If you’re looking for a great, simple, plant-based protein-packed staple to incorporate in your meals – this is the PERFECT recipe. These tempeh meatballs are easy to make, loaded with flavor, can be easily added to a variety of recipes, and are great for the meal prep crowd. They also pair perfectly with any sauce, so you can throw together classic spaghetti and meatballs, make a sandwich, or pair them with a sticky-sweet Asian glaze.

Easy Tempeh Oat Meatballs [Vegan, Gluten-Free]

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  • 1 8-ounce package gluten-free tempeh
  • 1 tablespoon coconut oil, melted
  • 1/4 cup gluten-free rolled oats, ground into flour
  • 1/4 cup bread crumbs, gluten-free if needed
  • 1/4 cup onion, minced
  • 3-4 garlic cloves, minced
  • 2 1/2 tablespoons low-sodium vegetable broth
  • 1 tablespoon liquid aminos


  1. Preheat oven to 375°F.
  2. While oven is heating lightly sauté onion and garlic on the stove with a little bit of coconut oil- cook until lightly brown/translucent. Set aside.
  3. Take tempeh and slice into large chunks, place in food processor with melted coconut oil, ground rolled oats, bread crumbs, vegetable broth, liquid aminos, and the garlic/onion mixture.
  4. Pulse on low for about 10-15 seconds. All ingredients need to be combined, but start small and work your way up because you don't want to over mix. The mixture should still be slightly chunky.
  5. Scoop out mixture and work into 1-inch round balls- there should be enough to make between 12-14.
  6. Place on lightly greased cookie sheet and put in the oven.
  7. Set a timer for 6 minutes and cook until golden Rotate balls approximately 3 times, I set my timer for 6 minutes and rotate until golden brown.
  8. Remove from oven and let cool.
  9. Add barbecue sauce, marinara, goddess dressing, ketchup, hummus, teriyaki, whatever sauce of your choice! They go well with almost any flavor.


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