Tempeh Black Bean Meatless Balls

Grate the zucchini, mix with 1/2 teaspoon salt, let sit for 10 minutes, then squeeze to drain excess water

Grate the carrot and dice the onion

Ensure the sweet potato is roasted and chop the tempeh

In a pan, heat some coconut oil or neutral oil, add the zucchini, carrot, sweet potato, onion, tempeh, 2 teaspoons garlic paste, a dash of salt and pepper, 1 teaspoon coriander paste, 1 tablespoon amino acids soy sauce replacement, and 1 teaspoon onion powder

Cook the mixture for 5 minutes, then let it cool

In a food processor, add 1 cup black beans, 1 teaspoon oregano, cayenne powder to taste, a drop of liquid smoke, and 1 teaspoon cumin powder

Add the cooled vegetable and tempeh mixture to the food processor and pulse a few times until the mixture is bulky but not smooth

Form the mixture into balls, using 1/2 cup bread crumbs or a substitute to help bind if necessary

Heat 3 tablespoons of oil in a pan and fry the balls until golden brown, or bake them for about 10 minutes on each side and broil on low for 2 minutes