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.