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!
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This is a new favorite! Thanks so much for posting. I made these alterations to make them...