Black Eyed Pea & Tempeh Beanballs - Appetite for Reduction

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Black Eyed Pea & Tempeh Beanballs - Appetite for Reduction

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 7
Amount Per Serving
Calories: 132.5

Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 231.8 mg
Total Carbs: 13.1 g
Dietary Fiber: 2.1 g
Protein: 10.2 g

View full nutritional breakdown of Black Eyed Pea & Tempeh Beanballs - Appetite for Reduction calories by ingredient

Introduction

http://katsveganwhat.blogspot.com/2011/01/
now-thats-spicybeanball.html http://katsveganwhat.blogspot.com/2011/01/
now-thats-spicybeanball.html

Number of Servings: 7

Ingredients

12 ounces tempeh

1 (15-ounce) can black eyed peas

2 cloves garlic, minced fine

1 teaspoon dried thyme

2 teaspoons dried oregano

1/2 teaspoon paprika

black pepper

1 tablespoon soy sauce

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1/4 cup bread crumbs

1/4 teaspoon salt

Directions

First, prepare a steamer to steam the tempeh. Once the steamer is ready, break the tempeh into bite-size pieces and steam for 10 minutes. In the meantime, preheat the oven to 350 and line a large cookie sheet with parchment paper. In a mixing bowl, use a fork or potato masher to mash the beans. They should be well mashed, with no whole beans left, but not completely smooth like a puree. Add the minced garlic, herbs, spices, soy sauce, tomato paste and vinegar, and mix well. When the tempeh is ready, add it to the mixture and mash well. It's good if it's still steaming hot because that will help all the flavors meld before baking. When the mixture is cool enough to handle, add the bread crumbs and salt. Using about 2 tablespoons of the mixture per ball, roll the mixture into 20 walnut-size balls, placing them on the baking pan. Spray with nonsitck cooking spray. Bake for 15 minutes, flip the balls, and bake for 10 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user ALLYMALICK.