Tempeh Meatballs with Parmesan (VEGAN. All of It!)

TEMPEH MEATBALLS (adapted from Isa Does It)

Begin by crumbling 8 -oz. tempeh into a medium saucepan and adding 1/2 cup vegetable stock, 1/2 T. tamari or soy sauce and just a dash of olive oil. Bring to a boil and then reduce heat to a simmer; cover with a lid left slightly ajar. After 15 minutes or so the liquid should have been absorbed or escaped as steam. Remove from the heat, uncover completely and allow to cool.

Now, in the same saucepan with the tempeh, add 1 t. ground garlic powder, 1 t. onion powder, 1 T. ketchup, 1 T. Dijon mustard, 1/2 t. each dried thyme and dried oregano, around 1/4 t. salt and black pepper to taste. Mix well before adding 1/2 cup whole wheat panko bread crumbs. Regular dried bread crumbs work as well. Mix again and if the mixture isn't holding together properly, slowly add more bread crumbs, bit by bit.

With your hands form golf ball-size meatballs that are compact and very firm.

Fry the meatballs in a non-stick skillet slicked with a bit of olive oil. Keep the heat to medium and carefully turn the meatballs, browning on all sides as much as possible. The process should take about 8-10 minutes and you may need to add more oil if the meatballs are sticking.

Once the meatballs have cooked through, cover with your favorite marinara sauce and sprinkle with crushed red chili flakes. Cover the skillet and simmer the meatballs and sauce gently for a couple of minutes.

Serve the meatballs and sauce over pasta, with rice or mashed potatoes or stuffed in a toasted hero roll. Optionally, finish the meatballs and sauce with vegan Parmesan cheese.

VEGAN PARMESAN

Briefly grind the following ingredients together in a food processor or coffee grinder until you obtain a powdery consistency similar to grated Parmesan cheese: 

1/2 cup raw cashews  - unsoaked
1/4 cup hemp seeds - sesame seeds can be substituted in a real pinch
3-4 T. nutritional yeast
a dash of garlic powder
1 t. salt