Meatballs and Mash

Ingredients

Plan*t meatballs (500g) or another brand of plant based meatballs

For the mash:

1kg golden potatoes

1/2 cabbage

Splash of plant based milk

Dash of garlic oil (recipe on Prep website or you can use other olive oil)

2 x Tbs Vutter

Salt & pepper

For the sauce:

2 x carrots chopped

1 x parsnip chopped

1/2 cauliflower chopped

1 x red onion diced

1 x tsp garlic powder

1 x tsp onion powder

3 x garlic cloves chopped finely

1 x tin chopped tomatoes

1 x can coconut milk

Handful parsley

Method

Preheat oven to 200℃, toss your carrots, parsnip and cauliflower in a dash of olive oil, salt & pepper then roast until tender (30-40mins approx)

Chop your potatoes for the mash and get them on the boil in salted water (water just covering the potatoes).

Add a dash of oil in a frying pan on med heat. Add garlic and red onion and sauté for 5 minutes.

Add the can of chopped tomatoes, garlic & onion powder and 3/4 of the chopped parsley. Stir and mix thoroughly for another few minutes.

Add the can of coconut milk, dash of salt and pepper, stir until fully mixed in then take off the heat .

Chop your cabbage and heat in a big frying pan on medium heat with 2 Tbs garlic oil and a splash of water. Salt then cover and stir as you need to until it’s wilted down.

Place your roasted veges and coconut tomato sauce mix into a blender and blend until smooth..you can add water if you want a thinner sauce.

Drain your potatoes the mash with garlic oil, plant based milk, salt, pepper and Vutter, mix in your stir fried cabbage.

Add Meatballs to a frying pan with a dash of oil and fry until nicely browned on the sides .

Layer on the plates mash then meatballs then sauce and garnish with the remaining parsley and enjoy!

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