Vegetarian Meatballs - wilfriedscooking

Ingredients

• 11 oz (310 g) carrots
• 5 oz (140 g) culliflower rozets
• 1 small sized fresh beet root (or use from a tin or glass container)
• 12 oz (340 g) onions
• 11 oz (310 g) oyster mushroom
• 2 oz (56 g) dried porcini mushrooms
• 4 cloves of garlic
• 4 ripe tomatoes (around 14 oz, 400 g)
• 1/4 pint (130 g) olive oil
• 3 oz (85 g) white miso paste
• 0.2 pint(100 ml) light soy sauce
• 1.7 oz (45 g) harissa
• 1/5 oz (6 g) dried rose buts
• 5 tbsp tomato ketchup
• 2.5 tsp ground cumin seeds
• 8 oz (200 g) brown dried lentils
• 4 oz (100 g) pearl barley
• 1 qt (1 liter) vegetable broth
• 0.2 pint (100 ml) red wine
• 6 oz (170 g) coconut cream
• salt to taste
• black pepper to taste
• 10 oz (280 g) bread crumbs
• finely diced small onion
• 1 egg
• 2 tsp nutmeg