How to Create Vegan Spaghetti with Tempeh Meatballs

How to Create Vegan Spaghetti with Tempeh Meatballs

Are you trying to eat less meat or looking for a delicious vegan twist on a classic dish? Then this Vegan Spaghetti with Tempeh Meatballs recipe is perfect for you! Not only is it a healthier alternative, but it’s also packed with flavors that could easily rival any traditional meat-based version. The star of the show here is tempeh, a plant-based protein made from fermented soybeans, which we’ll use to make mouthwatering “meatballs”. Let’s dive into how you can whip up this delightful dish right in your own kitchen.

Ingredients:

• For the Tempeh Meatballs:
• 8 oz tempeh
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/4 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil

• Salt and pepper, to taste

• For the Pasta:

• 8 oz spaghetti (make sure it’s vegan)

• Salt, for boiling water

• For the Sauce:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar (optional)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Prepare the Tempeh:
   Start by boiling the tempeh for about 10 minutes. This process helps to soften the tempeh and remove any bitterness. After boiling, allow it to cool slightly before crumbling it into small pieces that resemble ground meat.

2. Mix Meatball Ingredients:
   In a large bowl, combine the crumbled tempeh, soy sauce, minced garlic, dried oregano, dried basil, smoked paprika, breadcrumbs, nutritional yeast, and olive oil. Season with salt and pepper according to your taste, then mix everything together until well combined. If the mixture seems too dry, feel free to add a splash of water or more olive oil to help it stick together.

3. Form the Meatballs:
   With clean hands, start forming small balls out of the tempeh mixture. You should be able to get around 12-15 meatballs, depending on the size. Place the formed meatballs on a baking sheet lined with parchment paper.

4. Cook the Meatballs:
   Preheat your oven to 375°F (190°C). Once heated, bake the tempeh meatballs for about 20-25 minutes, turning them halfway through, until they are golden brown and crispy on the outside.

5. Cook the Spaghetti:
   While the meatballs are in the oven, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

6. Prepare the Sauce:
   Meanwhile, in a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant. Pour in the crushed tomatoes, bring to a simmer, and let it cook for about 10-15 minutes. If you find the sauce too acidic, a teaspoon of sugar can balance it out. Season with salt and pepper according to your taste.

7. Combine and Serve:
   Once the sauce is ready, gently add the baked tempeh meatballs, letting them simmer together for a few minutes. This will allow the meatballs to soak up some of the sauce’s flavors. Serve the meatballs and sauce over the cooked spaghetti, and garnish with fresh basil.

And there you have it – a simple yet incredibly tasty Vegan Spaghetti with Tempeh Meatballs. You won’t miss the meat in this dish, thanks to the rich, umami flavors from the tempeh and the robust sauce. This meal proves that eating vegan doesn’t have to mean sacrificing taste or texture. So, next time you’re craving something comforting and hearty, give this recipe a try! You, your family, and even your meat-loving friends will be pleasantly surprised. Enjoy your cooking adventure!