Preheat oven to 200 ° C. Lay the baking sheet with baking paper. Cook the lentils and rice. Lightly brown onions, garlic and turmeric in oil. Stir in the tomato puree and sauté for 2 minutes.
Put the mushrooms into a food processor and pulse until they are finely minced but not reduced to a pulp.
Then add to the onions and sauté briefly. Add soy sauce, miso, rice and lentils. Add yeast flakes.
Mince the oats in the Food Processor (not too fine) and stir in the mixture. Mix moistened bread crumbs into the mixture well and form into balls.
Place the NO Meatballs on a baking tray and bake for 35 minutes until golden brown.
Mashed Potatoes
Peel potatoes, quarter and cook in salted water.Drain and put the pot back on the stove.Add butter, nutmeg and milk and mix until creamy with a blender. Maybe add more milk for your creaminess.
Tomato Sauce
Fry the onions, garlic and carrots. Add the tomato puree and sauté.Add a little water and stir.Stir in the tomato can, miso and pinch of sugar and simmer for 20 minutes.Stir in chopped parsley. Add no meat balls to the sauce and mix gently. Serve with mashed potatoes.
Notes
The No Meatballs stay in the fridge for about 5 days.