Smoky Tempeh& Black Bean Meatballs

Preheat the oven to 350°F fan / 400°F conventional / Gas Mark 6 / 400°F.

Place the tempeh, black beans, garlic, red onion, sun‑dried tomatoes, soy sauce, tomato paste, parsley, nutritional yeast, quick oats, smoked paprika, cumin, oregano, rosemary, and chilli powder in a food processor.

Pulse in short bursts until everything is broken down and combined into a rough, even mixture – it should hold together when pressed between your fingers but still feel a little tacky, not wet.

If the mixture feels too sticky to shape, pulse in an extra tablespoon or two of quick oats until it firms up.

Line a baking tray with parchment paper. Scoop out 30–35 g of mixture at a time (about the size of a large walnut) and roll between your palms into a smooth ball – you should get around 26 balls.

Space the balls evenly on the tray.

Bake for 25–30 minutes, flipping once or twice with a spatula so they colour evenly, until firm to the touch and golden brown all over.

Remove from the oven and let cool on the tray for 5 minutes before serving.