Savory Tempeh Snack Bites
I absolutely love these Savory Tempeh Snack Bites because they're packed with protein and flavor, making them a perfect pick-me-up during the day. Plus, they...
You know, there's something magical about tempeh.
I remember the first time I tried it – I was a bit skeptical, but then I discovered how wonderfully versatile it is!
These Savory Snack Bites have become a staple in my kitchen.
They’re quick to make, and I love how they’re loaded with spices that make them so satisfying.
Perfect for snacking or tossing into a salad for an extra protein boost!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh is such a versatile ingredient! It's packed with protein, fiber, and probiotics. You can swap it for crumbled tofu if you prefer a softer texture. Just make sure to press the tofu well to remove excess moisture before cooking.
Tips & Notes
- •I like to double the batch and keep some in the freezer for busy days!
- •Serve these bites with your favorite dipping sauce for an extra flavor punch.
Recipe Variations
- •Sometimes I add a tablespoon of sriracha to the mix for a spicy kick.
- •You can also experiment with different herbs like oregano or basil for a twist.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat them in the oven or air fryer for that crispy texture!
Frequently Asked Questions
Can I freeze these snack bites?
Absolutely! They freeze beautifully. Just let them cool completely, then store them in an airtight container or freezer bag. When you're ready to enjoy, you can bake them straight from frozen.
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I absolutely love these Savory Tempeh Snack Bites because they're packed with protein and flavor, making them a perfect pick-me-up during the day. Plus, they...
Ingredients
Instructions
- 1
In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- 2
Add the minced garlic and crumbled tempeh to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tempeh begins to brown.
- 3
Stir in the soy sauce, nutritional yeast, smoked paprika, cumin, and black pepper. Cook for another 2-3 minutes to let the flavors meld.
- 4
Remove the skillet from heat and let the mixture cool slightly. Then, transfer it to a mixing bowl.
- 5
Add the whole wheat breadcrumbs to the tempeh mixture and combine well. If the mixture feels too loose, add a bit more breadcrumbs until it holds together.
- 6
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 7
Scoop out tablespoon-sized portions of the mixture and form them into small balls or patties. Place them on the baking sheet.
- 8
Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
- 9
Remove from the oven, let them cool for a few minutes, and sprinkle with fresh parsley before serving.
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