NUTRITION

SERVINGS

INGREDIENTS

4 oz Tempeh

1 large Egg

2 tbsp Nutritional yeast

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Tomato puree

2 cup Zucchini noodles

0.5 tsp Olive oil

PREPARATION

• 1

  Steam the tempeh block for 10 minutes to soften the texture and remove any natural bitterness.

• 2

  Crumble the steamed tempeh into a large mixing bowl and allow it to cool slightly before adding other ingredients.

• 3

  Add the egg, nutritional yeast, garlic powder, onion powder, oregano, sea salt, and black pepper to the crumbled tempeh.

• 4

  Mash the mixture together thoroughly with a fork or clean hands until it is uniform and holds together when pressed.

• 5

  Form the seasoned tempeh mixture into 12 small, uniform meatballs, pressing firmly to ensure they stay intact.

• 6

  Heat a large non-stick skillet over medium heat and lightly coat the surface with half of the olive oil.

• 7

  Sear the meatballs for 2-3 minutes per side, turning carefully, until a golden-brown crust forms on all sides.

• 8

  Pour the tomato puree over the meatballs in the skillet, reduce the heat to low, and simmer for 5 minutes.

• 9

  In a separate small pan, sauté the zucchini noodles with the remaining olive oil for 2 minutes until just tender.

• 10

  Divide the zucchini noodles between plates and top with the meatballs and the warm marinara sauce from the pan.