Tempeh is really good crumbled and used as a great substitution for ground beef. This “pseudo” meatball recipe is an excellent of protein and iron and contains a considerable amount of fiber, potassium and Omega 3’s.
- One 8-ounce package of tempeh – If you’re not a big fan of tempeh, you can sub out 1 cup of cooked lentils instead.
- ½ cup water
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon white miso
- 2 cloves fresh garlic minced
- ½ cup Italian style breadcrumbs
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley – chopped into tiny pieces
- 1 tablespoon dried Italian seasoning
- 1 teaspoon granulated garlic
- 2 pinches of granulated onion, sea salt and pepper
- ½ teaspoon caraway seeds (optional)
- Extra virgin cold pressed olive oil
Recipe adapted from the New Baguette Tempeh Meatballs Recipe.
- 1. Add parchment paper to a medium size baking sheet. Lightly sprinkle with olive oil.
- 2. Preheat oven to 375°. 400 degrees if you live in altitude.
- 3. Chop the tempeh into tiny pieces. You can even pulse in a food processor to really break it down.
- 4. Add the chopped tempeh to a medium sized sauté pan along with the soy sauce, water and minced garlic. Cook on medium heat until the liquid is evaporated, about 10 minutes. Let it cool slightly.
- 5. While the tempeh is cooking, add the miso and tomato paste to a medium sized bowl and mix them together using a fork. Then add the breadcrumbs, nutritional yeast, parsley, Italian seasoning, granulated garlic and onion, salt and pepper and optional caraway seeds. Mix together thoroughly with a spoon or spatula.
- 6. Form tempeh mixture into balls and place on baking sheet.
- 7. Bake for 10 minutes and then flip with tongs to the other side. Cook 10 – 15 minutes more.
- 8. Serve on top of cooked zucchini or spaghetti noodles. Top with your favorite spaghetti sauce. Enjoy!