thebigfatnoodle

Preheat your oven to 200 degrees celsius.

Ingredients

80 grams tempeh, cubed and rolled into little balls

2 large cloves of garlic, crushed with ½ teaspoon of Maldon sea salt

1 large handful freshly parsley, roughly chopped

80 grams of butter

Use a fork to mash the garlic, butter and parsley together. Once mixed thoroughly, pop it back into the fridge to chill for 5 minutes. Smear ½-1 teaspoon sized lump of the garlic and parsley butter over each ‘snail’. Sprinkle a bit more sea salt over the top and give the snails a generous dusting of black pepper.

Bake your vegetarian escargot in the oven for 12-15 minutes on the highest shelf. Halfway through the baking, take them out and turn the tempeh over so all sides of the tempeh get a good browning!

Serve with lots of crusty bread (for mopping up the butter) but do wait for a couple of minutes until the butter stops bubbling because these babies will be nuclear hot!