Tempeh 'Meatballs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon basil dried
• 1 tablespoon parsley dried
• 1  eggs lightly beaten
• 0.5 teaspoon garlic powder 
• 2 slices grain bread whole
• 1 teaspoon oregano dried
• 3 tablespoons parmesan cheese grated
• 1 pinch pepper flakes red to taste
• 0.3 teaspoon salt 
• 8 ounce tempeh cut into 4 pieces

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes.
3. Drain and cool tempeh.
4. Place bread in a food processor and pulse until evenly crumbled.
5. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
6. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.