Ingredients:

  • 17g smoked tofu
  • 150g cooked green or brown lentils (tin, drained)
  • 120g California walnuts, finely chopped
  • 1 clove of garlic, crushed
  • 50g onion, finely diced
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato puree
  • 3 tablespoons oat bran or breadcrumbs
  • 1 teaspoon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon mild paprika powder
  • 2 tablespoons vegetable oil
  • For the tomato sauce:
  • 100g onion, diced
  • 1 clove of garlic, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon tomato puree
  • 400g large tomatoes, diced
  • If you wish: fresh herbs (e.g. oregano, basil)
  • For the salad mix:
  • 100g leaf salad mix
  • 100g finely sliced mushrooms
  • 1 teaspoon medium hot mustard
  • 1 teaspoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt, coarse ground pepper

Preparation:

  1. Finely crumble the smoked tofu with your hands and place in a large bowl. Add the lentils and mash thoroughly or process in a food processor until smooth. Stir in the California walnuts, garlic, onions, soy sauce, tomato puree, oat bran (or breadcrumbs), mustard, and spices and season with salt and pepper to taste. Cover the mixture and leave to rest for 15 minutes.
  2. Form small balls of approx. 25g from the mixture and fry lightly on all sides in hot olive oil.
  3. For the tomato sauce, sauté the onion and garlic in olive oil until translucent. Stir in the tomato puree, bring to the boil briefly and then add 2/3 of the diced tomatoes. Simmer over a low heat until they have broken down. Mix in the remaining diced tomatoes, cook briefly, and season to taste.
  4. Serve the vegan meatballs with the sauce. Mix the washed lettuce with the sliced mushrooms and plate up.
  5. Mix the mustard, maple syrup, and white wine vinegar with 2 tablespoons of water, season with salt and pepper, and stir in the oil. Drizzle the dressing over the salads.