Tandoori Tempeh Meatballs

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

subheading: 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

subheading: 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

subheading: 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

Directions at myquietkitchen.com

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