Tempeh 'Meatballs'

Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 73 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• ½ teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley
• 3 tablespoons grated Parmesan cheese
• 1 pinch red pepper flakes, or to taste
• 1 (8 ounce) package tempeh, cut into 4 pieces
• 2 slices whole grain bread

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.