Teriyaki Tempeh "meatballs"
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
- Preheat oven to 400 and line a baking sheet with foil.
- Place all ingredients in a food processor and chop until blended but don't overdo it.
- Roll mixture into 1 inch balls and bake for 15 minutes. I turned the meatballs over halfway through.
- Once cooked toss in your favorite teriyaki sauce and serve!
I hope you enjoy this (I know you will)!!!