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Tempeh Meatballs


1 chopped onion

3 garlic cloves

Tablespoon of ground flax seeds + 3 tablespoons of water

300 g of tempeh

100 g of vegan Parmesan cheese (100g cashew nuts, salt - grind in a blender)

2 tablespoons of basil or marjoram

100 g of breadcrumbs

Olive or sunflower oil

In addition: crumbs, salt and pepper



Simmer onion and garlic on olive oil. Chop tempeh in a blender. Add the onion and garlic. Then add vegan parmesan, basil/oregano, bread crumbs, salt and pepper and flax seeds mixed with water. You need to get that dough firm so it can be formed into balls. Roll the tempeh meatballs into bread crumbs and fry in olive oil to get golden brown color.

The recipe is prepared by the Cultural Centre for Nutrition at the Veggie Cooking School. Courtesy by by the Cultural Centre for Nutrition.

Photo: Animal Friends Croatia

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