• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Main Dishes

    Tandoori Tempeh Meatballs

    Updated Aug 21, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

    • Share!
    Jump to Recipe
    pin to save on Pinterest
    pin for Pinterest
    pin to save tempeh meatballs on Pinterest

    These vegan tempeh meatballs are spiced like tandoori and easy to prepare. Enjoy straight from the oven dipped in cilantro-yogurt sauce or toss them in a pan with the optional tandoori-yogurt sauce. These versatile meatballs make a great appetizer or main course. Vegan with gluten-free and oil-free options.

    tempeh meatballs covered in creamy tandoori sauce on a white plate.
    Tandoori-Inspired Tempeh Meatballs served with the optional spiced yogurt sauce.

    You'll love these flavors AND how easy it is to pull these tempeh meatballs together. And I promise, even though the ingredient list looks long, it's mostly just spices.

    In fact, if you have access to a store-bought tandoori blend, you can simplify things by using that instead of the individual spices.

    This recipe is easy to prepare. You'll need a food processor, a sauté pan, a baking sheet, and a couple of bowls.  Let's get to it!

    tempeh meatballs stacked on a serving platter served with yogurt sauce and lemon wedges.
    ingredients laid out on a wooden board - tempeh, onion, spices, yogurt, garlic, breadcrumbs.
    Ingredients in Tandoori Tempeh Meatballs: onion, garlic, tempeh, yogurt, breadcrumbs, and 8 different spices (plus salt).

    How to Make Tempeh Meatballs

    I like to give an overview of the recipe, to hopefully demystify the cooking process for beginner cooks. Scroll through these next few photos to get an idea about the recipe, or jump ahead to the recipe card at the end of the post. 

    This recipe begins with a basic sauté. Cook the onion and tempeh over medium heat.

    Next, slide the mixture to one side of the pan, and add a bit of oil to the open space. Add the garlic and spices directly to the oil, then stir to incorporate into the tempeh mixture. 

    chopping sautéed ingredients in food processor - image shows texture.

    Now we're ready for the food processor. Add the sautéed mixture, and pulse 5 or 6 times until it's broken down and fairly uniform (pictured above).

    Next add the breadcrumbs, salt, and yogurt, and pulse again to combine. 

    fully processed meatball mixture ready to be formed into balls.
    The meatball mixture will be somewhat moist and easily stick together.

    Grab a spoon or a small cookie scoop (this 1.5 Tbsp cookie scoop is great for making meatballs). Scoop up the mixture, rolling each meatball between your palms to form a smooth ball. 

    Place on a parchment-lined baking sheet, and bake at 375 degrees for 25 to 28 minutes, flipping at the halfway point.

    tempeh meatballs lined up on a baking sheet.

    While the meatballs are in the oven, toss together the simple cilantro-yogurt sauce. You can use the food processor for this, or chop the herbs by hand and whisk the sauce together in a bowl. 

    The cool, tangy yogurt sauce is a really nice contrast to the warm, spice-forward meatballs. 

    overhead shot of baked meatballs on a platter, with a bowl of cilantro-yogurt sauce.

    Tips

    Breadcrumbs
    I tested this recipe with homemade breadcrumbs, once made from a slice of whole-grain sandwich bread and once from a whole-wheat bun. I used ½ cup. If using store-bought crumbs, you'll want to use the lesser amount mentioned in the recipe, ¼ cup, as they're not as large and fluffy as homemade.

    Optional Tandoori-Yogurt Sauce
    If you plan to serve these as a main course with rice or another grain, the creamy tandoori sauce is a delicious addition. So sauce it up! Start with plain yogurt as the base, or use a portion of the Cilantro-Yogurt Sauce you already made. Easy peasy! 

    Substitutions

    Gluten-Free
    To make this recipe gluten-free, use your favorite GF bread to make the crumbs. Also, make sure the tempeh you purchase is 100% soybean, and not one that includes grains.

    Oil-Free
    The small amount of oil used in the sauté enhances the flavor of the spices, but if you strictly avoid added oils in your diet, feel free to omit. Use a splash of water or broth as needed for the sauté.

    bite taken to show interior texture of spiced vegan meatballs.

    Serving Suggestions

    As an appetizer, load these tempeh meatballs onto a platter, and serve alongside one or both of the sauces.

    Lemon wedges and fresh mint or cilantro are nice additions. The recipe makes approximately 14 meatballs, so you'll want to double or triple it if serving a crowd. As written, the recipe serves 4 to 5 people as an appetizer.

    You can also turn these meatballs into a delicious wrap or sandwich, or add them to a bowl of rice or a large green salad. This recipe serves 2 to 3 people as a main dish.

    You might also like:

    Homemade Cultured Cashew Yogurt
    Tempeh and Black Bean Sausage Burgers
    Easy Peanut-Lime Tempeh
    Spicy Parsley Pesto
    Oil-Free Zhoug Sauce

    close up of saucy tempeh meatballs

    Tandoori Tempeh Meatballs

    Author: Lori Rasmussen, My Quiet Kitchen
    Vegan tempeh meatballs inspired by the flavors of tandoori. These make a great appetizer and also taste fantastic stuffed in wraps and sandwiches, or added to grain bowls and salads. Includes recipes for a cold yogurt dipping sauce plus an optional tandoori-yogurt sauce to be served warm, coating the meatballs.
    Vegan with gluten-free and oil-free options (see Notes).
    Yield: makes 14 meatballs; serves 2 to 3 people as a main course or 4 to 5 as an appetizer.
    Spice blend adapted from Rachael Ray Show's tandoori spice mix.
    Servings: 3 servings
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time: 20 mins
    Cook Time: 35 mins
    Total Time: 55 mins

    Equipment

    • food processor
    • baking sheet
    • cookie scoop (1.5 Tbsp)
    • parchment paper

    Ingredients 

    • ½ small red onion, chopped
    • 8 ounces tempeh, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon oil, divided - See Notes.
    • 3 tablespoons plain, unsweetened vegan yogurt
    • 1 slice whole-grain bread or ¼ to ½ cup breadcrumbs - Large homemade crumbs = ½ cup; smaller store-bought = ¼ cup. See Notes for GF.
    • 1 teaspoon fine sea salt

    Tandoori Spice Blend (makes approx 3 ¾ teaspoons):

    • 1 ½ teaspoons paprika
    • ½ teaspoon coriander
    • ½ teaspoon ginger
    • ¼ teaspoon cumin
    • ¼ teaspoon cardamom
    • ¼ teaspoon turmeric
    • ¼ teaspoon garam masala
    • ¼ teaspoon cayenne

    Cilantro-Yogurt Dipping Sauce:

    • 1 cup plain, unsweetened vegan yogurt
    • ⅓ cup chopped cilantro leaves
    • 2 to 3 tablespoons lemon juice
    • pinch of salt
    • 1 tablespoon chopped mint leaves, optional

    Optional Tandoori-Yogurt Sauce:

    • ½ cup plain, unsweetened vegan yogurt - Alternatively, use ½ cup of the cilantro-yogurt dipping sauce.
    • 1 ¼ teaspoons tandoori spice blend
    • ⅛ teaspoon turmeric
    • 1 tablespoon water
    • 1 teaspoon hot sauce
    • pinch of salt
    Prevent your screen from going dark

    Instructions
     

    • In a small bowl whisk together the 8 ingredients that make up the spice blend. Set aside.
    • Preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper.
    • Use a food processor to pulse the bread into large crumbs. Pour into a bowl and set aside.
    • Preheat a large saute pan over medium heat. Add 1 teaspoon oil, and cook the onion and tempeh 5 to 7 minutes or until the tempeh is golden. Reduce heat to medium-low. Slide tempeh and onion to one side of pan, and add remaining 2 teaspoons oil to other side of pan. Add the garlic and 2 ½ teaspoons of the spice blend directly to the oil. Stir, then combine with the tempeh and onion. Stirring frequently, cook for 1 minute and remove from heat.
    • Transfer tempeh mixture to a food processor. Pulse 5 or 6 times or until mostly chopped and uniform. Add the breadcrumbs, salt, and yogurt, and process until well combined.
    • Use a spoon or small cookie scoop to portion out meatballs (about 1 ½ tablespoon per ball). Roll between palms, and place on lined baking sheet. Bake 25 to 28 minutes, flipping at the halfway point.
    • To make the yogurt dipping sauce, either use the food processor (rinse first), or combine all ingredients in a bowl and whisk by hand (make sure cilantro and mint are finely chopped). Transfer to a serving bowl.
    • If making the tandoori-yogurt sauce, preheat a saute pan over medium-low heat. In a bowl whisk together the yogurt, remaining 1 ¼ teaspoons spice blend, turmeric, water, hot sauce, and a pinch of salt. Add to the pan, and immediately add the meatballs. Toss to coat. When the sauce is hot, remove from heat and serve.

    Notes

    Breadcrumbs
    I tested this recipe with homemade breadcrumbs, once made from a slice of whole-grain sandwich bread and once from a whole-wheat bun. I used ½ cup. If using store-bought crumbs, you'll want to use the lesser amount mentioned in the recipe, ¼ cup, as they're not as large and fluffy as homemade.
    Gluten-Free Option
    To make this recipe gluten-free, substitute your favorite GF bread. Also, make sure the tempeh you purchase is gluten-free and not a variety made with grains.
    Oil-Free Option
    The small amount of oil used in the sauté enhances the flavor of the spices, but if you strictly avoid added oils in your diet, feel free to omit. Use a splash of water or broth as needed for the sauté.
    Storage
    Store leftover meatballs in the refrigerator for up to 4 days. Can also be frozen for 1 to 2 months. Thaw in the refrigerator, and reheat on the stovetop.

    Estimated Nutrition (per serving)

    Calories: 240kcalCarbohydrates: 16gProtein: 18gFat: 13gCholesterol: 0mgFiber: 5gSugar: 3gVitamin A: 561IUVitamin C: 1.4mgCalcium: 101mgIron: 3mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Entrees

    • The BEST Vegan Chili
    • White Wine Pasta Sauce
    • Vegan TVP Tacos
    • Vegan Baked Ziti With Vegetables
    • Share!

    Reader Interactions

    Share Feedback Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen