Tempeh “Meatballs” in Basil Tomato Sauce

Method

1. 1 In a pan over low heat, combine the passata with a pinch of salt, black pepper, a drizzle of olive oil, and a few fresh basil leaves. Let it simmer while you prepare the meatballs.
2. 2 Grate the tempeh using a cheese grater. Transfer to a non-stick pan with the water and soy sauce. Cook on low-medium heat until the water is fully absorbed (about 5 minutes). Let it cool for 5 minutes or until it’s comfortable to handle.
3. 3 In a bowl, combine the tempeh mixture with the remaining ingredients. Mix thoroughly with a fork or your hands. Season with salt and pepper to taste.
4. 4 Form the mixture into 9-10 balls. Pan-fry them until golden, adding a drizzle of oil.
5. 5 Add the meatballs to the tomato sauce. Simmer for 5 minutes on low heat, ensuring the meatballs are well-coated with sauce.
6. 6 Serve with side of greens or use as a pasta sauce. Enjoy!