Vegan ‘Meatballs’ in tomato sauce with mashed root vegetables.

IMG_2121.jpeg

I’ve tried countless vegan meatball recipes and this one wins hands down! No need to try any others after your tastebuds try this one out!

They’re meaty and filling, it’s really like a meatball!

Serves: 4 Time: 1 hour

Meatballs:

1 onion, finely diced

2 garlic cloves, finely diced

1 carrot, finely diced

6 mushrooms, finely diced

1 tsp smoked paprika

1 tsp sweet paprika

2 tsp coriander powder

2 tsp cumin 

2 tbsp tomato paste

3 medjool dates, finely diced

1 cup cooked brown rice

½ bunch parsley, finely chopped

zest of 1 lemon

Sauce:

1 jar passata

1 tsp maple syrup

salt and pepper to taste

½ can filtered water

Root vegetables:

  • 5 potatoes

  • 1 medium sweet potato

  • ¼ cup coconut milk

  • salt and pepper to taste

Method:

Preheat oven to 200 degrees/C

In a frying pan, sweat the onions until translucent and then add garlic until fragrant.

Add carrots and mushrooms until all the liquid comes out.

Add spices and cook for a minute or tow before adding tomato paste. Stirring for another minute.

Turn off heat and add to a large bowl, along with cooked rice, lemon zest, dates, and spices.

Mix together and use your hands to form into balls and place on baking tray

Bake for 15 minutes, turn over and bake for another 15 minutes

While meatballs are cooking put a pot of water to boil and cook potatoes until soft.

Drain water and put back in pot with coconut milk and salt and pepper, and mash, set aside

To make your sauce, use the same frying pan you did earlier for the meatballs and heat on low/medium

Add your tinned tomatoes along with maple syrup, water and salt and pepper and cook for 10 minutes.

When everything is ready, it’s time to serve

Add your meatballs to the sauce to cover

Serve potatoes and add sauce and meatballs on top

Enjoy!

Comment below if you’re going to try this tonight!

Previous
Previous

Orange and Lemon Poppyseed Cake

Next
Next

Vegan Eggplant Pizzas