I love this recipe because it’s so simple and yet so delicious and full of flavours! I have used Tiba tempeh which works great in recreating that “meaty” consistency by just using plants instead! These “Neatballs” work great with a simple tomato sauce and your favourite pasta but they are also great in Buddha bowls or with whatever you fancy!
Makes around 16 balls depending on the size
1 block of Tiba tempeh (200gr)
1 small white onion – finely chopped
2 garlic cloves – crushed
100gr of chestnut mushrooms – finely sliced
1/2 cup of cooked brown rice
1/3 cup of oat flour
3 tbsp of soy sauce
2 tbsp of nutritional yeast (optional)
Salt and pepper to taste
4 tbsp of olive oil for cooking
Serve with: your favourite tomato sauce and pasta!
- Add 2 tbsp of the oil to a large frying pan. Add in the chopped onion and garlic.
- Saute the onion on a medium heat for 5-8 minutes until it starts to caramelise.
- Add in the chopped mushrooms and cook for another 10 minutes until they have shrunk in size and all the water has evaporated.
- Crumble the Tiba block either by busing a knife or by placing it into a food processor. Blitz until you have a “mince” kind of consistently.
- Add the minced tempeh to the pan and add the soy sauce and nutritional yeast. Cook for another 5 minutes.
- Pour tempeh mushroom “mince” 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 mixture into 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 few minutes on each sides until slightly golden brown. You might need to cook them in batches.
- Serve them with your favourite tomato sauce and pasta. Enjoy!