- 2tablespoons olive oil
- 1/2cup finely diced yellow onion
- 3cloves garlic, minced or pressed
- 16ounces tempeh, diced finely
- 1/4cup oat flour
- 3tablespoons nutritional yeast
- 1tablespoon wheat-free tamari or other soy sauce
- 1tablespoon balsamic vinegar
- 2tablespoons minced fresh basil
- 2tablespoons minced fresh flat-leaf parsley
- 2teaspoons minced fresh rosemary
- 2teaspoons dried oregano
- 1teaspoon ground fennel (optional)
- 1/2teaspoon sea salt
- 1/4teaspoon freshly ground black pepper
- 1/4teaspoon crushed red pepper flakes
- Oil for sautéing
- 1 jar pasta sauce (12-ounce)
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- Combine all the ingredients, except the oil for sautéing and the pasta sauce, in a large bowl and mix well. Form into ten equal-size balls (think golf ball size) and set aside.
- Pour the oil into a large sauté pan over medium-high heat. Add the tempeh balls and cook until slightly crispy and browned, about 7 minutes, gently flipping to ensure all sides are cooked.
- Lower the heat to simmer, add the tomato sauce, and cook for 5 minutes, gently stirring occasionally.
You can also bake the tempeh balls. Preheat the oven to 375F. Place the balls on a well-oiled baking sheet and bake for 10 minutes. Gently flip and bake for an additional 10 minutes. If you wish you can flip every 5 minutes, rolling the balls on a different side with each flip.
From the book The 30 Minute Vegan’s Taste of Europe, by Mark Reinfeld. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.