Cranberry-Glazed Tempeh 'Meatballs'

Instructions

1. 1

   In a medium bowl, crumble 1 block tempeh with your hands until it’s in small, irregular pieces. (Or pulse briefly in a food processor — don’t over-blend; you want texture, not paste.)

2. 2

   Add 1/4 cup chopped basil, 1 tsp chopped sage, 2 cloves minced garlic, 1 tbsp white miso, 1 tbsp tamari, and 1/2 tsp tomato paste. Mix thoroughly with a spoon or your hands until the miso/tamari is evenly distributed.

3. 3

   Sprinkle in 3 tbsp gluten-free oat flour and mix. The mixture should hold together when squeezed; if too wet, add another teaspoon of oat flour at a time. Let rest for a few minutes before adding more flour, it takes some time for the oat flour to absorb the moisture.

4. 4

   Using slightly damp hands, form the mixture into golf-ball sized balls (or smaller if you prefer). Place them on a plate or tray.

5. 5

   Cook — option A: pan-fry (quick and crispy). Heat 1 tbsp avocado oil in a large nonstick skillet over medium heat. Add meatballs (don’t crowd the pan) and cook, turning gently, until golden on all sides, about 10–12 minutes total.

6. 6

   Cook — option B: bake (oil free). Preheat oven to 200°C / 400°F. Place meatballs on a lined baking sheet and bake 18–22 minutes, turning halfway, until golden and slightly crisp.

7. 7

   While meatballs cook, whisk together 2 tbsp cranberry sauce, 1 tbsp white miso, and 1 tbsp tamari in a small bowl until smooth. If it’s too thick, add ½ tsp water at a time to reach a brushable glaze consistency.

8. 8

   Return cooked meatballs to the pan on low heat (or place on the baking sheet). Spoon or brush the glaze over each meatball, cook 1–2 minutes more so the glaze warms and becomes glossy. If using the oven, brush glaze and bake 3–4 minutes more.

9. 9

   Transfer to a serving dish and garnish with extra chopped basil. These pair beautifully with mashed potatoes, roasted veggies, or stuffing.