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  • 1/4 cup millet + 3/4 cup water (allow 20 minutes to cook)
  • 1 cup chopped onion
  • 3 cloves garlic
  • 8 oz. pkg. tempeh
  • 1/2 cup salsa ( I used Frontera Double Roasted Tomato available at Sprouts)
  • 3 Tablespoons ketchup (365 Whole Foods Brand)
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 2 teaspoons regular chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon + a pinch fine sea salt
  • 1/2 cup brown rice flour
  • 1/4 cup fresh parsley
  • 8 oz. cooked spaghetti
  • marinara sauce (your favorite brand)
  • parchment paper or pizza stone


  1. Preheat oven to 375º.
  2. Prepare millet by boiling 3/4 cup water and 1/4 cup dry millet in a small saucepan. Lower heat to simmer, cover and cook for 20 minutes.
  3. Sauté onion and garlic cloves with 1 teaspoon oil or water, until soft and translucent.  Add to the food processor when done.
  4. Add tempeh to food processor and pulse to break up like ground meat, add all of the remaining meat ingredients except millet and brown rice flour.
  5. Do not over blend. A dry consistency is best.
  6. Mix vegan meat in a bowl with cooked millet and 1/2 cup flour, form into balls or use a small cookie scoop. Place balls on a pizza stone or parchment lined baking sheet.
  7. Bake for 15 minutes, roll with hand for even baking and return to bake for an additional 15 minutes.
  8. While baking prepare pasta and heat marinara sauce on cooktop.
  9. Plate and serve with marinara sauce covering spaghetti and meatballs.

Yield:  15 meatballs

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