5 from 5 votes
Vegan Steak Diane Meatballs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

The perfect tempeh and lentil meatballs, tossed in creamy, Dijon cognac sauce. 

Course: Main Course
Servings: 18 Meatballs
Author: Lauren Hartmann
Ingredients
Vegan "Steak" Meatballs
  • 8 Ounces Tempeh
  • 1/2 Cup Cooked lentils
  • 4 Cloves Garlic
  • 2 Tablespoons Ground flax seed
  • 3 Tablespoons Water
  • 1/2 Cup Panko bread crumbs
  • 1/2 Teaspoon Onion powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black pepper
For the Sauce
  • 1 Tablespoon Olive oil
  • 2 Shallots, sliced
  • 2 Tablespoons Cognac(optional)
  • 1 Cup Vegetable broth
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons Tomato sauce
  • 2/3 Cup Coconut cream or full fat coconut milk
  • Salt and pepper to taste
  • Chives for topping
Instructions
  1. Preheat the oven to 375 degrees. 

  2. Now, make the "meatballs". Add the tempeh, lentils and garlic to a food processor. Pulse for a second to start breaking them down. Set aside for a moment.

  3. Then, in a small bowl, whisk together the flax and water to make a flax egg. Let it sit for a minute until it looks thick. Then add it to the food processor as well. 

  4. Next, add the panko, onion powder, salt and pepper to the food processor. Pulse everything in the food processor, scraping down the sides as needed until everything is blended, but still has some texture. It should hold together well. If you squeeze it and it doesn't stay together, process a little longer. 

  5. Then, taking about 1-2 tablespoons of the mixture in your hand, squeeze it together and then roll into a ball. Place it on a baking sheet sprayed with non stick spray and repeat with all of the mixture. You should get about 15-20 meatballs. 

  6. Spray the tops of the meatballs with more non stick spray and bake at 375 degrees for 20 minutes. Flipping them after 10 minutes. 

  7. While the meat balls are baking, make the sauce. Heat the olive oil on medium high in a large skillet and add the sliced shallots. Saute the shallots for about 2-3 minutes reducing heat as needed, until they are translucent.

  8. Then add the Cognac if using, and saute for another 2-3 minutes until the shallots have absorbed most of the Cognac.

  9. In the meantime, in a medium sized mixing bowl, whisk together the vegetable broth, soy sauce, Dijon mustard and tomato sauce. Then pour that into the skillet. Simmer on low for about 5 more minutes.

  10. Now, pour the coconut cream into the skillet and whisk to combine. Continue to simmer on low until the meatballs are done. Taste and adjust seasoning. Adding a few pinches of salt and pepper of needed. 

  11. Once the meatballs are done, add them to the sauce and toss to coat. Serve over mashed potatoes or mashed cauliflower and drizzle the sauce on top. Sprinkle with chives.