I’ve been on a protein kick and lately, I’ve been turning to tempeh! Last week, I whipped up these tempeh meatballs. They’re hearty and delicious but surprisingly easy to make. They’re the perfect plant-based addition to your next pasta night! 🍝 , Here’s the recipe: 1 tablespoon olive oil 1/4 cup finely chopped onion 2 cloves garlic, minced 1 package (8 ounces) tempeh, crumbled 1/2 cup Panko crumbs 1/4 cup nutritional yeast 2 tablespoons tomato paste 1 tablespoon soy sauce or tamari (use gluten-free if needed) 1 teaspoon maple syrup 1 teaspoon Italian seasoning 1/4 teaspoon salt Marinara sauce for serving . Instructions Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and tempeh to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned. Add the tomato paste, stirring until the tempeh is evenly coated ...