Tempeh polpettes with tomato and parmesan sauce

TEMPEH POLPETTES WITH TOMATO AND PARMESAN SAUCE

Portions : 4 - Preparation time : 5 minutes - Cooking time : approx. 30 minutes

Ingredients

• 1 onion, chopped
• 200 g (1/2 lb) tempeh, chopped
• 90 ml (6 tablespoons) olive oil
• 2 garlic cloves, chopped
• 125ml (½ cup) beet, cooked
• ½ cup parsley, chopped
• 125ml (½ cup) basil leaves, chopped
• 60ml (4 tablespoons) soy sauce
• 45ml (3 tablespoons) vegetable bouillon concentrate
• 250ml (1 cup) ricotta cheese
• 1 cup panko breadcrumbs
• 250ml (1 cup) grated Parmesan cheese
• 1 cup breadcrumbs (for coating)
• 500ml (2 cups) tomato sauce
• 125ml (½ cup) Parmesan shavings
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté the onion and tempeh in a little oil, 6 to 8 minutes.
2. Add the garlic and sauté for a further 1 minute. Season to taste.
3. In food processor, blend tempeh, onions, beet, parsley, basil, soy sauce, stock concentrate, ricotta, panko breadcrumbs and grated Parmesan. Adjust seasoning.
4. Form into billiard-ball-sized balls, then roll in breadcrumbs.
5. Take the pan from the beginning, add oil and, once hot, fry the meatballs for 2 to 3 minutes on each side.
6. Add the tomato sauce, a little water if necessary to reach about half the height of the meatballs, and continue cooking for 15 minutes over low heat, turning the meatballs regularly.
7. Before serving, sprinkle with Parmesan shavings.