Black-Eyed Pea and Tempeh Beanballs

Ingredients

• 12 ounces tempeh
• One can black-eyed peas
• 2 cloves garlic
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1/2 teaspoon paprika
• Several pinches of freshly ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1/4 cup whole wheat bread crumbs
• 1/4 teaspoon salt

Directions

1. Set up a steamer for the tempeh. When it is ready, crumble the tempeh into bite-size chunks and steam for 10 minutes. While that’s happening, heat the oven to 350 degrees F and cover a large cookie sheet with parchment paper.
2. Add the beans to a mixing bowl and mash them with a fork, mini potato masher, or avocado masher. You want them thoroughly crushed with no intact beans, but not worked into a smooth purée. Grate in the garlic with a Microplane grater, or mince it very finely if you do not have one. Stir in the herbs and spices, soy sauce, tomato paste, and balsamic vinegar until everything is evenly combined.
3. Once the tempeh is done, tip it into the bowl and mash it into the bean mixture. A little heat is helpful here, since the steam helps the flavors come together before the balls go into the oven. After the mixture has cooled enough that you can handle it, which takes a few minutes, mix in the bread crumbs and salt. Check the salt level; the mixture may taste slightly bitter at this point, but it will soften in flavor as it bakes.
4. Scoop about 2 tablespoons of the mixture for each ball and shape it into walnut-size rounds, arranging them on the prepared pan as you go. Coat them generously with nonstick cooking spray, then tent the pan loosely with tinfoil. Bake for 15 minutes, turn the balls over, and continue baking for 10 more minutes without the foil.