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.
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 sautéed 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! 🙂
Pumpkin Curry with Tempeh Mushroom Meatballs
- 8 ounces plain tempeh chopped
- 8 ounces baby bella mushrooms chopped
- 2 shallots thinly sliced
- 2 garlic cloves minced
- 1 cup breadcrumbs
- ¼ cup nutritional yeast
- 2 tablespoons oil I used avocado
- 2 tablespoons soy sauce
- ½ tablespoon vegan worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon pepper
- ½ teaspoon turmeric
- french lentils or white rice
- sauteed kale
- pomegranate arils
Tempeh Meatballs Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large skillet, sauté the shallots and garlic in two tablespoons oil, until fragrant about 3 minutes. Stir frequently to prevent burning.
- Next, add in tempeh and mushrooms and allow to sautee until water released by mushrooms is mostly evaporated, about 10 minutes.
- Add tempeh, mushrooms, shallots and garlic to a food processor along with the rest of the meatbalI ingredients and process until well combined. See photos if necessary.
- Using a cookie scoop, scoop out about 3 tablespoon of the meatball mixture and form your meatballs (roughly 18-22 meatballs).
- 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
- Into the same skillet used for the meatballs, sauté the shallots in one tablespoon oil until soft and fragrant.
- Add in the pumpkin puree, coconut milk, spices, tomato paste, and miso paste and stir to combine.
- Allow curry sauce to simmer for 10-15 minutes.
- After 15 minutes, add in meatballs and fully coat them in the curry.
- Serve immediately over rice or lentils with sauteed kale and pomegranate arils.
- 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.
- You could also make this curry and serve with 3 cups chickpeas instead of meatballs, if desired.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.