High Protein Tempeh Meatballs In Smoky Tomato Sauce With Cannellini Beans & Braised Green Kale

Method

1. Preheat your oven to 200°C / 180°C fan, take out a mixing bowl, a baking tray, a large saucepan and a frying pan.
2. In your mixing bowl, crumble the tempeh into a fine mince using your hands or a potato masher. Squeeze the crumbled tempeh in your hands so it runs through your fingers, for around 1 minute, to get it nicely minced. At this point you should be able to form balls that hold together, if not then continue mincing. Next, add the meatball marinade , meatball dry mix and season with salt and pepper.
3. Lightly oil your hands and roll the tempeh mixture into bite-sized balls, a little smaller than a golf ball - around 8 to 10 in total. Place them on a sheet of greaseproof paper on your baking tray, and bake in the oven for 10–12 minutes, or until golden brown and crispy on the outside.
4. Meanwhile, place your saucepan over medium heat and add the smoky tomato sauce along with the drained cannellini beans . Bring to a boil, then reduce the heat to low and let the sauce simmer gently for a minute or two. Once the tempeh meatballs are ready, add them to the sauce and gently stir to combine.
5. Place a frying pan over medium heat and add a little olive oil. Remove the hardy stems from the kale and tear the leaves into bite-sized pieces. Add them to the pan, along with a splash of water, and cook until the leaves are bright green and tender. Season to taste with salt and pepper, then remove from the heat.
6. To serve, divide the smoky tomato tempeh meatballs between serving bowls along with a side of braised kale . Finish with some plant-based cheese if you like (optional). Enjoy!

Highlighted = a make-ahead base; that's where it goes in.