Ingredients

Step by step

1. Wrap the tofu in several layers of kitchen paper and press between two plates to extract excess liquid. Blitz the bread to crumbs in a food processor, add the pecans and pulse until finely chopped. Crumble in the tofu and black beans, then add the cinnamon, cranberry sauce, 2 tablespoons of soy sauce, 2 garlic cloves and seasoning, plus 3 of the shallots, finely chopped.
2. Pulse until well combined but not too smooth and paste-like; it should hold together well when pressed. Using damp hands, roll the mixture into 24 balls (about 40g each) and chill until ready to cook (or freeze if prepping ahead). Boil the potatoes in salted water until tender (12-15 minutes), then drain.
3. Melt 2 tablespoons of vegan butter in a large non-stick frying pan. Add the balls and fry on a medium heat for 10 minutes or until crispy, turning carefully (they’re quite soft) every so often to cook evenly. Transfer to a plate and wipe the pan clean. Alternatively, brush with oil and cook in an air fryer at 200°C for 8-10 minutes
4. Thinly slice the remaining 2 garlic cloves and shallots and fry in 1 tablespoon of vegan butter for 5 minutes. Add the wine and simmer for 1 minute. Crumble the stock cube into the pan, add 50ml water, 200ml vegan cream and 1 teaspoon of soy sauce. Lower the heat and simmer for 3-4 minutes, or until thickened slightly, then gently stir the ‘meatballs’ into the sauce and heat through for a minute.
5. Mash the potatoes with 1 tablespoon of vegan butter, 50ml of vegan cream and seasoning. Plate up with the ‘meatballs’, steamed kale and a drizzle of the pan sauce. Serve with extra cranberry sauce.