vegan "scallops" on sweet potatoe mash beside wild herbs

This recipe was created during a "climate dinner" organised by the 2 Grad foundation at the Munich design agency "Black Space". We were allowed to spoil 24 entrepreneurs with culinary delights. 

INGREDIENTS (for two people)::
vegan "scallops":
2 herb side dishes
1,5 cups vegetable broth
(or 1 teaspoon vegetable stock cube in
dissolved in boiling water)
2 nori leaves 
1 tablespoon miso paste, light
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce, vegan
1 tablespoon maple syrup
0,5 cups white cooking wine

Sweet potato mash:
1 sweet potato
approx. 50 ml oat drink 
(more or less depending on consistency)
1 Msp. nutmeg, ground
Sea salt

Wild herbs salad:
2 hands full of wild herbs
3 tablespoons cider vinegar
2 tablespoons of olive oil
Juice 1/2 lemon
salt & pepper

PREPARATION:
Sweet potato mash:
Peel sweet potatoes, cut into cubes and cook in lightly salted water for about 20 minutes so that they become soft. Use a hand blender or a potato masher to make a puree. Add the oat drink to give a soft creaminess. Flavour with nutmeg and sea salt.

Vegan "scallops":
Cut off the heads of the herb sideburns and divide the stalk into slices about 2-3 cm thick (a mushroom should make about 3 slices.) Score the slices with a knife so that they resemble a scallop (you can also see the pattern in the photo).
In a small pot, heat the vegetable stock, nori leaves, miso paste, soy sauce, Worcestershire and Ahonrsirup so that the miso paste dissolves. 
Add the slices of herb sausage to the pot and simmer for about 30 minutes at medium to low heat.
Now place the slices on a paper towel and heat a pan with some sesame oil. Fry the slices on both sides until golden brown.

Wild herbs salad:
Wash the wild herbs under cold water and place in a bowl. 
Mix the dressing of cider vinegar, olive oil, juice of half a lemon, salt and pepper and pour over the wild herbs.

HEALTH FACT:
Herbal seitling is rich in vital substances and stimulates our cell renewal.
A fountain of youth directly from the forest on your plate. We replace here 
the scallop, which has become an endangered species.  Even healthy vegetables put wild herbs in the shade: If you compare about 100 grams of kale with wild herbs, daisies have twice the potassium, nettles provide three times as much vitamin C and buttonwort is one of the most ferrous plants.

Sweet potatoes are bursting with beta-carotene, 
the precursor of vitamin A. The body converts Betacarotii into the fat-soluble vitamin A, which has a cell-protecting effect and strengthens the immune system. 

SUSTAINABILITY:
By the way: There are wild herbs hikes in Munich and the surrounding area, you will be amazed how edible our forests are.