1 cup pearl sorghum grains

1 tbsp olive oil

2 cloves minced garlic

2 tbsp chopped onions

1 tsp whole allspice

1/2 chopped red pepper

1/2 cup chopped red cabbage

1/2 cup mixed olives

1/2 tsp thyme

1/2 tsp cumin powder

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp sumac powder


1 block Tempeh boiled in stock for 20 mins

1/2 cup chopped mushrooms

2 tbsp fine chopped onions

2 tbsp tamari

1 tbsp balsamic vinegar

2 tbsp arrowroot powder

– Drain tempeh and crumble into a bowl
– Add in onions, mushrooms, tamari, balsamic vinegar and arrowroot powder; add salt to taste if required
– Mix well and form balls
– Pan fry balls in olive oil and keep aside


– Pre-soak pearl sorghum grains
– Wash and boil with 2 cups water; add pinch of salt until cooked (discard any remaining water )
– In a frying pan heat olive oil
– Add onions and garlic, sauté until soft
– Add allspice whole berries and sauté
– Add salt, cumin powder, paprika and thyme
– Add red pepper and cabbage, mix well for 2-3 mins until soft
– Add sorghum grains and stir well for 3-5 mins until mixed in
– Turn off heat and transfer to serving bowl
– Garnish with Tempeh “Meat”Balls, cherry tomatoes and olives


Enjoy!