Juicy Meatballs with Pumpkin Mash

Preheat the oven to 400 °F. Cut the veggies coarsely and add into a baking dish.

• 1 Onion, red (~ 3 oz)
• 1 Carrot (~ 3.4 oz)
• ½ Parsnip (~ 1.6 oz)
• 2.1 oz Mushrooms

Add soy sauce, bay leaf, rosemary, red wine and mustard, mix well and bake for approx. 40 minutes unitil the veggies are done.

• 1 tsp Soy sauce, light
• 1 Bay leaf (~ 0.1 oz)
• 1 twig of Rosemary, fresh (~ 0.1 oz)
• 3 ⁠½ Tbsp Red wine
• 1 tsp Yellow mustard

Halve the pumpkin and remove the seeds, slice, halve the slices and add into a bowl.

• 10.6 oz Pumpkin (w/o seeds)

Finely chop the garlic. Add cinnamon, oil, soy sauce, garlic, mix well and bake for 25 minutes until tender.

• ½ tsp Cinnamon, ground
• 1 tsp Canola oil
• 1 tsp Soy sauce, light
• 1 Garlic clove (~ 0.1 oz)

Finely chop the garlic and onion , add all ingredients into a bowl and mix well.

• ½ Garlic clove (~ 0.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 3.5 oz Vegan crumbled meat substitute, fresh
• 1 tsp Tomato paste
• 2 Tbsp Bread crumbs
• 1 Tbsp Black pepper
• 1 tsp Salt

Form golfball shaped balls out of the mixture and set aside.

Mix the broth with the flour. 20 minutes before the end of baking time add the broth and add the meatballs into the baking dish.

• 2⁄3 cup Vegetable broth
• 1 ⁠½ Tbsp Flour, all-purpose

Slice the cucumber and put in a bowl. Add yogurt, salt, pepper, agave syrup, olive oil and dill, mix well and set aside.

• ¼ Cucumber (~ 3.9 oz)
• 2 Tbsp Soy yogurt
• Salt
• Black pepper
• 1 tsp Olive oil
• ½ tsp Agave syrup
• 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)

Take the pumpkin out of the oven and put in a bowl. Add the milk and mash with a fork until creamy. Season with salt and pepper.

• 3 ⁠½ Tbsp Plant milk, unsweetened (e.g. almond)
• Salt
• Black pepper

Take the veggies and meatballs out of the oven. Remove the meatballs. Pass the veggies and sauce through a sieve and save the sauce.

Serve the veggies with meatballs, pumpkin mash, sauce and cucumber salad.

Enjoy your meal!