Step 1

Make the meatballs first, mix the flax and 3 Tbsp. of water together to make a flax egg. Now add all the meatball ingredients to a food processor including the flax egg and process until the mixture starts to come together and is smooth. The mixture should easily form balls if pressed together. If it doesn't press together and hold, add a tablespoon more water and process until it comes together.

Step 2

Now shape balls out of the tempeh mixture. Grab about a tablespoon or so of the mixture, press together and roll into a ball. Repeat until all the mixture has been rolled.

Step 3

Heat the oil in a cast iron skillet on medium high. Brown all the meatballs on each side. It will take a minute or two on each side. Reduce heat as needed. Once the meatballs are brown, remove from pan.

Step 4

Wipe any excess oil out of the pan, and make the sauce. Reduce heat to medium low. Add the vegan butter and flour to the skillet. Make a roux by whisking the flour and butter so they form a paste.

Step 5

Now whisk in the vegetable broth, amino acids, coconut milk( I used Native Forest from Edward and Sons), mustard and vinegar. Whisk until fully combined. Bring heat up to medium and bring to a simmer so there are little bubbles. Simmer, reducing heat if needed until the sauce gets nice and thick. It may take 5-10 minutes.

Step 6

Taste the sauce and adjust seasoning with salt and pepper. Add the meatballs back into the sauce. Coat the meatballs with the sauce. Remove from heat and serve immediately with noodles, potatoes, veggies or just by themselves!