Meatless Tempeh Meatballs

Armed with a load of inspiration from HappyVeganFace, an 8 oz package of tempeh and nothing to lose, I made these "meatlessballs" from tempeh. mmm.
















Preheat oven to 400 degrees

In a medium wok saute in 1/2 cup vege broth:

1 med onion, thinly sliced
2 cloves garlic, thinly sliced


When onions are translucent add and mix in well:

1 tbs peanut butter
1 tbs sesame seeds
1 tbs dried mint
2 tbs vege pulp

Add more water or vege broth if needed to make something like this:














Then add:


1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/4 oatmeal, ground almost to flour
1/2 cup water

Mix well, cook over low heat in your wok, stirring constantly until onions are mushy and mixture is very thick.

Then add:

8 oz tempeh, steamed, cooled and ground with S blade in FP until a crumbly paste. Add to your thickened mixture and mix well.

Form balls, or patties and bake covered at 400F on a greased baking sheet for 60 minutes. Carefully turn the balls and bake covered for 30 min more at 400F.

They were big balls, almost more like patties. They were 1/3 cup each and I made 8 of them.













The man said they were good but I should have made more.

Clockwise:
Beans on vege bread, quinoa, curry carrot salad, leftover potato casserole and balls of tempeh with seed cheese on top.















And for dessert, applesauce cake, sliced, toasted and buttered with buttery vegan spread.















Left is the applesauce cake, right is a vege bread.

Both are basic soda bread recipe. Applesauce cake adds 20 oz of applesauce, 1/2 tsp cinnamon and vanilla and 3 extra tbs of sugar. Vege bread is just regular bread with a half cup of vege pulp added.