more deeeelicious tempeh meatlessballs!

dan usually makes the tempeh meatlessballs around here, but he's been work'n a lot lately so i decided to make 'em this time around... we haven't had tempeh meatlessballs in a while and since they're pretty quick to make and oh-so fantastical (i just love 'em the most!) i thought we'd enjoy some for our monday night dinner.

we love meals in bowls & i served these meatlessballs over bulghur & added in some sauteed kale, toasted pumpkin & sunflower seeds, and drizzled it all with a tangy tahini sauce to make one damn delicious dinner! superw00t! i was being uber lazy so i attempte dan's recipe from memory and here's what i came up with (dan & i both agree the results were super tasty, fo 'sho! it made me most happyfaced that i didn't mess them up!!!)

ingredients:
1 package of tempeh, steamed & finely grated
1/2 large red onion, very finely diced
1 tbsp tahini
2 tbsp water (or veggie broth)
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
1 tsp yellow miso (optional)
2 tbsp liquid braggs (tamari or soy sauce would work just as well)
2 tbsp oregano
2 tbsp basil
1/2 tsp sea salt
2 tbsp fresh minced parsley
2 tbsp nutritional yeast
2 tsp vegan worcestershire sauce
olive oil cooking spray
1 tsp olive oil

what you'll need:
large skillet + lid

what'cha gotta do:
in the small pot combine water & veggie bouillon cube. boil water & stir to dissolve veggie cube. remove from heat & set aside.

heat 1 tsp olive oil (or lightly spray the skillet with a little olive oil cooking spray) on medium-high heat. saute the onion until it begins to brown (about 5-8 minutes). turn off heat and add in all the spices, liquid braggs, water (or veggie broth), nutritional yeast, miso and tahini. combine well then add in grated tempeh. combine everything together well, adjust seasonings to taste, and form meatlessballs with your hands. get the skillet all cleaned out the skillet and heat a little olive oil cooking spray medium-high. saute meatlessballs until browned on all sides (turning over frequently so they don't burn). once browned, cover the skillet with your lid & cook on low heat until they're heated though (or toss 'em in your oven/toaster oven on 300 for a few minutes to make sure they're good to go). add on any awesomeness you love the most & enjoy!

p.s. - for the tangy tahini dressing...

ingredients:
2 tbsp tahini
3 tbsp water
juice from half a lemon
1 large clove of garlic, crushed & very finely minced
2 tbsp finely chopped fresh parsley
1/4 tsp black pepper
a pinch of sea salt, cumin, & paprika (go on and add in a little onion powder if you like, too!)

what'cha gotta do:
combine all the ingredients in a small mixing bowl. enjoy!