TEMPEH MEATBALLS
These baked tempeh meatballs are the "meatiest", easiest, most delicious vegan meatballs you'll ever make. Adapted from Wait, That's Vegan?! by Lisa Dawn Angerame (Page Street Publishing, 2020).
Provided by thenewbaguette.com
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF.
- Crumble tempeh into small bits and place in a medium pot, along with 1 tablespoon soy sauce and 1/2 cup water. Bring to a simmer and cook until all the liquid has evaporated, stirring occasionally, about 10 minutes.
- Transfer to a large bowl and add all the remaining ingredients EXCEPT for the oil. Mix until everything is evenly incorporated, then set aside for a few minutes to cool.
- Pour enough oil into a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom - about 1/4 cup.
- Form the tempeh mixture into golf ball-sized balls with your hands, and place on the baking sheet, spacing them about an inch apart.
- Bake for about 10 minutes. Then rotate the balls - either by shaking the pan or flipping with tongs - and continue baking for another 15 minutes or so, rotating the balls every 5 to 7 minutes, until they're brown all over.
Nutrition Facts : ServingSize 3 meatballs, Calories 240 calories, Carbohydrate 18.9 g, Fiber 6.9 g, Protein 14.1 g
TANDOORI TEMPEH MEATBALLS
Vegan tempeh meatballs inspired by the flavors of tandoori. These make a great appetizer and also taste fantastic stuffed in wraps and sandwiches, or added to grain bowls and salads. Includes recipes for a cold yogurt dipping sauce plus an optional tandoori-yogurt sauce to be served warm, coating the meatballs.Vegan with gluten-free and oil-free options (see Notes).Yield: makes 14 meatballs; serves 2 to 3 people as a main course or 4 to 5 as an appetizer.Spice blend adapted from Rachael Ray Show's tandoori spice mix.
Provided by Lori Rasmussen, My Quiet Kitchen
Time 55m
Number Of Ingredients 26
Steps:
- In a small bowl whisk together the 8 ingredients that make up the spice blend. Set aside.
- Preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper.
- Use a food processor to pulse the bread into large crumbs. Pour into a bowl and set aside.
- Preheat a large saute pan over medium heat. Add 1 teaspoon oil, and cook the onion and tempeh 5 to 7 minutes or until the tempeh is golden. Reduce heat to medium-low. Slide tempeh and onion to one side of pan, and add remaining 2 teaspoons oil to other side of pan. Add the garlic and 2 ½ teaspoons of the spice blend directly to the oil. Stir, then combine with the tempeh and onion. Stirring frequently, cook for 1 minute and remove from heat.
- Transfer tempeh mixture to a food processor. Pulse 5 or 6 times or until mostly chopped and uniform. Add the breadcrumbs, salt, and yogurt, and process until well combined.
- Use a spoon or small cookie scoop to portion out meatballs (about 1 1/2 tablespoon per ball). Roll between palms, and place on lined baking sheet. Bake 25 to 28 minutes, flipping at the halfway point.
- To make the yogurt dipping sauce, either use the food processor (rinse first), or combine all ingredients in a bowl and whisk by hand (make sure cilantro and mint are finely chopped). Transfer to a serving bowl.
- If making the tandoori-yogurt sauce, preheat a saute pan over medium-low heat. In a bowl whisk together the yogurt, remaining 1 ¼ teaspoons spice blend, turmeric, water, hot sauce, and a pinch of salt. Add to the pan, and immediately add the meatballs. Toss to coat. When the sauce is hot, remove from heat and serve.
Nutrition Facts : Calories 240 kcal, Fat 13 g, Carbohydrate 16 g, Protein 18 g, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
GRILLED TANDOORI LAMB MEATBALLS
These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....
Provided by loof751
Categories Meatballs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mince the garlic and chop the scallions.
- Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
- Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
- Grill or broil for 6-8 minutes, turning gently to cook all sides.
Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2
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