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Tempeh and Brown Rice Balls

April 2, 2015 by Alex McLeavy Leave a Comment

Vegan, Gluten free

organic tempeh

Serve these with salad and dipping sauce for a satisfying meal or snack – we love them rolled up in a lettuce leaf with all the bits and pieces (sauces, salad, cultured veg) inside!

 

Ingredients (makes about 12 balls)

2 Tbsp coconut oil

1 brown onion, finely diced

½ tsp sea salt

2 cloves garlic, crushed

3 cm piece ginger, finely grated

1 carrot, coarsely grated

½ tsp turmeric powder

1½ tsp ground coriander

1½ tsp ground cumin

300 g packet tempeh, roughly diced

1½ cups cooked short or medium grain brown rice

1 cup mint leaves, roughly chopped

¼ cup each toasted pepitas, toasted sunflower seeds & toasted sesame seeds

¼ cup polenta, to dust

To serve: tamari, tomato chutney, lettuce leaves, salad ingredients (such as cucumber and radish), cultured vegetables

 

Method

  1. Preheat oven 180°C. Prepare two trays with baking paper.
  2. Heat a deep saucepan over a medium heat. Add coconut oil, onion and salt and sauté for 10 minutes, stirring, until the onion is nicely browned. Add garlic and ginger and continue to sauté for 1 minute.
  3. Turn the heat down to medium-low. Add the carrot, spices, tempeh and rice and continue to cook gently, vigorously stirring until the mixture is well combined: the tempeh should be like a paste binding the rice.
  4. Remove saucepan from the heat. Taste, season and stir through the mint leaves and all the seeds. Set aside and allow the mixture to cool.
  5. Fill a wide bowl or plate with polenta. Using slightly dampened hands, roll golf ball sized balls of the mixture and dust with polenta. Arrange on the prepared trays, about 5 cm apart and bake for 25 minutes or until crisp.
  6. Serve with sauces, salad and cultured vegetables.

Filed Under: Main Meals, Recipes Tagged With: Gluten free, organic whole grains, Vegetarian recipes

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