Blitz the meatball mixture

• Put the breadcrumbs, tofu, black beans, cranberry sauce, half the garlic and half the shallots in a food processor.
• Blitz until the mixture comes together but still has some texture.

Shape and chill the balls

• Roll the mixture into small balls with your hands.
• Place them in the fridge to firm up.

Fry the balls

• Melt the vegan butter in a frying pan over medium heat.
• Fry the balls, turning regularly, until golden and crispy.

Start the sauce

• Remove the balls from the pan and wipe the pan clean.
• Soften the remaining garlic and shallots in the pan.
• Pour in the white wine and simmer until reduced.

Finish the sauce

• Add the stock cube, vegan cream, dark soy sauce and water.
• Simmer gently until the sauce thickens slightly.

Combine and serve

• Stir the meatballs into the glossy, creamy sauce.
• Serve straight away.