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| Tempeh 'Meatballs' |
"I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!"
Ingredients :
- 1 (8 ounce) package tempeh, cut into 4 pieces
- 2 slices whole grain bread
- 3 tablespoons grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes, or to taste
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
- Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.
Notes :
- If mixture is not sticky enough to form into balls, add just a touch of oil until the mixture holds together.
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