Tempeh Meatballs

These meatballs are vegan but I made mine gluten free too. They are meaty in texture and have a spectacular flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 5 people

Cuisine: American

1 pkg. organic tempeh simmered in water for 10 mins, cooled and grated.
1/4 cup instant Gluten Free oats I put regular rolled oats in food processor and pulsed a few times.
1/4 cup Nutritional Yeast
1/2 cup All Purpose Gluten Free Flour
1/2 tsp Xanthan gum
1 tsp onion powder
2 garlic cloves crushed
1 tsp sage ground
1 tsp Thyme
1 tsp dried oregano
1/4 cup fresh parsley chopped
2 Tbs Tamari sauce organic, gluten free
2 Tbs. A1 Sauce/BBQ Sauce make sure it's gluten free.
2 Tbs. coconut oil organic

Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices.
Add sauces and mush/mix together with your fingers. Add a splash of water if needed.
Heat oil in a large frying pan over med-lo heat. Shape tempeh mixture into 36 small balls.
Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.
Although the meatballs can be served right away, they are even better when simmered in a tomato sauce for an 30 minutes or so. Serve with pasta or meatball sandwich.