Tomato is not always recommended in a healthy diet because it causes excess acidity in our bodies and is quite complex to digest, especially in people with kidney problems because they are high in folic acid and can harm kidney function.

Seitan as a meat substitute

To make these meatballs we use seitan, a natural food preparation made from wheat (not suitable for coeliacs). Seitan is one of the best meat substitutes because it is high in vegetable protein and has meat-like texture.

Ingredients (serves four)

For the vegetarian meatballs

• 900g Seitan
• 400g Dehydrated onion
• 40g Garlic
• 60g Parsley
• 90g Buckwheat flour
• Spelt flour
• Salt and pepper to taste
• Oil for frying

For the sauce

•     Carrot
•     Onion
•     Celery
•     Beetroot
•     Umeboshi paste
•     Oregano
•     Tamari soy sauce

For the garnish

• Green peas
• Carrot
• Unrefined sea salt
• Extra virgin olive oil

Method

• Chop the onion finely and sauté with olive oil.
• Chop the seitan together with the sautéed onion, add pepper and salt, and continue sautéing for a few minutes.
• Add the parsley and buckwheat flour. Stir and remove from heat.
• Shape the meatballs, roll in spelt flour and fry in oil.
• Furthermore, to make the sauce without tomato, put all vegetables cut into even pieces in a pan except the beetroot, cover them with water and cook for 20 minutes over low heat.
• Add remaining ingredients for the sauce without tomato (beets, umeboshi paste, oregano and tamari) and shred.
• For the garnish, cut carrots into thin slices and sauté in olive oil with peas.
• Serve a base of sauce without tomato, place seitan meatballs on top and decorate with the carrot and peas garnish.