Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Lentil Salad
This colourful lentil salad is one of my favorites because of the delicious mix of simple vegetables, and the addition of What The Cluck ‘chicken’ from the Vegetarian Butcher.
Instructions
Recipe steps from Mealie.
1
Step 1
Boil 1 liter of water in a kettle. Wash the quinoa and cook in a pot with the pre-boiled water and the stock cube for 15 minutes. Drain and keep aside.
2
Step 2
Cut the What The Cluck pieces into equal pieces. Peel and press the garlic. Mix the olive oil, a tablespoon of lemon juice, garlic and paprika powder in a bowl. Mix the What The Cluck pieces with the marinade and set aside.
3
Step 3
Chop the pecans into small pieces and mix with the yogurt. Keep separate.
4
Step 4
Cut the red onion into half rings. Cut the pointed peppers into thin strips.
5
Step 5
Heat some oil in a pan and add the pepper and onion. Fry for c. 8 minutes until the onion is soft and starting to brown. Remove the pepper and onion from the pan. Keep separate.
6
Step 6
Heat a little oil again in the same pan and add the marinated What The Cluck pieces. Fry in c. 8 minutes brown and crispy. Remove the pieces from the pan and set aside on a plate lined with kitchen paper.
7
Step 7
Wash the spinach. Drain the lentils and rinse under cold water. Add the onion, pepper, quinoa, lentils and spinach to the pan and heat for a few minutes until the spinach wilts. Mix a tablespoon of lemon juice under the salad.
8
Step 8
Serve the lentil salad with the marinated What The Cluck pieces and the yogurt dressing.
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