Recipe by kimberly
"I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!"
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1 (8 ounce) package
tempeh, cut into 4 pieces
whole grain bread
grated Parmesan cheese
egg, lightly beaten
freshly ground black pepper
red pepper flakes, or to taste
Thought these were a good veggie option, one that we might use if we have a need for vegetarian meatballs. I added about 4 oz grated mozzarella to the mix and broiled the last 5 minutes. Note: they necessitate a sauce, and really a marinara would be best.
This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame, garlic powder, onion powder and vegan boullion)(2) 1T Flax seed + 3T water to substitute the egg.
My husband complained a little that they were slightly dry and had a little too much tempeh aftertaste.
Next time I would make these slight alterations:
(1) Add some fennel seed (maybe 1 tsp)for added flavor
(2) Might add a little chopped spinach leaves for color and a little added moisture.
(3) Double the boiling time on the tempeh from 5 minutes to 10 to hopefully cut down on any aftertaste... in any event, I'm sure once they're served with tomatoe sauce, any after-taste wouldn't be noticeable. Added to my recipe box!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 33
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