Veggie balls and dip

20min Used products: TempehSmoked TempehLupehSmoked Lupeh

Ingredients for 20 small veggie balls: 1 medium-sized red onion (75 g), 1 pack of smoked tempeh or lupeh (170 g), 1 clove of garlic, pressed, 2 to 3 tablespoons of soy sauce (or more, according to taste), the juice of half or a whole lemon, seasoning spice: plenty of cayenne pepper, cumin and/or smoked paprika powder, 15 g of coriander or flat-leaf parsley, 30 g of spring onion (green parts included), 3 tablespoons of olive oil 2 large tablespoons of chickpea flour, 15 g of sunflower seeds, sunflower oil or olive oil for frying Serve with a sweet soy sauce and lemon juice dressing, or a tasty sandwich filling, such as De Hobbit’s Muhammara.


Peel and roughly slice the onion and cut the tempeh (or lupeh) into large pieces. In a non-stick pan, fry the onion and pressed garlic in a little oil for a few minutes on a medium heat. Add the tempeh, a tablespoon of soy sauce and the lemon juice, and add the seasoning spice to taste. Fry the tempeh until golden brown. Chop the coriander and cut the spring onions into large slices. Add these to the food processor with the olive oil and the chickpea flour. Blend to a smooth texture. Add the fried tempeh, onion and sunflower seeds to the mixture in the food processor. Pulse several times to achieve a grainy texture: remember, you want to see and taste the sunflower seeds and tempeh pieces. The mixture must not be too smooth. Taste and season with more soy sauce, lemon juice and the seasoning spice. With your hands, shape a small quantity of the “dough” into a bite-sized ball. Do not roll, but squeeze firmly. If it falls apart add more olive oil and chick pea flower to help the mixture bind, or pulse it a little longer. Fry the bite-sized balls on a medium heat in plenty of oil. Turn them regularly until they are golden brown. Place them on kitchen paper to dry. Serve with a sweet soy sauce and lemon juice dressing, or a tasty De Hobbit sandwich filling.

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