Go Back

Vegan Meatballs in roasted vegetable sauce

Veganism is more and more popular, so the supermarkets are now selling quite decent and affordable meat alternatives. I’ve found a pretty good "meatball" product in Asda of all places – a meat lover would not be able to tell that these are vegan! I use them often for pasta dishes and other meals now. This time I served the vegan meatballs in roasted vegetable sauce, which I'd made ahead, so this meal was super quick and easy (but you can cook the sauce and meatballs at the same time -  even then it takes just 30 minutes). Serve it with pasta, rice, boiled potatoes or bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 red onions
  • 1 small beetroot
  • 6 ripe tomatoes
  • 1 carrot
  • 1 medium courgette
  • 1 small aubergine
  • 1 yellow or red pepper
  • 4 cloves of garlic
  • 1 Tbsp. fresh thyme leaves or 1tsp fried oregano
  • 1 Tbsp balsamic vinegar
  • 500 ml vegetable stock
  • 1 large handful of basil leaves
  • Salt & pepper
  • Chilli flakes optional

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the beetroot, onions & tomatoes in half, arrange them in a large baking tray.
  3. Cut the courgette, aubergine and bell pepper into chunks and tuck these between the tomatoes. Add the unpeeled garlic cloves.
  4. Scatter the herbs and chilli flakes (if used) on top of the vegetables, then drizzle the oil and balsamic vinegar on top. Season to taste, then toss well.
  5. Bake in the oven for 30 minutes or so.
  6. When the veggies are tender, remove the tin from the oven and let it cool for a bit. Remove & discard the skin of the garlic, onion and beetroot (and peppers, if you prefer). Put all veggies in a liquidiser, including the cooking jus, add the basil leaves and process until you get a thick sauce.
  7. You can refrigerate or freeze this sauce until needed.
  8. Cook the meatballs according to the packet’s instructions. Mine had to be baked for 20 minutes - but some need to be pan-fried or grilled.
  9. Pour the sauce into a saucepan, add the stock and bring to a simmer. (At this point you could add some spinach or green peas or shredded kale if you like). Simmer for a couple of minutes and serve with the meatballs.