Italian Tempehballs

Italian Tempeh Balls

2 slices stale white bread
1/3 cup cold soymilk
1 1/2 lbs Tempeh
1/2 cup softened earthbalance or vegan butter
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons salt
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1 tsp majoram
1 tsp thyme
1 Tbsp Flax meal + 3 Tbps Warm water
-For excellent tricks on how to make Flax Eggs click here
Freshly ground black pepper
1/3 cup olive oil, divided

Serves 4.

Prep time: 15 min

Cook time: 15-20 min

Pre-heat oven to 400 degrees.

 In a large bowl whisk together flax meal and warm water, Refrigerate for 15 min.

Steam Tempeh for 10 min, set aside and let cool.

While your Tempeh is steaming, soak your bread in the soymilk also set aside.

Saute your onion and garlic in a small pan with a little bit of olive oil until fully translucent, approx 10 min.

Add all ingredients to Flax meal mixture and knead together until a soft dough forms.

Roll into 1/2 inch balls and lay on your baking sheet. Brush with olive oil* and bake for 7-10 min, flip and bake another 7-8 minutes.

*If you are serving with pasta sauce you can brush Tempehballs with marinara before baking instead of olive oil.

Serve with Pasta or Crusty Bread

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