Ingredients for 2 servings:
For the meatloaf:
- 50 g pea protein granules
- 150 g tomato sauce with basil + 50 g hot water
- 1 teaspoon = 7 g sugar-free Dijon mustard
- 1 tbsp = 16 g sugar and sweetener free plum jam
- 1 clove garlic (8 g peeled)
- 3 g salt-free food seasoning
- Parajdi salt to taste
- 30 g Bake-Free Smokey hungarian patty mixture (millet) + 40 g tomato sauce with basil
- a touch of stevia powder (be careful!)
- 1 tablespoon coconut oil (8 g)
For the salad:
- 16 asparagus (330 g cleaned)
- 200 g strawberries
- 120 g cocktail tomatoes
For the dressing:
- 30 g freshly squeezed lemon juice
- 20 g cold-pressed pumpkin seed oil
Preparation:
For the patties, mix the pea protein granules with salt and the warm/hot tomato sauce (150 g) and water. Cover and leave to rest for 10 minutes, then mix in the mixture some salt and add the pressed garlic, plum jam, 40 g tomato sauce and stevia powder. At this point you can taste and adjust. Leave to rest for 10 minutes. With wet hands, shape into 15 uniform discs (or balls) and place on a baking tray lined with silicone baking paper. Spread lightly with coconut oil and bake in a preheated oven at 200°C for 25 minutes, top and bottom. Switch the oven to fan programme during the last 5 minutes to brown the balls nicely.
To make the salad, break off the ends of the asparagus and cook in salted water for a few minutes (steaming is fine). Mix with the chopped strawberries and tomatoes, drizzle with the dressing. You can add salt to taste, I didn't.
