Ingredients for two sandwiches:

For the legume meatballs:

200 gr legumes, boiled

2 tbsp flaxseed

4 tbsp boiling water

4 tbsp oats

1 grated tomato

2 green onions, chopped

1 tbsp soy sauce

1 tbsp vinegar

1 tbsp oregano

1 tbsp smoked paprika

a little cumin

fresh herbs, finely chopped

For the Mayo Vegan Sauce with sweet chili:

4 tbsp Mayo Vegan Sauce by Condito The Green Line

2 tbsp sweet chili sauce

For serving:

4 baguettes cut in half and toasted

sliced ​​tomato

green salad

Method:

First, prepare the Mayo Vegan Sauce with sweet chili. In a bowl, mix the sweet chili sauce with the Mayo Vegan Sauce by Condito The Green Line and preheat the oven to 180°C.

Next, use a large bowl to knead the meatballs. Add the legumes to the bowl and mash them with a fork.

Add the flaxseed to the boiling water and let it swell. In the legume bowl, add the flaxseed, oats, tomato, soy sauce, vinegar, oregano, paprika, cumin, and fresh herbs and knead them well. You should have a rather gooey mixture.

Add more oats if needed. Then, form the meatballs. Bake the meatballs in your preheated oven for about 15’ or until cooked through.

When the meatballs are ready, they are ready to serve. Spread the Mayo Vegan Sauce with sweet chili on the baguette, add the tomato with the green salad and the meatballs. Repeat with the remaining baguettes and serve.