Tempeh Meatballs with Roasted Romanesco


tempeh-meatballs_cropped

Envisioning a long candlelit dinner complete with a “spaghetti kiss” this Valentine’s Day but want to keep your meal meatless? These tempeh “meatballs” are the perfect dish for your romantic evening. This recipe comes to us from Nikki of Pepperoni is Not a Vegetable and is featured in our new e-cookbook, We ♥ Comfort Food: Heart-Healthy Meatless Monday Recipes.

Serves 2

  • 1 package gluten-free tempeh
  • 3 cloves garlic
  • 2 tbsp. soy sauce
  • 3 tbsp. red wine
  • 1 head Romanesco*
  • Olive oil
  • Salt & pepper
  • 1/2 package (8 oz.) spaghetti (regular or gluten-free)
  • 12 ounces spaghetti sauce
  • 2 tbsp. ground flaxseed
  • 2 tbsp. water
  • 3 tbsp. polenta (optional)

*If Romanesco is not available, try substituting its cousins cauliflower or broccoli.

Finely dice the garlic. Cut the tempeh in half, and slice each half into 1/2″ slices. Place tempeh, soy sauce, red wine, and garlic in a one-quart plastic bag. Seal and shake well to cover tempeh with marinade. Place bag in fridge and chill for at least 30 minutes.

While the tempeh is marinading, preheat the oven to 350 degrees. Prep the Romanesco by removing florets from the stalk and chopping into bite-size pieces. Toss with about 2 tablespoons of olive oil, salt, and pepper. Roast at 350 degrees for about 20 minutes.

Take the bag of tempeh out of the fridge and transfer its contents to a large mixing bowl. In a small bowl or cup, mix the flaxseed and water together. Let stand for 5 minutes.

Use your hands to break down the tempeh into a crumbly mixture. Pour in the flaxseed+water, and mix well with a spoon.

Form tempeh mixture into tight, dense golfball-sized balls. Roll or coat the outside of them with polenta. Carefully set them onto ungreased cookie sheet. Bake for 20 minutes, flipping once.

While the tempeh “meatballs” are baking, start water boiling for the pasta and cook according to package directions. Heat spaghetti sauce in a small saucepan over medium heat.

Drain noodles and divide between two plates. Top with spaghetti sauce and three tempeh “meatballs.” Add half of the roasted Romanesco on the side.

You will have 6 tempeh “meatballs” leftover. Place leftovers in a 1-quart plastic freezer bag and store in freezer up to 4 weeks.

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Nutrition Information

Tempeh Meatballs with Roasted Romanesco

Servings per Recipe: 2

Amount per Serving

Calories:  521

Calories from Fat:  81

Total Fat:  9g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  416mg

Carbohydrates:  83g

Dietary Fiber:  14g

Protein:  25g

Sugars:  7g

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