Garlic + Herb Tempeh Meatballs [Vegan + Gluten Free]

I can’t believe it’s already November and Thanksgiving is only ten days away! 

If you’re anything like me, you haven’t bought a single item for Thanksgiving and are only just starting to sort out who is making what for your Thanksgiving feast. So, to hopefully make both of our lives easier, I’m kicking off an entire week of Thanksgiving recipes.

I’ll be posting a new recipe every day between now and next Monday, when I’ll share my Thanksgiving Recipe Roundup, full of everything you’ll need for the big day!

Yes, you’re reading this correctly: I’m sharing SEVEN brand new recipes this week, including options for a meatless main course, seasonal veggie-loaded sides, and dessert.

As always, every recipe will be made with wholesome ingredients and simple techniques. Many of them can even be made in advance, to keep your Thanksgiving day stress-free!

Let’s start with these Vegan-Friendly Garlic + Herb Tempeh Meatballs, shall we?

These vegan/vegetarian-friendly meatballs are:

• simple to make
• full of texture
• a little crumbly (in a good way!)
• savory + herby
• loaded with flavor
• Friendsgiving-approved
• easily gluten-free (if needed)
• make-ahead friendly (up to 3 days in advance!)

I’ve been experimenting with this recipe for the better part of two months and I’m happy to report that I’ve finally perfected this meatball recipe. 

It all starts with tempeh. Never heard of it? Unlike tofu, which is soft and squishy, tempeh is a firm, dense block of fermented beans and/or grains that’s full of texture. It’s usually sold near the tofu at the grocery store,  is extremely affordable, and adds the perfect texture to these meatballs when loaded up with savory flavors.

To make these meatballs extra hearty and, well, meaty tasting, I like to add extra savory umami flavor in the form of barbecue sauce, soy sauce, and tons of garlic and  fresh thanksgiving herbs (I’m talking rosemary, thyme, AND sage). It sounds like a strange combination, but these balls are neither barbecue flavored nor soy/asian- flavored. They’re just salty, smoky, slightly spicy, and totally herbaceous. Translation: they have all of the flavor components that makes meat taste so good, and they’re totally meatless. 

If that’s not a Thanksgiving miracle, I don’t know what would be. 

The best part? The meatball mixture is made in a single pot on the stove, then formed by hand into an even 12 meatballs that can either sit in the fridge for up to 3 days before using, or immediately get browned in a skillet on the stove- save that precious oven space for the pie! Pro tip: use your favorite mini ice cream scooper for perfectly portioned meatballs every time! <–affiliate link

We especially love these meatballs with gravy (spoiler alert: I have a killer mushroom gravy recipe coming tomorrow) and mashed potatoes, as their slightly crumbly texture and super savory flavor was made for piling high onto a plate of saucy food. If you’re a cranberry sauce fan, these are SO GOOD eaten with a bite of gravy-covered mashed potatoes and a dab of cranberry sauce. Gotta get every flavor in one bite, right? 

Whether you’re a meat eater or not, I think you’re going to LOVE these meatless tempeh meatballs. They’re quick + easy, suuuuuper flavorful, packed with meaty umami flavors, and fit right in on the Thanksgiving table. 

Stay tuned this week for six more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Monday, November 19th! 

As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action! 

Garlic + Herb Tempeh Meatballs

2018-11-12 14:44:14

Yields 12

These meatless meatballs are the perfect vegan/vegetarian Thanksgiving main dish. They're full of meaty umami flavors, loaded with texture, and can be made up to 3 days in advance to keep your Thanksgiving day stress-free.

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Total Time

25 min

Total Time

25 min

Ingredients

1. 8oz tempeh*
2. 1/2 cup water
3. 2 Tablespoons barbecue sauce
4. 1 Tablespoon olive oil
5. 1 Tablespoon soy sauce
6. 2 cloves garlic
7. 1 sprig fresh rosemary**
8. 2-4 sprigs fresh thyme**
9. 1 sprig fresh sage**
10. 1/2 cup panko breadcrumbs (or homemade from toasted bread, pulsed in the food processor til crumbly)- use gluten-free if needed
11. 1 Tablespoon ground flaxseeds
12. 1/2 teaspoon sea salt
13. 1/2 teaspoon black pepper
14. 1/2 teaspoon crushed red pepper flakes

Instructions

1. 1. Remove tempeh from package and crumble by hand into a medium-sized sauce pot. Add water, barbecue sauce, soy sauce, and olive oil, and place over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until all the liquid has been absorbed/evaporated.
2. 2. While tempeh cooks, peel and finely mince the garlic, and remove the herbs from their stems and finely dice them. Add them to the pot and stir well, then turn off the heat.
3. 3. Add all remaining ingredients to the pot, then stir well to fully combine. Let sit for 5 minutes (this helps the flax absorb some of the remaining moisture, and helps the meatballs hold their shape better). Then, using a small ice cream/cookie scoop, or a very heaping tablespoon, scoop the mixture into the palm of your hands and form into tight, compact balls. Repeat until all of the mixture is used up (you should have between 10-14 balls total).
4. 4. If using immediately, heat a skillet over medium heat and add 1 Tablespoon olive oil. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes, or until both sides are golden brown. Serve immediately. If making ahead for Thanksgiving, place uncooked balls in an airtight container (or a plate covered with plastic or foil) in the fridge for up to 3 days before cooking on a skillet until golden on both sides (this may take another minute or two per side, since they're being cooked when cold this way).

Notes

1. *most grocery stores sell tempeh near the tofu, somewhere in the produce section. I usually buy the multigrain tempeh, but any variety (soy bean, bean + grain, etc) works here!
2. ***I often find a mixture of 'poultry herbs' or 'thanksgiving herbs' sold together at the grocery store that has rosemary, thyme, and sage all in one package. If you'd rather not buy all three herbs just for a sprig of each, pick rosemary + either thyme OR sage, and just double up on the rosemary. I've even made these with just 3x the rosemary and found them to be quite good (though slightly more complex with the other herbs).

By Chelsea Colbath

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