I love a good pasta dish and these vegan meatballs are a good indulgence. They are a bit labor intensive, but you get enough for at least two meals. For the best texture, make sure not to over mix the ingredients in the food processor.
1 (8 oz) package tempeh
2 cups cooked lentils
1/4 cup cooked wild rice blend
1 cup walnuts, toasted
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon freshly ground pepper
1 Tablespoon grape seed oil
1 onion, chopped
3 Tablespoons minced garlic
2 Tablespoons canola oil
1. Break tempeh into 5 pieces and steam for 20 minutes.
2. Heat grape seed oil in a medium frying pan over medium-high heat. Cook onions for about 4 minutes. Add garlic and cook for 1 more minute.
3. Process tempeh in food processor until large crumbs form. Place all tempeh crumbs into a large bowl and mix in onion, garlic, walnuts, flour, and seasonings. Mix ingredients together just until blended. Work in two batches, placing mixture into food processor and pulsing to thoroughly blend ingredients. Texture should be soft, but still have some visible small chunks.
4. Heat canola oil over medium-high heat. Roll mixture into balls about 1-inch in diameter and cook in oil for about 2 minutes, or until golden on all sides. Remove from heat and place on a plate lined with paper towels. Serve atop pasta and sauce.