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.
Gluten Free
Low Sugar
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 2-4 servings
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
Earn your plant-based nutrition certificate
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
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