Tempeh “Meatballs” in Roasted Red Pepper Sauce
These smoky tempeh "meatballs" are stiff on the outside, tender inside, and drenched in a luscious roasted red pepper sauce. A high-protein, flavor-packed meal that’s both nourishing and satisfying.
Equipment
- Food processor
- Blender
- Baking dish
Ingredients
Meatballs (about 35 small balls)
- 400 g tempeh
- 1 tbsp nutritional yeast
- 2 tbsp cornflour (or tapioca starch.)
- 1 tsp each: garlic powder, smoked paprika, liquid smoke
- 1/2 tsp each: salt, garam masala, cumin
- 1/2 tbsp miso paste
- 3 tbsp tahini
- Handful of greens/herbs, spinach, chard, parsley, cilantro, dill, etc.
- 1/4 cup water (more if needed)
Roasted Red Pepper Sauce
- 3 red bell peppers (See note 1.)
- 2 tomatoes
- 1 medium onion (red or white)
- 1/2 cup cashews
Oil Mixture
- 1/2 tsp salt
- 3 tbsp olive oil (+ 2 tbsp for drizzling on top)
- 1/2 tsp paprika
- 1 tsp oregano
- 2 tsp nutritional yeast
Blending Ingredients
- 1 tsp organic vegetable bouillon powder
- 2 tbsp tomato paste
- 1 cup plant-based milk
Instructions
Roasted Red Pepper Sauce
- Preheat the oven to 200ºC (400ºF).
- Cut the red bell peppers, tomatoes, and onion into medium chunks and add to a baking dish.
- Mix the oil mixture ingredients and pour over the vegetables, tossing to coat them evenly.
- Spread the veggies in an even layer, then drizzle 2 tbsp of olive oil on top.
- Bake for 30 minutes, stirring after 10 minutes and again at 20 minutes. (Start making the meatballs during this time)
- After baking, carefully transfer the roasted veggies to a bowl to cool for 5 minutes, then move to the fridge for 10 more minutes. (Skip cooling if using a heat-safe blender)
- Add the cooled veggies to a blender along with the blending ingredients and blend until smooth.
Meatballs
- Preheat the oven to 200ºC (400ºF).
- Cut the tempeh into medium cubes and place in a food processor.
- Pulse until the tempeh crumbles into small granules (about 1 cm or 0.4 inches).
- Roughly chop the herbs/greens and add to the processor along with spices, cornflour, miso, and tahini.
- Process until everything is combined, then add a bit of water to bring it together (see note 2).
- Roll into balls and place on a baking sheet. I recommend small balls for this dish, but medium-sized ones work too.
- Drizzle or spray a little olive oil over each ball. Bake for 20 minutes, flipping halfway through.
- Let the meatballs cool for at least 5 minutes before adding to the sauce.
Together
- Pour the blended sauce into a wide pan, cooking for 5 minutes over medium heat. Add additional plant milk or cream if desired.
- Carefully add the meatballs to the sauce, gently stirring to coat them.
- Serve over rice, quinoa, pasta, or bread.
Video
Notes
- Peeling Red Bell Peppers after roasting (optional): Steam the peppers in a covered bowl (or plastic bag) after roasting, it allows the skin to come off more easily. Keep the peppers separate from the other veggies when baking, for easy removal.
- Meatballs Texture: After processing for up to 1 minute, the mixture should be soft, firm, and slightly sticky. If not, add water or tahini and process more.
- Timing: Chill the meatballs before adding them to the sauce, not the other way around.
- Chilling Meatballs: Cooling the meatballs helps them keep their shape and prevents them from breaking in the sauce.
- Gluten-Free Option: If you’re using a gluten-free miso paste and ensuring all the other ingredients are certified gluten-free, this recipe should be entirely gluten-free!