Vegan Tempeh Meatballs

Ingredients

• 10.5 ounces tempeh
• 3 cloves of garlic (minced)
• 1 shallot (minced)
• 1/3 cup finely chopped green onions
• 2 tsp minced ginger
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup breadcrumbs
• 1/4 cup water
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp cornstarch
• 1/4 tsp garlic powder

Instructions

1. 1

   --- Tempeh Meatballs ---

2. 2

   Scramble the tempeh using your hands and transfer it to a mixing bowl. Add the minced garlic, shallots, green onions, ginger, sugar, salt, and ground black pepper.

3. 3

   Using a spatula, or the back of a spoon, mash the tempeh with the seasonings. You want the tempeh to form a thick paste. It's okay if there are still a few chunks of tempeh.

4. 4

   Add the breadcrumbs and mix again until fully combined. At this point, you can taste and adjust seasonings to your liking.

5. 5

   Scoop out about 1 and 1/2 tablespoons of the tempeh mixture and shape it into a ball. Repeat with the remaining tempeh and transfer the balls to a plate.

6. 6

   Heat 3 tablespoons of oil in a large non-stick skillet. Once hot, add the tempeh meatballs and sauté for 5-7 minutes, stirring regularly, until the meatballs are golden brown. Remove from heat and transfer the meatballs to a plate lined with a kitchen paper towel to remove excess oil.

7. 7

   --- Teriyaki Sauce ---

8. 8

   Stir together all of the ingredients of the sauce in a small bowl. Transfer to a non-stick skillet.

9. 9

   Heat over medium heat for 2-3 minutes, or until the sauce starts to thicken. At this point, add the tempeh meatballs to the sauce, and cook for 1-2 more minutes. Stir to coat the meatballs with the sauce.

10. 10

    You can serve these tempeh meatballs over steamed rice, quinoa, or noodles!