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White Bean Tempeh Vegan Meatballs

Thinking about having something healthy for dinner? How does meatball sounds. And yes these saucy, juicy, firm, and moist vegan meatballs ARE one of the healthiest meals ever! Packed with plant protein and gluten-free as well. The world is a good place where your food porn are not just pleasing to your tongue but also to your body.

vegan meatballs

Vegan meatballs are robust regular on our dining table and I usually make them with beans, onions, mushrooms, and some type of binding agent like flour, rice flour or oats. And some good serving options are Meatballs with Zucchini Pasta and even on a Meatball Pizza.

But for this one I experimented with a new ingredient - tempeh, and the result was banging! The tempeh adds so much more chewiness and makes the meatballs more meaty. And not to mention, more protein! Cook these with your favorite sauce, I recommend something tomato based and get ready to turn your carnivore friends.

If you try this recipe please let me know what you think! And don't forget to connect with me on Instagram @veganbunnychef where I'm more active.


INGREDIENTS:

1 can pinto beans/white beans

6 oz tempeh

1 medium sweet onion, finely diced

1/2 cup rolled oats, blended

2 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

2 cup of marinara sauce

1 tablespoon tamari sauce, or soy sauce for non gluten-free

1/2 tablespoon coconut amino

2 teaspoon balsamic vinegar

Olive oil for cooking

TO MAKE:

- Preheat the oven to 395°F;

- Crumble the tempeh into a big bowl, mash with a potato masher, leaving some texture;

- Drain and rinse the beans, add beans to the bowl, coarsely mash them together with the tempeh;

- In a large frying pan, heat a drizzle of olive oil over medium high heat, add the diced onions and cook for 3 - 4 minutes till slightly browned and caramelized, add the balsamic vinegar and keep cooking for another minute, then add the cocco amino and tamari sauce, sauté till all liquid is absorbed, for about 3 minutes, transfer to a plate and let cool down;

- Add the cooked mushrooms and onions to the bowl, season with the cumin, paprika and garlic powder, mix everything evenly;

- Line a baking sheet with parchment paper, rub a little olive oil on your hands to prevent sticking, form the mixture into balls, I got 9 regular sized meatballs, transfer onto the baking sheet;

- Bake for 30 - 35 minutes;

- Meanwhile, heat the marinara sauce in a pan, bring to a boil then reduce heat and keep it simmering;

- Add the baked meatballs into the pan and stir to evenly coat each one, for about 5 minutes;

- Assemble with your choice of veggies and grains or pasta, enjoy!

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