Serious Eats: Recipes
Black-Eyed Pea and Tempeh Beanballs
Whether you eat meat, dairy, or no animal products at all, no one should have to go through life without meatballs in some form. And it was with this in mind that I decided to tackle these Black-Eyed Pea and Tempeh Beanballs from Isa Chandra Moskowitz's Appetite for Reduction.
These vegan protein-balls are made from a combination of mashed black-eyed peas and tempeh, a grainy mix of fermented soybeans. By themselves the two ingredients are more texture than flavor, but Moskowitz's deft hand with vegan seasoning rectifies the situation with a mix of tomato paste, soy sauce, balsamic, and a generous handful of other herbs and spices. Once the balls are seasoned and formed they are baked until crisp on the outside and resemble falafel. Although falafel was what I was expecting when I tasted a beanball right out of the oven, it had a much smoother inner texture and a refined, almost Italian flavor. Pretty fantastic for a meatless meatball.
Adapted from Appetite for Reduction. Copyright © 2010. Published by Da Capo Lifelong Books. Available wherever books are sold. All Rights Reserved.