Keri Glassman's Meatless Recipes

The Doctors and celebrity nutritionist Keri Glassman
The Doctors and celebrity nutritionist Keri Glassman

 

Tempeh Pizza


Tempeh Pizza

Ingredients

  • 2 tablespoons olive oil
  • ½ red onion, thinly sliced 
  • Cauliflower Crust (store bought)
  • 1 ½ cups balsamic vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 whole garlic clove
  • 8 oz tempeh, cut into ½ inch thick slices
  • 1 cup fresh spinach
  • ½ cup goat cheese

Directions

  1. In a saucepan over medium heat add 1 tablespoon olive oil, add onion and cook until caramelized.
  2. In a second pan, add balsamic vinegar, honey, garlic and reduce by ⅓ in volume.
  3. Preheat oven and precook (if called for) the cauliflower crust according to the package directions.
  4. Add the sliced tempeh to the balsamic and stir until well coated.
  5. Brush the pizza with the remaining olive oil and rub the second garlic clove over the surface.
  6. Distribute the balsamic reduction, and tempeh over the top of crust, followed by the caramelized onions.
  7. Begin cooking, and remove from the oven halfway through to add spinach and goat cheese and finish cooking.

 

​​​​​​​Buffalo Cauliflower Bites


Buffalo Cauliflower Bites

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/3 cup + 1 tablespoon  hot sauce
  • 1 head cauliflower, cut into florets

Directions

  1. Preheat your oven to 450 degrees.
  2. In a bowl, mix the paprika, garlic powder, olive oil, and ⅓ cup hot sauce.
  3. To the bowl, add the cauliflower and toss in the sauce until well coated.
  4. Spread the cauliflower evenly over a lined baking sheet.
  5. Bake for 20-30 minutes or until tender.
  6. Remove from the oven and let rest for 5 minutes, toss with the remaining hot sauce, and serve.

 

Eggplant Meatballs


Eggplant Meatballs

Ingredients

  • 1 large eggplant
  • 2 large eggs, beaten
  • ⅓ cup shredded parmesan cheese
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic, minced 
  • 1 ½ cup almond flour
  • ½ cup chopped white onion

Directions

  1. Preheat your oven to 350 degrees.
  2. Halve the eggplant lengthwise, drizzle cut side lightly with olive oil, and roast cut side down for 30 minutes.
  3. Leave the oven at 350 for the meatballs, and allow the eggplant to cool slightly before scooping eggplant meat out, and chopping into fine pieces.
  4. To a large bowl, add the chopped eggplant and the remaining ingredients and mix well. 
  5. Form into small balls and arrange on a lined baking sheet.
  6. Bake at for 12-15 minutes or until lightly browned and cooked through. Serve warm with marinara.

*Recipes courtesy of Keri Glassman