted Tomato and garlic sauce. I will have to make this healthy recipe. Thanks for sharing!
(Vegan Neatballs with Tomato and Garlic Sauce) I will have to pass this recipe over to my one friend to give to her son. He is vegan and I know he would enjoy making this-
I took a look at VeganFusionAcademy.com and found some good info, I eat mostly raw so lots of interesting tidbits to glean on their site. I like using nutritional yeast and fennel in a lot of dishes.
These dont sound bad. I am not vegan, but do believe non meat alternatives are a good thing. I like how it can be made using coconut oil or baking. I think thats good you have a choice. I might give this a try and see if hubby can tell!
I have got to make this recipe. I love vegan food and also raw foods and I am trying to get more into them as I know they are so healthy and low calorie. Thank you for sharing this one, you always have the best recipes that are easy to make.
My oldest son is a vegan, oh the many things I have learned about the beauty of tempeh. It’s great stuff. I must add this recipe to my arsenal, pinned!