Homemade tempeh meatballs. Now I don’t have to buy Trader Joe’s Meatless Meatballs any more.
These required a few extra steps to make, but were pretty simple to prepare otherwise. Some vital wheat gluten, steamed and grated tempeh, oat flour, spices, and tamari. I roasted them at 375 degrees in the oven for 15 minutes on a lightly oil sheet pan, flipped them and poured a little water in pan to keep them moist while they roasted for an additional 10 minutes. Dope.
I think later this week I’ll try them with a little rice mixed in and recreate my mom’s Albondigas (meatball) soup. Should work (in theory).