Mark Reinfeld – Vegan Fusion

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

Oil for sautéing

12-ounce jar pasta sauce or Roasted Tomato and Garlic Sauce

1. Combine all of the ingredients except the oil for sautéing and the pasta sauce in a large bowl and mix well. Form into 10 equal sized balls ( think golf ball size) and set aside.

2. Add the oil to a large sauté pan over medium high heat. Add the tempeh balls and cook until slightly crispy brown, approximately 7 minutes, gently flipping to ensure all sides are cooked.

3. Reduce the heat to simmer, add the tomato sauce and cook for 5 minutes, gently stirring occasionally.

Variation

You can also bake the tempeh balls. Preheat the oven to 375°F. Place the balls on a well-oiled baking sheet and bake for 10 minutes. Gently flip and bake an additional 10 minutes. If you wish you can flip every 5 minutes rolling the balls on a different side with each flip.

Roasted Tomato and Garlic Sauce

Tomato sauce is perhaps the most iconic symbol of Italian cuisine. Roasting the vegetables creates an added depth of flavor compared to the traditional sauté and simmer method. Make a double batch and use for all your pasta sauce needs.

Makes  6 cups

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2 tablespoons olive oil

1/2 cup red wine, see box

8 medium tomatoes, 1/2-inch chop ( 6 cups)

1 yellow onion, diced (2 cups)

1/2 cup chopped fennel, optional

6 to 8 large whole garlic cloves