Tempeh "Meatballs"
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
  • 1 (8 ounce) package tempeh
  • 1 Tablespoon coconut oil-melted
  • ¼ cup rolled oats- ground into flour
  • ¼ cup bread crumbs
  • ¼ cup onion- minced
  • 3-4 garlic cloves, minced
  • 2½ Tablespoons low-sodium veggie broth
  • 1 Tablespoon Braggs Liquid Aminos
  1. Preheat oven to 375°F.
  2. While oven is heating lightly sauté onion and garlic on stove with a little bit of coconut oil- cook until lightly brown/translucent. Set aside.
  3. Take tempeh and slice into large chunks, place in food processor with melted coconut oil, ground rolled oats, bread crumbs, veggie broth, Braggs Liquid Aminos and the garlic/onion mixture.
  4. Pulse on low for about 10-15 seconds. All ingredients need to be combined, but start small and work your way up because you don't want to over mix. Mixture should still be slightly chunky.
  5. Scoop out mixture and work into 1 inch round balls- there should be enough to make between 12-14.
  6. Place on lightly greased cookie sheet and put in oven.
  7. Rotate balls approx 3 times, I set my timer for 6 minutes and rotate until golden brown.
  8. Remove from oven and let cool.
  9. *Option- Add barbecue sauce, marinara, goddess dressing, ketchup, hummus, teriyaki, whatever sauce of our choice! They go well with almost any flavor.
Recipe by Cuckoo Kitch'n at http://cuckookitchn.com/all/tempeh-meatballs