Easy Vegetarian “Meatballs”

8 oz tempeh (one package)
2 TBSP extra virgin olive oil
2 TBSP tamari/soy sauce

• Whisk together oil & soy sauce in a medium bowl.
• Slice tempeh into small rectangles & toss with marinade.
• Let sit for 1 hour (or less if you’re in a rush).
• Pre-heat oven to 350.
• Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins.

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SIDE NOTES:

~ This is the same exact recipe as “Easy Marinated/Baked Tempeh”. I hate to be redundant, but thought I’d list it again, with a second title, as someone looking for a veggie meatball could easily miss it.

~ In my early vegetarian days, I used frozen soy “meatballs” with pasta dishes. When I started getting more into cooking, I began making my own vegetarian meatballs using tofu. If you freeze tofu, it becomes the perfect texture to crumble & form into meatballs (mixed with seasonings/cheese/eggs…).  At some point, however, I decided making my own vegetarian meatballs was annoying. That’s when I came up with this simple recipe! Add additional seasonings as you see fit.

~ This was actually posted a long time ago on the QUICK-TOMATO-SAUCE page. I just realized it was hidden there & thought I’d give it its own space so people who are looking for an easy way to use tempeh can find it. As mentioned, it’s great tossed with pasta & marinara sauce (ZUCCHINI-MARINARA pictured above), or simply on its own with rice, vegetable, and/or salad. Of course, you can cut the tempeh into larger patties (like THIS) if you’re not mixing it into a pasta dish or casserole.

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