Instructions

Preheat oven to 350°. In a small bowl, combine flaxseed meal and water and stir to combine. Let rest for 5 minutes to thicken. In another small bowl, combine the oats and water, set aside.

In a food processor, pulse the mushrooms until minced (about 5-6 pulses). In a medium skillet, add 1 Tablespoon vegan butter and the mushrooms, sauté until browned, about 8 minutes. Add the shallots and sauté until softened for another 4-5 minutes. Add the garlic and salt and sauté for another 30 seconds. Transfer to a medium-size bowl and add ground black pepper.

To the food processor, add the tempeh and pulse, breaking it down until it resembles ground meat. Add the flax egg, oats, allspice, and parsley, and pulse to combine — it should become a moldable 'dough.' Transfer to the bowl with the mushroom mixture and stir to combine.

Scoop out about 1 Tablespoon of the tempeh/mushroom mixture and roll into balls, about 25 total. Next, heat the same skillet you used earlier to medium heat. Add 1 Tablespoon of vegan butter and the olive oil, then gently place the tempeh balls in the skillet. Brown on all sides, turning every minute or so, about 5 minutes.

Place the browned tempeh balls in a serving dish and bake for 15-20 minutes until the meatballs are deep golden brown and somewhat firm to the touch.

Meanwhile, make the sauce: In the same skillet, heat 1Tbsp. vegan butter over medium-high heat until it bubbles, then add shallots and salt and sauté until softened, 3-4 minutes. Add 1 Tbsp. flour and cook for 2 minutes. Turn off the heat and add sour cream, fresh herbs, and more black pepper. Pour over the baked meatballs and serve.