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Tempeh Meatballs

What You'll Need


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

½ cup whole-grain breadcrumbs

½ cup cashew parmesan (see recipe)

½ tsp maple syrup or date paste

¼ tsp salt

FOR THE CASHEW PARMESAN:

1 cup raw, unsalted cashews

4 Tbsp nutritional yeast

½ tsp garlic powder

¼ tsp salt


How to Make It


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

Tempeh Meatballs

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