High Protein Tempeh, Lentil and Bean Steak

Ingredients

• 100 gr tempeh
• 1/4 teaspoonful salt
• 1 spoonful soy sauce
• 4 cups of cooked black beans
• 1 cup of cooked lentils
• 1 cup of cooked chick peas
• 1.5 cup oat flour
• 1/2 cup finely chopped onion
• Salt, pepper, garlic (Optional and to taste)
• Olive oil

Sauce

• 2 cloves garlic
• 2 tomatoes
• 1 stalk spring onion
• 1 pinch salt
• 1 teaspoonful sugar

Saute all in a pot.

Preparation

1. Combine cooked all except olive oil and oat flour separately then mix all ingredients in a food processor until you get an easy to handle “dough.” 
2.  Then slowly add the oat flour mixing by hand as you go until it is mixed with the tempeh/bean mixture and you can shape the steaks accordingly.
3. Preheat a frying pan. Add olive oil to coat the pan, and fry the steaks until they are a golden color (about 2 minutes each side until it gets crispy) Remove from pan and serve immediately with a favorite sauce.

Chili Meatballs in Black Bean and Tomato Sauce

Ingredients

• 1 ounce dried ancho or other large dried red chillies
• 1/2 cup boiling water
• 1 cup fresh white breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 egg
• 2 cloves garlic, crushed
• 1/2 cup cilantro leaves, finely chopped
• 2 teaspoons ground coriander seeds
• Sea salt and cracked black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon malt vinegar
• 1/2 cup beef stock
• 2 (14-ounce) cans chopped tomatoes
• 2 (14-ounce) cans black beans, drained and rinsed
• 1 tablespoon smoked paprika
• 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped
• Steamed rice and sour cream, to serve

Method

1. Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
3. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
4. Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.