Introducing a delectable creation born from the collaborative genius of @veganfooder, presenting our flavorful Tempeh in a delicious "Meat"balls recipe! Crafted with passion and culinary expertise, this recipe combines the innovative flair of @veganfooder with the wholesome goodness of tempeh from Royal Tempeh, resulting in a dish that's sure to tantalize your taste buds.
Through careful selection of ingredients and expert technique, @veganfooder has transformed simple pantry staples into mouthwatering meatballs that are both vegan and delicious. Each step of this recipe reflects his dedication to plant-based cooking, ensuring a flavorful and satisfying experience for all who indulge.
With a hearty blend of tempeh, aromatic herbs, and savory seasonings, these meatballs offer a tantalizing twist on a classic favorite. Whether enjoyed atop a bed of pasta or served as an appetizer with a side of marinara sauce, these culinary delights are sure to impress even the most discerning palate.
Join us in celebrating the artistry of @veganfooder and the versatility of tempeh with this inspired collaboration. From kitchen to table, each bite of these tempeh meatballs is a testament to the creativity and passion that fuels the vegan culinary community. Enjoy the flavors, savor the moment, and relish in the joy of plant-based cooking at its finest!
Click here to watch the full recipe video: https://www.instagram.com/p/C5O2sFRgKi5/
Ingredients:
- 1 white onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons flaxseed meal
- 4 tablespoons water
- 8 ounces tempeh from Royal Tempeh
- 1/4 cup vegan Parmesan cheese, grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 cup marinara or tomato sauce
- Salt and pepper to taste
- Olive oil for sautéing
For Coating:
- 1/4 cup vegan Parmesan cheese, grated
- 1/2 cup vegan bread crumbs
Instructions:
Prep Ingredients: Finely chop the white onion and mince the garlic cloves.
In a small bowl, mix the flaxseed meal with water to make a flax egg. Set aside to thicken.
Sauté Onion and Garlic: In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes. Set aside to cool slightly.
Prepare Tempeh: Break down the tempeh into smaller pieces and add it to a food processor. Pulse until the tempeh is finely chopped and resembles a crumbly texture.
Combine Ingredients: In a large mixing bowl, combine the processed tempeh, sautéed onion and garlic mixture, flax egg, vegan Parmesan cheese, dried basil, dried oregano, fresh parsley, marinara or tomato sauce, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Prepare Coating: In a shallow dish, combine the vegan Parmesan cheese and vegan bread crumbs.
Roll and Coat Meatballs: Take a small amount of the tempeh mixture and roll it into a ball between your palms. Roll the formed meatball in the Parmesan cheese and bread crumb mixture until evenly coated. Repeat with the remaining mixture.
Brown Meatballs: In the same skillet used to sauté the onion and garlic, add a bit more olive oil if needed. Over medium heat, brown the coated meatballs on all sides until golden brown, about 5-7 minutes.
Bake: Preheat the oven to 375°F (190°C). Transfer the browned meatballs to a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes until the meatballs are cooked through and firm to the touch.
Serve: Serve the tempeh meatballs hot with your favorite pasta, marinara sauce, or as an appetizer with dipping sauce.