Mix melted Vegan Block, syrup, mustard and soy sauce to prepare the marinade. Add the Veggie Balls to the marinade and let it set for 10 minutes.
Chop up the onion and garlic and fry it in a saucepan with a bit of oil. Add water, tomato puree, soy sauce and oregano. Crumble in the stock cube and let it dissolve. Finish the sauce with Oat Cuisine and add salt and pepper to taste.
While the sauce simmers, fry the now marinaded Veggie Balls in a pan for 4-5 minutes or until golden. Place the cooked Veggie Balls on a serving platter and pour over the sauce. Top it off with a bit of oregano.
Serve it with mashed potatoes and cranberries.