Thursday, January 19, 2017

Tempeh Meatball Sub



I am usually not a fan of tempeh. I try to like it. I really do. But there is something about it that doesn't sit well with me. With these tempeh balls, however, I can hardly tell that they are made from tempeh! Not only that, they are super flavourful and make one heck of a tasty sandwich!


This sandwich is satisfying and hardy. You won't be disappointed!

Tempeh Meatball Sandwich
adpated from Isa Does It

Ingredients
Meatballs:
240g tempeh, I used one package of Noble Bean
1 cup water
1 tbsp soy sauce
1 tbsp olive oil
2 cloves garlic, minced
3 tbsp tomato paste
1 tbsp Dijon mustard
1/2 tsp dired oregano
1/2 tsp dried basil
1/2 tsp salt
generous cracking of black pepper
1/2 cup yellow onion, finely chopped
1 cup panko crumbs

Other goods:
buns
your favourite tomato sauce
ricotta, homemade or store-bought
vegan parmesan

Directions
Crumble tempeh into little bits in a medium-sized pot. 

Add water, soy sauce, and olive oil. Put a lid on the pot and bring to a boil. Once the water is brought to a boil, put the heat on low and simmer, with the lid ajar, for 15 minutes. 

At the end of 15mins, most of the water should be absorbed; if not, drain the water. Place tempeh in a bowl and place in freezer for 10 minutes, stir halfway through. 

Once cooled, add the garlic, tomato paste, mustard, and seasonings. Mix well. Mix in onion and panko. Mix until it holds together. If it seems loose, add more bread crumbs until it holds.

Make the balls roughly golfball size.

Preheat a large non-skillet skillet, add olive oil. Add meatballs one-by-one, brown on all sides. Fry for approximately 10 minutes, roll them around to get all sides.

Remove from the pan and assemble your sandwiches. 

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