Sweet and Sour Tempeh Meatballs with Coconut Rice

Recipe by Catching Seeds

These Sweet and Sour Tempeh Meatballs are served with coconut rice and coated in a deliciously sticky sauce. This healthy vegan dish is packed with flavor.  

Ingredients

• 1 tablespoon avocado oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon grated ginger
• 2 tablespoons coconut aminos OR liquid aminos OR tamari
• ¼ teaspoon white pepper
• 12 oz tempeh
• 1½ cups white basmati rice
• ½ cup full fat coconut milk
• 2 cups water
• ½ cup unsweetened coconut flakes
• 1 teaspoon salt
• 2 teaspoons avocado oil
• ½ onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon grated ginger
• 2 cups unsweetened pineapple juice
• 3 tablespoons coconut aminos OR liquid aminos OR tamari
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons coconut sugar
• 3 cups chopped pineapple
• 2 tablespoons arrowroot starch mixed with 2 tablespoons water

Method

1. Add all the ingredients into a saucepan and bring it to a simmer. Cover and simmer until the rice has absorbed all the water, about 20 minutes. Fluff with a fork and set aside.
2. Preheat the oven to 400 degrees. Prep a baking tray with nonstick cooking spray. Set aside.
3. Add the avocado oil to a skillet and heat over medium high heat. Once warm, add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and ginger and sauté for another minute.
   
   Add in the coconut aminos and white pepper and cook until warmed through. Remove from the heat and add to a food processor.
4. Break the tempeh into large pieces so that it can easily fit into the food processor. Add in one cup of the cooked rice and process until well the mixture forms a dough ball.
   
   Using a 2 tablespoon measure, form the mixture into balls. Place them onto the baking tray and bake for 15 minutes. Use a spatula to flip the meatballs and cook for another 15 minutes.
5. While the meatballs are baking, add the avocado oil to a skillet and heat over medium high heat.
   
   Once warm, add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic and ginger and sauté for another minute.
6. Add in the pineapple juice, coconut aminos, rice vinegar, and coconut sugar. Bring the mixture to a boil and reduce it to a simmer. Cook until reduced by half, about 10-15 minutes.
   
   Add in the pineapple and cook until softened, about 5 minutes. Remove from the heat and add in the arrowroot starch while stirring constantly.
   
   Return it to the heat and bring it back up to a simmer. Remove from the heat and add in the meatballs. Stir to coat them in the sauce. Serve with coconut rice.

View the recipe instructions at Catching Seeds