Seitan and smoked tofu balls with pumpkin purée

1. Wash and dry the coriander. Cut the pumpkin into chunks, remove the rind, seeds and strings, then cut the flesh into pieces. Steam for 30 minutes. Mix and set aside.

2. Drain the seitan. Mix it with the tofu and eggs, salt and pepper. Shape into meatballs. Pour the breadcrumbs in a shallow dish. Roll the meatballs in it.

3. Heat the frying oil. Dip the by 2 or 3 pieces and fry until golden brown. Drain on paper towels.

4. Heat the pumpkin purée in a pan over high heat and stir to dry it out. Add salt and pepper, pour the cream and mix.

5. Divide the meatballs with mash among 4 plates. Garnish with a sprig of coriander. Serve warm.

Photo credit: Sucré Salé