Monday, October 6, 2014

Tempeh Meatballs with Creamy Cashew Dip

Tempeh Meatballs with Creamy Cashew Dip
My kids have yet to acquire the taste for tempeh. Whenever I make it they will have a bit or two but usually pass and want to eat their sides (as well as mine and Paul's because they're still hungry).

I figured, if I was going to try to get them to enjoy tempeh I should make it in a meatball form. They always seem to dive into bite-sized food like my Spinach Bites. I think that's my fault though. I would rather have a snack than a meal any day! Because the taste of tempeh is strong, I added some caraway seed to help cover the flavor a bit ... my kids love caraway too!

I figured I had a gold mine! I had bite-sized meal and they even had a dip! I would be heaven for them right? Nope, wrong again! They each had one meatball then downed their peas, sweet potatoes and cherry tomatoes. Ugh!

It wasn't a complete loss. Paul and I loved them and since it did make quite a bit, we had some for lunches too. When making these, don't forget the caraway seed ... it really is the highlight! Silly kids!!


Tempeh Meatballs with Creamy Cashew Dip

Makes 30

1 lb tempeh
2 eggs
2 T onion, finely chopped
2 T worsteshire sauce
1 c breadcrumbs, regular or gluten free
1/4 c nutritional yeast
1/2 t pepper
1 t parsley
1 t sage
1 t oregano
1 t garlic
1 t caraway seed
pinch of red pepper flakes


Cut tempeh into 1 inch cubes and steam for 10 minutes.

In your food processor combine all the ingredients until well incorporated. Portion into 1 inch balls and place on sheet tray.

Bake at 375ยบ for 10 minutes. Flipping halfway through.


Creamy Cashew Dip

1 c cashews, soaked for an hour
1/2 c sour cream, I use tofutti
1/4 c water
2 garlic cloves
1 t parsley, chopped
1/2 t onion powder
1/4 c + 2 T olive oil
1/2 t salt
1/4 t pepper


Puree all ingredients in your food processor.

Tempeh Meatballs with Creamy Cashew Dip

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