Tempeh Meatballs
These plant-based meatballs are just the right amount of crispy and are perfectly seasoned. Serve with your favorite marinara sauce and pasta for a delicious, nutritious main course.
Prep: 20 mins
Cook: 20 mins
Yield: 2-4 servings
Ingredients
Ingredients
For the meatballs
- 4 oz. tempeh
- ½ sweet onion, diced finely
- ½ cup white mushrooms, chopped
- 3 cloves garlic, minced
- 2 Tbsp vegetable stock
- 1 Tbsp nutritional yeast
- 1 tsp tomato paste
- ¼ cup whole-grain breadcrumbs
- ¼ cup cashew parmesan (see recipe)
- ½ tsp maple syrup or date paste
- ¼ tsp salt
- ¾ tsp dried oregano
For the cashew parmesan:
- 1 cup raw, unsalted cashews
- 4 Tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
Instructions
- 1. Preheat the oven to 350 degrees F.
- 2. Place tempeh in a food processor and pulse until it resembles crumbles.
- 3. Heat a skillet over medium high, add onions, and cook for 2 minutes, adding vegetable stock if necessary.
- 4. Add mushrooms, garlic, oregano, and salt, and cook for 3 more minutes.
- 5. Remove skillet from stove top, and add the mixture to the tempeh in the food processor, along with the tomato paste, 1 Tbsp nutritional yeast, and maple syrup or date paste.
- 6. Pulse until all ingredients are well combined.
- 7. Roll mixture into 12 balls and set aside.
- 8. In a medium bowl, mix breadcrumbs and cashew parmesan.
- 9. Transfer breadcrumb-parmesan mixture to a large plate, and roll each meatball around in the mixture until well coated.
- 10. Transfer meatballs to a nonstick baking sheet, and cook in the oven for 15-20 minutes.
- 11. Serve meatballs with marinara sauce, pasta, and top with cashew parmesan.
For the cashew parmesan:
- 1. Pulse all ingredients in a food processor a few times until well integrated and the consistency of parmesan is achieved
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