Tempeh Meatballs




Vegan meatballs? Is there such a thing? Yes, there is! These meatballs are protein packed and make vegan taste so good!

The summer months can get pretty heated, but that doesn’t mean we don’t still crave our favorite foods we tend to eat in cooler months such as pasta or hot foods.

The main ingredient in these meatballs is tempeh. Tempeh is used as a meat substitute for vegans and stands up to any other substitute. Tempeh contains a huge source of protein and has a versatile. yet earthy, flavor. It can be used raw in salads or cooked in main courses. Most soy products are highly processed and refined and contain a huge amount of added chemicals that can lead to sickness and intolerances over the years. When purchasing tempeh, try to buy organic as this ensures that no additives have been used. Tempeh is a way better option over tofu as the soybeans have been fermented, which gives it a predigested state, making for easy absorption into the body.

These meatballs take around 40 minutes to make from start to finish. I used gluten free breadcrumbs in this recipe, but if you do not have any intolerances you can opt for the regular breadcrumbs. You can bake the meatballs or fry them. If you are frying them, cook them in a tablespoon of coconut oil or avocado oil to ensure you are receiving all of the nutritional benefits of the oil. If you want to add a beautiful cheesy flavor to your dish, sprinkle a little nutritional yeast on top.

You can use whichever noodles you like for this recipe. I love the taste of using zucchini, but you can add carrots, turnips, carrots, or beets.

The most important part is that these meatballs are savoury, delicious, fresh and simple. These can be made in a larger batch, stored in the freezer, and then reheated. Happy meatball making!

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Tempeh Meatballs

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Prep Time
Total Time

INGREDIENTS

  • 1 onion
  • 1 clove garlic
  • 1 tablespoon flax meal + 3 tablespoon water
  • 1/2 block of tempeh, crumbled
  • 1/2 cup parsley
  • 1 teaspoon oregano
  • 1 teaspoon Himalayan salt
  • 1/2 cup cilantro (optional)
  • 3/4 cup gluten free breadcrumbs
  • 1/2 cup almond meal
  • 1/4 cup tomato or marinara sauce

Optional: nutritional yeast

DIRECTIONS

Preheat oven to 350 degrees

Cook onion and garlic in a pan over medium heat. In a small bowl combine flax seeds and water. Allow the mixture to thicken for 5 minutes

Place tempeh in a food processor and pulse until broken down (the tempeh, not the processor). Add cooked onions, garlic, flax meal, breadcrumbs, almond meal, parsley, oregano, salt, and tomato sauce. Pulse again until well combined. Using an ice cream scooper, scoop balls of dough onto a parchment-paper-lined baking tray. Bake for 20 minutes, flipping them over half way through baking


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