Tempeh bean balls & spaghetti

A much loved dish based on the classic meatballs and pasta. Using lentils and tempeh gives this a lovely earthy undertone but pairs well with tangy tomato sauce and a cheeky bit of cheese (vegan). Fresh thyme, oregano and a sprinkle of basil with plenty of black pepper.


* 1 clove garlic crushed
* 100g tempeh
* 1 small onion
* 1 tin green lentils drained
* 3 tbsp vegan cheese or nutritional yeast
* 2 tbsp flour
* 2 tbsp soy sauce
* 1 tbsp tomato paste
* 1 tsp olive oil
* 1/2 tsp thyme
* 1/2 tsp oregano
* 1/2 cup breadcrumbs
* 1 tin tomatoes
* spaghetti


1) Add the garlic and onion to a food processor and blend till smooth(ish)
2) Add the lentils, tempeh, yeast, flour, soy, tomato paste, spices and oil and blend together
3) scrape down the sides and blend again till everything is evenly mixed
4) preheat oven to 350f
5) roll the balls into golf ball sized bits and preheat a frying pan and add the balls
6) once the first batch is done (you should get around 16 balls) transfer to a baking tray and put in the oven for 20 mins
7) bring a large saucepan to the boil and add your spaghetti
8) once the spaghetti is cooked, drain and add the tinned tomatoes to warm through
9) add the bean balls and gently mix together
10) sprinkle with black pepper and some fresh oregano

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