How to Make Tempeh Vegan Sandwich

Tempeh 'Meatballs'

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich meat in this deli classic.

Recipe Summary Tempeh 'Meatballs'

I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!

Ingredients | Tempeh Vegan Sandwich

1 (8 ounce) package tempeh, cut into 4 pieces

2 slices whole grain bread

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pinch red pepper flakes, or to taste

Directions

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

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.

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.

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

If mixture is not sticky enough to form into balls, add just a touch of oil until the mixture holds together.

Info | Tempeh Vegan Sandwich

prep: 15 mins cook: 25 mins total: 40 mins Servings: 10 Yield: 20 meatballs

TAG : Tempeh 'Meatballs'

Appetizers and Snacks, Meat and Poultry, Meatball Appetizer Recipes,