Spaghetti and t-balls (vegan)

1  lb.		tempeh
2  teaspoons		garlic clobes, finely minced
3  tablespoons		finely minced fresh parsley
3  tablespoons		soy sauce
1  tablespoon		olive oil
3/4  cup		fresh bread crumbs
1/2  cup		wheat gluten flour
3  tablespoons		nutritional yeast
1/2  teaspoon		dried oregano
1/2  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
1  lb.		spaghetti
3  cups		marinara sauce

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1 In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain well and cut into chunks.
2. Place the cooked tempeh in a food processor, add the garlic and parsley, and pulse until coarsely ground. Add the soy sauce, olive oil, bread crumbs, gluten flour, yeast, oregano, salt, and black pepper. Pulse to combine leaving some texture. Scrape the tempeh mixture into a bowl and use your hands to knead the mixture until well blended, 1-2 minutes. Use your hands to roll the mixture into small balls, no larger than 1 1/2 inches in diameter. Repeat with remaining tempeh mixture.
3. In a lightly oiled large skillet, heat a thin layer of oil over medium heat. Add the T-balls, in batches if necessary, and cook until browned, moving them in the pan as needed for even browning. 15-20 minutes. Alternatively you can arrange the T-balls on an oiled baking sheet and bake at 350 degrees F for 25-30 minutes, turning once about halfway through.
4. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally about 10 minutes.
5. While the spaghetti is cooking, heat the marinara sauce in a medium saucepan over medium heat until hot.
6. When the pasta is cooked, drain well and divide among 4 dinner plates or shallow pasta bowls. Top each serving with a few of the T-balls. Spoon the sauce over the T-balls and spaghetti and serve hot. Combine any remaining T-balls and sauce in a serving bowl and serve.