Tempeh balls in tomato sauce
Ingredients
- 400g (14.1 oz.) tempeh
- 2 tbsp. coconut aminos (option: gluten free soy sauce like Tamari)
- 2 tbsp. water
- 1 tsp. ground cumin
- 2 onions, chopped
- 2 tbsp. (30 ml/1 fl. oz.) extra virgin coconut oil
- 200g (7.1 oz.) tomato paste
- 1 tbsp. (15 ml/0.5 fl. oz.) white wine vinegar
- Pink Himalayan salt and pepper, to taste
- 2tbsp coconut aminos (or liquid aminos) or option
Instructions
- Heat up a fry pan on medium heat.
- Add the water and coconut aminos before adding the tempeh.
- cook the tempeh for about 4 minutes on each side.
- Drain and cool.
- Place the tempeh in a food processor and mix until smooth.
- Place the tempeh in a bowl and add the spices.
- Mix well and then shape into balls.
- Heat up a frying pan with some oil. Add onions and sauté until tender.
- Add the tempeh balls to the pan and cook for about 3 minutes.
- Add tomato paste and water to the skillet just enough to cover the balls.
- Add the vinegar
- Bring to a boil and then let simmer for about 15 minutes.
Notes
The recipe makes 4 serves. Bring one serve as a snack one day and place two serves in the freezer to use week 4 or when time poor.
