Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Instructions
Recipe steps from Mealie.
1
Step 1
Boil a liter of water in a kettle.
2
Step 2
Preheat the oven to 200 degrees.
3
Step 3
Wash the rice.
4
Step 4
Wash and scrub the sweet potato. Cut the sweet potato into 1.5 cm pieces, leaving the skin on.
5
Step 5
Cut the tempeh into 2cm pieces.
6
Step 6
Mix the sweet potato pieces with 2 teaspoons of olive oil, a teaspoon of garlic granules, and some sea salt.
7
Step 7
Cook the rice in a pot with the preboiled water for approximately 19 minutes.
8
Step 8
Put the coated sweet potato pieces in an oven dish or on a baking tray and roast in the oven for approximately 20 minutes.
9
Step 9
Mix two teaspoons of olive oil, one tablespoon of maple syrup, 2 tablespoons of soy sauce, and one teaspoon of paprika powder and garlic granules each into a marinade.
10
Step 10
Toss the tempeh pieces in the marinade.
11
Step 11
Line a baking tray with baking paper and add the marinated tempeh pieces to the tray.
12
Step 12
Roast the tempeh in the oven with the sweet potato for 15 minutes. Usually, place the tray of tempeh below the sweet potato.
13
Step 13
Prepare a dressing by mixing three tablespoons of olive oil, 1 tablespoon tahini, 2 tablespoons lemon juice, 1 tablespoon honey, and one tablespoon soy sauce.
14
Step 14
Drain the picked cabbage and keep aside.
15
Step 15
Slice the avocado in half lengthwise and peel. Remove the avocado pit and slice each side into small cubes.
16
Step 16
Wash the fresh spinach.
17
Step 17
Drain the rice. Remove the sweet potato and tempeh from the oven, and serve with the rice, avocado pieces, pickled cabbage, and fresh spinach. Pour over as much or as little dressing as desired.
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