CARBS 50% / PROTEIN 35% / FATS 15%

Vegan meatballs with mixed salad

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Mixed salad leaves - 60 g
Breadcrumbs - 38 g
Seitan - 30 g
Sweet potato - 23 g
Oil olive - 1 tsp
Parsley fresh - 1 small handful
Garlic - 0.5 cloves
Basil fresh - 3 leaves
Dried oregano - 1 pinch
Balsamic Vinegar - 0.5 tsp


  1. Preheat oven to 200C
  2. Blend seitan, add grated sweet potato and pulse until blended
  3. Empty into a bowl with breadcrumbs, crushed garlic, chopped parsley and basil, oregano and half the oil. Mix with fingertips
  4. If required, slowly add water until you reach a sticky consistency that can be shaped easily. Then stop adding water.
  5. Roll mixture into little balls with your hands.
  6. Place in baking tray, drizzle over remaining oil and bake in oven for 20 minutes, turning once, until browned and slightly crispy
  7. Mix remaining oil with balsamic vinegar, pour over salad leaves and serve with meatballs