Ready in 45 minutes
Serves 8 people
Yields 9 balls
62 calories & 7 g protein each

Ingredients

  • Two 8 oz organic Tempeh
  • ½ cup chopped Onion
  • 4 Garlic cloves
  • ¼ cup oatmeal
  • ½ large Bell Pepper
  • 2 tbsp sugar
  • ½ tsp sage
  • ½ rosemary
  • 1 tsp smoked paprika
  • 11/2 cup canola oil
  • 1 tbsp tahini
  • ½ cup non-dairy yogurt
  • ½ – 1 tsp dill weed

Preparation

  1. In a food processor, add onion, garlic, and
    bell pepper.
  2. Blend until smooth and put in a large
    bowl and set aside.
  3. Add sliced tempeh and oatmeal to the
    processor and blend.
  4. Add tempeh mixture to the garlic
    mixture.
  5. In the large bowl, add paprika, rosemary,
    sage, and sugar and mix.
  6. Roll tempeh mixture into balls, about 50
    grams each and place in the refrigerator
    for 1 hour.
  7. Add canola oil to a pan at medium heat
    and slowly add tempeh balls.
  8. Fry until brown on all sides.
  9. Remove from oil and place them on
    tissue paper to cool.
  10. In a small bowl, add tahini, dairy-free
    yogurt, and dill weed and whip to
    combine.

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