Tiba Tempeh Neatballs

Tiba Tempeh Neatballs

By Tiba Tempeh

Average rating: 5.0 • Rated by 1 user

Servings: 3

Total time: 40 min

Preparation time: 10 min

Cooking time: 30 min

Cooking method: Cooking

Difficulty: Intermediate

Makes around 16 neatballs, depending on their size.

Ingredients

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

Steps

1

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.

2

Add the chopped mushrooms and cook for another 10 minutes, until they have shrunk in size and all the water has evaporated.

3

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.

4

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.

5

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.

6

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.

7

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.

8

Serve hot with your favourite tomato sauce and the pasta of your choice. Delicious.

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