Ingredients
200g Tempeh (I used the amazing @clubcultured )
1 cup kidney beans (I used @boldbeanco )
1 cup chestnut mushrooms
1 onion
3 cloves garlic
1 bunch fresh basil
1 tbsp olive oil
1 tbsp old bay seasoning
3 tbsp corn flour
2 cups breadcrumbs
Salt and pepper
Oil for brushing
Sesame seeds to top

Method:
1. Start by cooking off your onion, mushrooms and garlic until softened, season then add in the basil.
2. Blitz the breadcrumbs and add to a blender the tempeh, kidney beans, your cooked onions and mushroom mix then blitz with the olive oil.
3. Add that blitzed mix to a bowl with the breadcrumbs, old bay seasoning and corn flour and mix together. If still too wet add more corn flour.
4. Roll the mixture into little balls and add to a baking try. Add to the oven for 20/25 mins at 190C and cook until slightly charred.
6. Mix together the teriyaki glaze ingredients and then once the meatballs are cooked, add them to a pan to char again slightly then add in the teriyaki glaze and cook for a minute until all balls are coated.
7. Serve your balls with broccoli, sesame seeds and rice and enjoy!