How to cook with tempeh - meatless vegetarian meatballs!

This video will show you how to cook with tempeh to make delicious healthy vegetarian meatballs (truth be told they're also vegan). Did you know tempeh is a fermented food? It's fermented soy, and any fermented food is an immune boosting food. So in addition to the health benefits of the soy you're getting the benefits of the good bacteria from the fermentation. Most people don't know that almost 70% of immune functions are housed in your gut. When we eat too many processed and nutrient deficient or devoid foods, especially sugar, the balance between good and bad bacteria gets out of whack. When we add good bacteria to our gut (like the kind from fermented food), that helps right the balance of good and bad bacteria which can have a whole host of health benefits, one of which is a healthy immune system. If you then feed those good probiotic bacteria with prebiotic foods, they will flourish. It helps then to cut out the man made sugar so the bad bacteria don't have a source of food. :) This is why I always say to use whole, non-processed foods without additives whenever you can - read your labels! But better yet, make healthy recipes with white and Real foods like these! The original recipe was from www.minimalistbaker.com/simple-vegan-meatballs/. Great to add in to a meatless Monday meal rotation!

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Timestamps (click on link in time list to jump right to that point in the video):
00:00:00 - start
00:00:10 - what is tempeh and why should you eat it?
00:00:41 - required ingredients
00:01:10 - preparation steps
00:02:50 - trick to easily flatten curly parchment paper from a roll!
00:03:08 - prefrying the vegan meatballs in the pan before final baking
00:05:31 - taste review
00:06:35 - explanation of why this food is healthy

FOR MEATBALLS

1/2 cup white onion (minced)
3 cloves garlic (minced)
1 batch flax egg (1T ground flax + 3T water, left to sit for at 5-10 minutes)
8 ounces tempeh
1/3 cup vegan parmesan cheese
2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
1/4 cup fresh parsley (optional)
1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
2 Tbsp your favorite marinara or tomato sauce
Olive oil (for sauting)
Salt & pepper (to taste)
FOR COATING
1/3 cup vegan bread crumbs (gluten-free for GF eaters)
1/3 cup vegan parmesan cheese

Instructions
Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish.

In a large, deep skillet, saut onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent - about 3 minutes. Set aside.
Add tempeh to food processor and pulse to break down. Then add sauted garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable dough.
Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it's not nearly as apparent.
NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didnt find it necessary.
Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce
Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.

#veganrecipes, #veganmeatballs, #meatlessmonday