Preheat the oven to 350. Begin by adding the vegetable oil to a hot pan.
Crumble the tempeh. Add the red onion and garlic. Let the onion sweat a little before adding the fennel, 2 teaspoons of salt, pepper, and thyme.
The ‘sausage’ mix should cook for 5-10 minutes or until the crumbles have a little color. Feel free to add a little water if mix looks too dry.
Once the ‘sausage’ is complete you can start on the rest of the sausage ball batter by combining all the dry ingredients in a big bowl.
To give the vegan version of sausage balls a slight cheesy taste mix a 1/2 cup of nutri-yeast in a separate bowl with a 1/4 cup of water.
Add the nutri-yeast to the flour mix, as well as another 1/2 cup of water and the ‘sausage’. Mix well! And don’t be afraid to add more water as needed.
You want a slight doughy texture – not too wet and not too dry. Just enough to be able to form ping pong size balls.
The dough should make just over a dozen and a half balls. Give or take depending on how you size them.
Bake at 350 for 18 minutes.