6 tablespoons olive oil, divided
2 thyme sprigs
1 garlic clove, minced
½ small yellow onion, minced
8 ounces tempeh, finely ground in a food processor
½ cup vegan bread crumbs
¼ cup almond milk
¼ cup aquafaba
2 tablespoons tomato paste
¾ cup vegan Parmesan
1 tablespoon minced oregano
1 tablespoon minced parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the thyme, garlic and onion, and sweat until translucent, 6 to 8 minutes. Discard the thyme sprigs and transfer the onion mixture to a large bowl.
Add the ground tempeh, vegan Parmesan, bread crumbs, almond milk, aquafaba, tomato paste, oregano, parsley, salt and pepper. Mix thoroughly with a rubber spatula. Portion into 2-tablespoon-sized balls, rolling with your hands to smooth.
In a medium skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the balls to the pan and cook, turning as needed until golden brown all over, 4 to 5 minutes. Add the balls to marinara sauce and cook, stirring to coat, 2 minutes more.