I figured, if I was going to try to get them to enjoy tempeh I should make it in a meatball form. They always seem to dive into bite-sized food like my Spinach Bites. I think that's my fault though. I would rather have a snack than a meal any day! Because the taste of tempeh is strong, I added some caraway seed to help cover the flavor a bit ... my kids love caraway too!
I figured I had a gold mine! I had bite-sized meal and they even had a dip! I would be heaven for them right? Nope, wrong again! They each had one meatball then downed their peas, sweet potatoes and cherry tomatoes. Ugh!
It wasn't a complete loss. Paul and I loved them and since it did make quite a bit, we had some for lunches too. When making these, don't forget the caraway seed ... it really is the highlight! Silly kids!!
Tempeh Meatballs with Creamy Cashew Dip
Makes 301 lb tempeh
2 eggs
2 T onion, finely chopped
2 T worsteshire sauce
1 c breadcrumbs, regular or gluten free
1/4 c nutritional yeast
1/2 t pepper
1 t parsley
1 t sage
1 t oregano
1 t garlic
1 t caraway seed
pinch of red pepper flakes
Cut tempeh into 1 inch cubes and steam for 10 minutes.
In your food processor combine all the ingredients until well incorporated. Portion into 1 inch balls and place on sheet tray.
Bake at 375ยบ for 10 minutes. Flipping halfway through.
1 c cashews, soaked for an hour
1/2 c sour cream, I use tofutti
1/4 c water
2 garlic cloves
1 t parsley, chopped
1/2 t onion powder
1/4 c + 2 T olive oil
1/2 t salt
1/4 t pepper
Puree all ingredients in your food processor.
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