Tempeh Meatballs with Pesto Zucchini Noodles

If you want to add some regular noodles to this dish, you certainly can. The addition of the zucchini noodles will still boost your vegetable intake and decrease the amount of noodles needed. Or for a true summer meal, light and fresh, make it exactly as directed.

Tempeh Meatballs with Pesto Zucchini Noodles

Prep Time: 10 mins
Cook Time: 30 mins
Yields: 2 servings


  • 8 oz. tempeh
  • ¼ cup flour (brown rice or wheat)
  • 3 tbs. oil
  • 2 tbs. Oh! Veggies Garlic Crunch Seasoning
  • 1 tbs. tamari or soy sauce
  • 1 tbs. maple syrup
  • 1 tbs. olive oil
  • 2 medium zucchinis, 4 cups noodles
  • ¼ cup pesto
  • 1/8 – ¼ tsp salt
  • Optional topping: 2 tbs. fresh herbs


  1. Wash and remove zucchini ends. Using a spiralizer, shave zucchini into noodles. Alternatively, shave with a peeler.

Additional Info

Preheat oven to 375 degrees. In large food processor, pulse tempeh until crumbled. Add flour, olive oil, Garlic Crunch Seasoning, soy sauce, and maple syrup and pulse until well processed and beginning to form a ball. Roll mixture into 12 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown. In a large pan, heat olive oil over low-medium heat. Add zucchini noodles and sauté until zucchini is tender, stirring occasionally, about 5 minutes. Remove from heat. Stir in pesto. Serve zucchini noodles topped with tempeh meatballs and fresh herbs.

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