Teriyaki Tempeh Meatballs

• Produce

  • 4 Garlic clove
  • 1 tsp Ginger
  • 1/4 cup Onion
  • 2 Scallions
  • 1 (8 ounce package Tempeh

• Refrigerated

  • 2 tbsp Soy or almond milk, unflavored

• Condiments

  • 1/2 tsp Liquid smoke
  • 3 tbsp Maple syrup
  • 5 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 Sesame seeds, Toasted
  • 1 dash White pepper

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Liquids

  • 6 tbsp Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 to 2 tablespoons vegetable oil
• 1 (8 ounce) package tempeh, broken into 1 to 2 inch chunks
• 1/2 cup panko breadcrumbs
• 1/4 cup coarsely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons unflavored soy or almond milk
• 1 tablespoon soy sauce
• 1/2 teaspoon liquid smoke
• 1/4 cup soy sauce
• 3 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sake (optinal, but very nice)
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• dash white pepper
• 6 tablespoons cold water, divided
• 2 teaspoons cornstarch
• 2 scallions, chopped
• toasted sesame seeds

Directions

• Preheat oven to 400° and lightly oil a baking sheet.
• Place all ingredients into a food processor bowl and pulse, just until ingredients are chopped and well mixed. Dont overdo it.
• Roll the mixture into 1 inch balls and arrange on the prepared baking sheet. Bake for 15 minutes, or until the meatballs begin to brown, flipping once or twice during baking.
• While the meatballs bake, place soy sauce, maple syrup, rice vinegar, sake, garlic, ginger, white pepper, and 2 tablespoons of water into a medium saucepan and place over medium heat. Stir a few times to mix the ingredients and bring the mixture to a simmer. Lower heat and allow to simmer for about 8 minutes, stirring occasionally.
• While the sauce simmers, place the remaining 4 tablespoons of water into a small bowl. Stir in the cornstarch until fully dissolved.
• Add the cornstarch mixture to the sauce and allow to simmer until it thickens up, about 2 minutes. Remove from heat.
• When the meatballs are done baking, add them to the saucepan and gently stir to coat with the sauce. Serve with a sprinkling of sesame seeds and scallions.