Tempeh Meatballs

These savory ‘meatballs’ are made from a healthy fermented soy cake called tempeh. In addition to being an excellent cholesterol free protein source, these little nuggets are flavored with parsley, dill, and high in vitamin-b nutritional yeast.

Ingredients

• 2

  8 ounce packages tempeh, sliced in half, both vertically and horizontally

• 1 tablespoon

  ground flax seed meal

• 3 tablespoons

  boiling water

• 2 slices

  toasted whole wheat bread

• 1/4 cup

  nutritional yeast

• 1 tablespoon

  fresh Italian parsley, chopped

• 1 tablespoon

  fresh dill, chopped

• 1

  small yellow onion, chopped

• 2 cloves

  garlic, minced

• 1/4 teaspoon

  crushed red pepper flakes

• 2 teaspoons

  Dijon mustard

• 1 tablespoon

  ketchup

• Salt, to taste

• Freshly ground black pepper, to taste

• 4 tablespoons

  extra virgin olive oil

Directions

Place pot or frying pan on stove with just enough water to touch bottom of steamer basket. Bring water to a boil and place sliced tempeh in basket, steaming for twenty minutes to remove bitterness. Add more water to pot or pan, periodically, if water level gets too low. Remove tempeh from basket and allow to cool to room temperature.

Combine flax seed with boiling water, whisk with a fork and set aside.

Grind toast in a food processor or blender until crumbs have formed. Place in a large mixing bowl.

Crumble cooled tempeh on top, with fingers. Add rest of ingredients, mixing by hand until tempeh is fully broken up. Roll into balls of desired size and fry over medium heat until evenly browned on all sides. Remove from frying pan and simmer in favorite sauce for a few minutes.