Preheat your oven to 200 degrees celsius.
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!