Teriyaki Tempeh "meatballs"


Hey Mama!

So Stefan and I took Jack to the San Diego Made Market this weekend and picked up my favorite candles from Craft + Foster you can see more about them here and here.  

We also grabbed some yummy spicy avocado oil that played a delicious part in this recipe!


As we were driving home I was browsing Pinterest and thinking to myself "what should I make for dinner"? I wanted something good and something I haven't made before. My husband and I are both kinda over our same menu, do you ever feel like that?

I really do love that you can turn any traditional meat dish into a vegan delight an still satisfy the tastebuds of the meat lover in your life. 

Tempeh is a fermented soy product which is great for your gut health which in a totally awesome bonus. It is also high in protein and low in calories! 


Let me just tell you that these "meatballs" are so F-ing good and EASY to make.

I also knew that we couldn't just eat meatballs so... I made quinoa and sautéed some asparagus and bell pepper in our spicy chipotle avocado oil. 

Let's cut the b.s. and get straight to the recipe shallllll we!



  • 2 tbs olive oil 
  • 1 (8 ounce) package of tempeh 
  • 1/2 cup panko breadcrumbs 
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves minced 
  • 2 tbs almond milk 
  • 1 tbs soy sauce 



  1. Preheat oven to 400 and line a baking sheet with foil.
  2. Place all ingredients in a food processor and chop until blended but don't overdo it.
  3. Roll mixture into 1 inch balls and bake for 15 minutes. I turned the meatballs over halfway through. 
  4. Once cooked toss in your favorite teriyaki sauce and serve!


I hope you enjoy this (I know you will)!!!