Vegan meatballs, golden krauts, kale & tahini - Bianca Monley

Ingredients

• 60 g onion, peeled and diced
• 15 g crushed garlic
• 5 g crushed ginger
• 100 g grated carrots
• 65 g frozen sweet peas, slightly thawed
• 125 g cooked chickpeas, rinsed
• 60 g kale, chopped and stems discarded
• 25 g almond meal
• 1 tbsp nutritional yeast (optional)
• 20 g arrowroot
• 10 g 100% almond spread
• Salt and black pepper
• 30 g wombok
• olive oil
• 1 tsp tumeric
• 30 g cavolo nero
• 2 g crushed garlic
• EVO salt and pepper
• 30 g tahini
• 10 ml extra virgin oil
• 60 ml water
• 5 ml lime juice
• salt and pepper