Smoky Mushroom and Tempeh “Meatballs” with Fridge Raid Pasta
A high-protein, vegetarian take on a comfort food classic. We have served this with our hidden-veggie, fridge-raid pasta sauce, which not only brings ...natural sweetness and flavour, it makes this dish full of fibre. This recipe showcases how versatile tempeh can be - these satisfying “meatballs” are guaranteed to satisfy plant-based eaters and omnivores alike. Read more A high-protein, vegetarian take on a comfort food classic. We have served this with our hidden-veggie, fridge-raid pasta sauce, which not only brings natural sweetness and flavour, it makes this dish full of fibre. This recipe showcases how versatile tempeh can be - these satisfying “meatballs” are guaranteed to satisfy plant-based eaters and omnivores alike.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
TRY MORE RECIPES using smoky mushroom and tempeh "mincemeat"
NUTRITION PER SERVING (Read more)
Notes
Meatball Freezing Instructions: Once shaped, before frying, place on a baking tray and into the freezer. Once frozen, place into a labelled bag. Defrost overnight in the refrigerator (in a single layer) and let sit out on the counter for 30 minutes to lose fridge chill before cooking as usual. Keep well for up to 3 months.
Sauce freezing instructions: Freeze in a labelled, airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating. You may need to add a splash of water.
Alternatives:
white onion - red onion, shallots
chestnut mushrooms - button mushrooms, portobello mushrooms
tamari - soy sauce
celery - leek
parmesan cheese - nutritional yeast, plant-based cheese
Plantpoints
protein
fibre
vegetables
User comments (5)
Great recipe, used soya sauce instead of tamari & added chilli to the tomato sauce
Delicious but seemed to take forever to make.
Very tasty results! I made slight adjustments to timings - getting the sauce on sooner as it takes the longest - and to meatball prep. They're quite wet, as most veggie meatballs are, so I formed loosely and left them in the fridge to firm up before frying.
A little bland and not for me.
I suggest adding basil and maybe chilli flakes if you like spice.
I struggled to get the meatballs crispy enough. They were too soft in the inside.