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Recipes » Main Dish » Tempeh Meatballs
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Tempeh Meatballs


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


  • 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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