Tempeh Meatballs

These tempeh meatballs (or “neatballs”) are made with a delicious combo of mushrooms and tempeh. Eating meatless has never been easier and no one will be able to tell the difference with these vegan meatballs!

Pair these yummy meatballs with pasta and your choice of tomato sauce for an unforgettable vegan dinner. Ideal for weeknight meals or those special occasions, this plant-based dish will become a favourite in no time.

Servings: Makes 4

Prep time: 5 minutes

Cooking time: 30 minutes

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Ingredients

4 tbsp olive oil
1 small white onion, finely chopped
2 garlic cloves, crushed
100g chestnut mushrooms, finely sliced
1 block of tempeh, 200g
3 tbsp of soy sauce
2 tbsp of nutritional yeast
Salt and pepper
1/2 cup of cooked brown rice
1/3 cup of oat flour

Servings: Makes 4

Prep time: 5 minutes

Cooking time: 30 minutes

Method

Add 2 tbsp of the oil to a large frying pan, then add the chopped onion and garlic. Sauté on a medium heat for 5-8 minutes, until they start to caramelise.
Add the chopped mushrooms and cook for another 10 minutes, until they have shrunk in size and all the water has evaporated.
Crumble the Tiba Tempeh block, either using a knife or a food processor. You’re looking for a consistency that’s a bit like mince.
Add the tempeh “mince” to the pan along with the soy sauce and nutritional yeast or Marmite, if using. Cook for another 5 minutes, then season with salt and pepper.
Pour the mixture into a bowl and add the cooked brown rice and oat flour. Mix everything together until you have a fairly sticky mixture.
With wet hands, roll the mix into individual balls about the size of a golf ball. Repeat the process until you have used up all the mixture.
Heat up the remaining oil and fry the tempeh balls for a few minutes on each side, until slightly golden brown. You might need to cook them in batches.
Serve hot with your favourite tomato sauce and the pasta of your choice. Delicious.

Did you like this dish? Explore more ways to cook with tempeh.