8 ounces tempeh (crumbled)
1/4 cup all purpose flour (wheat or GF) or 2 tablespoons starch (corn, potato, etc.)
1/4 cup nutritional yeast
2 Tablespoons ground flax seeds
3/4 cup red wine
1/4 cup chopped fresh Italian leaf parsley
3 garlic cloves (finely diced)
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fennel seed
1 Tablespoon olive oil plus additional olive oil for brushing tempeh sausage balls before putting in oven
Preheat oven to 350oF. Lightly oil a baking sheet
In a small bowl mix the flax seed with 1/2 cup red wine.
In a spice mill grind together rosemary, sage, thyme, red pepper flakes, salt, pepper, fennel
In a large bowl mix all of the ingredients together until you have a tempeh meatloaf mixture. Roll (meatball style) into tempeh sausage balls (about two tablespoons per ball).
Place each ball on the baking sheet in rows, about an inch apart.
Brush each tempeh sausage ball with a little olive oil. Bake for 12 minutes. Remove the baking pan and roll/flip the tempeh sausage balls over. Brush with a little more olive oil and return to the oven to bake for an additional 8 minutes or until browned.
Remove from oven and let rest on the baking sheet for about 10 minutes before handling.
In a sauce pan pour in about two cups of pasta sauce, bring to a simmer and then turn off the heat.
Gently add a couple of tempeh sausage balls at a time to the sauce and roll them around.
Serve on with your favorite pasta dish or as an entree.