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Happy December! I can’t believe how quickly the year flew by. Each year feels like it goes by faster and faster and it’s honestly starting to scare me. But this time of year is my favorite by far so I intend to make every day count by having a massive mug of maple hot chocolate and jamming out to All I Want for Christmas Is You by Mariah Carey every evening! And I am starting my month with this pumpkin curry with tempeh mushroom meatballs. SO flavorful, easy, and healthy! It’s the perfect recipe for those of you that have a leftover can of pumpkin puree you didn’t end up needing for Thanksgiving and have no clue what to do with because well, it feels like pumpkin recipes are SO last month!
How to make the tempeh mushroom meatballs:
These meatballs are super easy to make and are sort of more the texture of falafel. Crispy on the outside, soft in the middle! They are definitely not a trade for a traditional meatball (sorry!), but I find them to be much more flavorful and equally delicious.
First, you’ll dice the onion, mushrooms, and tempeh and saute until soft and fragrant. Add the ingredients to the food processor, and pulse with the remaining meatball ingredients until well combined.
Next, using a cookie scoop, form your meatballs and place them on a nonstick silicone baking mat or parchment paper. You should have about 18-24 meatballs, depending on what size your meatballs are.
After about 25 minutes of baking, flipping halfway through, your meatballs should be crispy on the outside. For crispier meatballs, bake for an additional 10 minutes.
making the pumpkin curry
This curry is super super simple, yet seriously so good! Dare I say I could drink it with a straw…yes. That good.
All you’re going to do is add diced shallot to same skillet you sauteed the onion, mushrooms, and tempeh in, and once translucent, add in can of pumpkin puree, can of full fat coconut milk, and spices. Simmer over medium heat. That’s it! Right about now your kitchen should be smelling incredible.
Now, if you plan on serving right away, add your meatballs to the curry (carefully!). If you plan on making this for meal prep or eating at a later time, I would recommend keeping the curry and meatballs separate. As I said before, these meatballs are a lot softer than regular meatballs and are not going to hold their shape as well.
Isn’t that so pretty?! Please tell me I am not the only one that admires the beauty of fruits and vegetables.
And speaking of their beauty, did you know that the more vibrant the color, the higher the antioxidants?! Yes! And antioxidants help prevent aging which…enough said.
I learned about the power of anti-oxidants while reading the book How Not to Die by Dr. Michael Greger. This book is actually what inspired my mom to go plant-based a few years ago so if you are on the fence, I would consider giving it a read. It’s super fascinating, all backed by scientific research, and if anything, will inspire you to eat your fruits and veggies! He also has a new book that just came out – How Not to Diet which will definitely be on my Christmas wishlist this year!
Now, when you’re ready to serve, I recommend serving over rice or lentils with a side of sautĂ©ed kale. Topping with pomegranate arils is definitely optional but highly encouraged!
This recipe is SO satisfying, packed full of delicious, whole plant foods and super flavorful! I am so excited to hear what you guys think of this recipe! If you try it, be sure to leave me a comment and tag #homecookedroots on social media! Or pin it on Pinterest for later! 🙂
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Super easy weeknight recipe that’s quick, easy, packed with flavor and full of plant-based goodness. Comes together in just over 30 minutes. Perfect recipe for that last can of pumpkin puree!Â
Ingredients
TEMPEH MUSHROOM MEATBALL INGREDIENTS
- 8 oz plain tempehÂ
- 8 oz baby bella mushroomsÂ
- 1 cup breadcrumbsÂ
- 1/4 cup nutritional yeastÂ
- 2 tbsp oil (I used avocado)Â
- 2 tbsp soy sauceÂ
- 1/2 tbsp vegan worcestershire sauce
- 1 tsp smoked paprikaÂ
- 1 tsp coriander
- 1 tsp cuminÂ
- 1/2 tsp pepperÂ
- 1/2 tsp turmericÂ
PUMPKIN CURRY INGREDIENTS:
- 1 can of coconut milkÂ
- 1 can of pumpkin puree
- 2 shallots
- 1 1/2 tsp miso paste
- 1 tsp garlic powder
- 2 tbsp tomato pasteÂ
- 1 tbsp oil (I used avocado)Â
Serve with lentils or rice, sautĂ©ed kale, cilantro and pomegranate arils.Â
Instructions
TEMPEH MUSHROOM MEATBALL INSTRUCTIONS:Â
- Preheat the oven to 375 degrees Fahrenheit.Â
- Roughly chop the tempeh, mushrooms, onion and garlic and sauté until soft and translucent.
- Once soft and translucent, add tempeh, mushrooms, onion and garlic to a food processor along with the rest of the meatbalI ingredients and process until well combined. See photos if necessary.Â
- Using a cookie scoop, scoop out about 3 tbsp of the meatball mixture and form your meatballs (roughly 18-22 meatballs).Â
- Bake in the oven on a silicone baking mat for 25 minutes flipping half way through. Bake for an additional 10 minutes for firmer meatballs. Allow to cool for 10-15 minutes before adding them in to your curry sauce.
CURRY SAUCE INSTRUCTIONS:
- Dice the shallot and add into same skillet we used to sautĂ© mushrooms, tempeh, onion and garlic for the meatballs. SautĂ© the shallots in one tablespoon oil until soft and fragrant.Â
- Add in the rest of the curry ingredients (pumpkin puree, coconut milk, spices, tomato paste, and miso paste).
- Allow curry sauce to simmer for 10-15 minutes.Â
Notes
- If you plan on making this for meal prep, I recommend storing the curry and meatballs separately. These meatballs are much softer than traditional (more like a falafel) and will not hold their shape if stored in curry. Â
Keywords: vegan recipes; pumpkin curry; easy vegan dinners; meal prep friendly; vegan curry
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