Vegan 'Meatballs' and Beetroot Gravy

Nutrition per serve

Ingredients

• 2pcs carrot
• 200g beetroot
• 1bunch dill
• 1pcs vegetable stock cubes
• 50g shredded vegan cheddar
• 2pcs potato
• 250g plant-based mince
• 5g Tuscan seasoning
• 25g balsamic beetroot relish
• 200ml boiling water
• 23ml olive oil
• 15ml plain flour
• 15g plant-based butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Quarter the carrots lengthwise. Scrub the beetroot and cut into thin wedges. Pick the dill sprigs, discarding the stems. Crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and stir to dissolve.
2. Step 2 — Roast vegetables
   Put the carrot and beetroot on the lined tray. Drizzle with 1 tbs olive oil and season with salt and pepper. Roast for 15 mins. Scatter the shredded vegan cheddar over the carrot. Roast the vegetables for a further 15 mins or until tender.
3. Step 3 — Boil potato
   While the vegetables are roasting, peel the potatoes and cut into 3cm chunks. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-15 mins until tender. Drain and return to the pan. Cover to keep warm.
4. Step 4 — Brown 'meatballs'
   Meanwhile, put the plant-based mince and Tuscan seasoning in a large bowl. Using damp hands, combine well, then shape into walnut-sized balls. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the 'meatballs', turning, for 3-4 mins until browned. Remove from the pan with tongs.
5. Step 5 — Make beetroot gravy
   Cook 3 tsp flour in the same pan over medium-high heat, stirring, for 2 mins or until browned. Gradually add the stock, stirring constantly to prevent lumps forming. Bring to a simmer, then stir in the beetroot relish. Add the meatballs and cook for 2-3 mins until the meatballs are heated through and the gravy is reduced. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Mash the potato until smooth. Add 15g plant-based butter, season with salt and pepper and stir to combine. Divide the mash, carrot, beetroot, 'meatballs' and beetroot gravy among plates. Scatter with the dill to serve.

Allergens

Gluten, Wheat, Soy, Sulphites