Tempeh Meatballs 10G Protein

What Is Tempeh?

Tempeh is made of fermented soybeans using a fungus called tempeh starter. It has a dense and firm texture compared to tofu. The fermentation process binds the soybeans into a hard block and adds up protein, fiber, and vitamins. It has a strong earthy flavor, perfect for creating vegan meat-substitute recipes with flavors and texture. Also, most tempeh you can buy is fortified in vitamins B12. It’s a great nutritional addition for people on a vegan diet as vitamin B12 is quite rare in plant-based foods.

Ingredients

Greek tempeh meatballs are the most flavorsome made with only 10 simple ingredients:

Tempeh – I used vitamins B12-fortified organic tempeh. Red Onion – you can also use yellow or white onion, but the best flavors come from red onions in this recipe. Garlic – I prefer fresh crushed garlic, but if you only have garlic powder, it works as well. Parsley – I used Italian flat parsley. Mint Leaves – Fresh mint leaves will give much better flavors than dried leaves. Dried Oregano – for flavor. Tomato Paste – Tomato Paste is slightly thicker than Tomato Passata, Vegetable Stock Tabasco or chipotle sauce – this is optional but great to spice up the meatballs.

How To Make Tempeh Meatballs

Tempeh meatballs can be flavored with any combo of spices. However, if you’ve been reading me for a while, you know I am French, and I have a passion for Mediterranean flavors. Tip: Experiment with frying times to achieve your preferred level of crispiness.

Serving

Greek tempeh meatballs are delicious and served in a Lebanese flatbread along with diced cucumber, tomatoes, black olives, and red onions. But you can also enjoy them with my 2-Ingredient Flatbread, my Quinoa Tortillas, or my 2-Ingredient Lentil Wraps. I recommend generously covering the bread and meatballs with mint coconut yogurt sauce or my Miso Tahini Dressing. You can also serve them on my delicious pupusas for a blend of flavors.

Making A Tempeh Meatballs Salad

Tempeh meatball salad makes a delicious vegan, low-carb lunch. Simply combine the vegetables below into a plate or glass container:

Diced cucumber Tomatoes – cut in quarters. Black olives Red onions sliced Lemon juice – simply squeeze fresh lemon juice on your salad and olive oil if desired. Hot tempeh meatballs – add the hot meatballs on top of the salad with mint coconut yogurt sauce.

If you intend to take away the salad, store the meatballs separately from the salad. Rewarm the meatballs in a warm saucepan or sandwich press before serving them on top of the salad.

Sauce Options

There are plenty of delicious sauces to drizzle or dip your meatballs. The best choices are :

Mint coconut yogurt sauce – this tastes like Greek tzatziki sauce. It’s thick and creamy with a delicious mint, lemon, and garlic flavor. It’s ready in 2 minutes. See the recipe below. Vegan aioli or mayonnaise BBQ sauce Tomato sauce Vegan cheese sauce – my vegan nacho cheese sauce pairs really well with these meatballs!