Tempeh Vegan Swedish Meatballs Recipes

VEGAN TEMPEH MEATBALLS

Steps:

• Cook the onion and the garlic (finely chopped) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
• Blend the flax seeds and the water in a blender. Set aside.
• Add the tempeh to the food processor and pulse to break down. Add the cooked onion and garlic, flax seeds mixture, parsley, almond meal, chickpea flour, bread crumbs, oregano, garlic and onion powder and tomato sauce and mix again. When the dough is ready, make balls with your hands.
• Cook the meatballs in a saucepan with a little bit of extra virgin olive oil over medium high heat until golden brown. Set aside.
• To make the sauce, cook the tomato sauce, coconut milk and curry powder in a saucepan for about 5 minutes. Add the meatballs and cook for at least another 10 minutes.

TEMPEH MEATBALLS

Steps:

• In a food processor, using the S blade attachment, add all the meatballs ingredients except the chickpea flour!
• Blend on high speed for 20 seconds or until the tempeh starts to turn into a paste, but you still have bits of food.
• Stop the food processor, scrape down the side of the bowl and add the chickpea flour. Blend on high speed for 10-15 seconds to combine. Don't overdo it. This will keep some tiny bits of food and give more texture to the meatballs. Don't worry. The recipe will also work if you blend for too long. You will just lose some texture. Otherwise, you can also transfer the meatball batter to a mixing bowl and stir in the chickpea flour with a spoon.
• Take one tablespoon of meatball batter and roll it between your hands. Place the balls onto a plate and repeat until you form 18 meatballs.
• Warm 2 tablespoons of grapeseed oil on a frying pan. When the oil is very hot, add the meatballs and fry evenly, using a tong to rotate the meatballs into the oil and fry on all the sides.
• Add more oil as they fry, up to 4 tablespoons in total. It takes between 8-12 minutes to perfectly fry the meatballs.
• Serve immediately on top of a salad of your choice or in a Lebanese flatbread with diced cucumber, quarters of tomatoes, black olives, red onions slices, and a generous amount of mint coconut yogurt sauce.

VEGAN MEATBALLS WITH TEMPEH

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment paper and set aside. ​
• In a small sauté pan, heat oil over medium heat. Add onions and sauté for 5 minutes, until translucent. Add garlic and thyme and sauté for another minute, stirring often, until fragrant. Set aside
• In a food processor, blend together the tempeh and walnuts until they are broken down into a moldable texture.
• Transfer tempeh/walnut mixture to a large bowl. Add sautéed onions and garlic, along with the remaining ingredients. Stir together until well combined. You may find that using your hands is best.
• Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 15-20 minutes, until meatballs are browned and crispy on the outside.
• Remove from oven and serve as an appetizer, in your favorite sandwich, or over pasta.

TEMPEH MEATBALLS

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.

TEMPEH 'MEATBALLS'

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
• Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

VEGAN IMPOSSIBLE SWEDISH "MEATBALLS" RECIPE

Steps:

• Gather the ingredients.
• Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk.
• Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings.
• Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed.
• Heat the olive oil in a large sauté pan on medium-high heat. Add the meatballs to the pan and cook on one side for about 1 minute. Rotate and cook on each side until browned (for a total of about 5 minutes).
• Remove the meatballs from the pan and place them on a plate. Prepare the gravy.
• Gather the ingredients.
• Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder.
• Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling.
• Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve.

TEMPEH VEGAN SWEDISH MEATBALLS

Steps:

• Directions Roughly chop the tempeh, onion, garlic and spring onion. Place all of the ingredients except frying oil into a food processor and pulse until the mixture becomes smooth and no large chunks are visible. The mixture should easily form a ball in your hands and is neither sticky nor crumbly. Form meatballs from the mixture. Heat up some oil in a frying pan over medium heat and gently fry the meatballs, stirring from time to time to ensure the meatballs are browned on all sides. Remove the meatballs and drain the excess oil with paper towels. Serve with mashed potatoes, lingonberry jam and black pepper or mushroom sauce.