Whether you’ve been a vegan for years, new to the world of veganism, or like to have a meat & dairy-free day once a week, you will be impressed with this recipe. From the meatiness of the Green Fields Meatballs, the generosity in flavours of the tomato sauce, dotted with plump peas & kidney beans, to the silky smooth potato mash.
Saucy Vegan Meatballs & Mashed Potato
Saucy Vegan Meatballs & Mashed Potato
with meat-like Green Fields meatballs & peas
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Fields Vegan Meatballs
- Kidney Beans
- NOMU Spanish Rub
- Onion
- Onions
- Peas
- Potato
- Sunflower Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk or Milk Alternative (optional)
- Plant-based Butter (optional)
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of vegan butter (optional) and a splash of milk alternative (optional). Mash with a fork, season, and cover.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
MAKE THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot pieces until the onions are soft and lightly golden, 4-5 minutes. Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml of water. Simmer until reduced and thickening, 10-12 minutes. In the final 2-3 minutes, add the peas, the rinsed kidney beans, and the meatballs. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the mash, side with the saucy meatballs, and garnish with the chopped parsley. Enjoy, Chef!
Potato - 200g
Sunflower Seeds - 10g
Green Fields Vegan Meatballs - 5
Onion - 1
Carrot - 120g
Garlic Clove - 1
NOMU Spanish Rub - 15ml
Tomato Passata - 100ml
Peas - 50g
Kidney Beans - 60g
Fresh Parsley - 3g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of vegan butter (optional) and a splash of milk alternative (optional). Mash with a fork, season, and cover.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
MAKE THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot pieces until the onions are soft and lightly golden, 4-5 minutes. Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml of water. Simmer until reduced and thickening, 10-12 minutes. In the final 2-3 minutes, add the peas, the rinsed kidney beans, and the meatballs. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the mash, side with the saucy meatballs, and garnish with the chopped parsley. Enjoy, Chef!
Potato - 400g
Sunflower Seeds - 20g
Green Fields Vegan Meatballs - 10
Onion - 1
Carrot - 240g
Garlic Clove - 1
NOMU Spanish Rub - 30ml
Tomato Passata - 200ml
Peas - 100g
Kidney Beans - 120g
Fresh Parsley - 5g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of vegan butter (optional) and a splash of milk alternative (optional). Mash with a fork, season, and cover.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
MAKE THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot pieces until the onions are soft and lightly golden, 5-6 minutes. Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml of water. Simmer until reduced and thickening, 12-15 minutes. In the final 3-4 minutes, add the peas, the rinsed kidney beans, and the meatballs. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the mash, side with the saucy meatballs, and garnish with the chopped parsley. Enjoy, Chef!
Potato - 600g
Sunflower Seeds - 30g
Green Fields Vegan Meatballs - 15
Onions - 2
Carrot - 360g
Garlic Cloves - 2
NOMU Spanish Rub - 45ml
Tomato Passata - 300ml
Peas - 150g
Kidney Beans - 180g
Fresh Parsley - 8g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of vegan butter (optional) and a splash of milk alternative (optional). Mash with a fork, season, and cover.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
MAKE THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot pieces until the onions are soft and lightly golden, 5-6 minutes. Add the grated garlic and the NOMU rub. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 600ml of water. Simmer until reduced and thickening, 12-15 minutes. In the final 3-4 minutes, add the peas, the rinsed kidney beans, and the meatballs. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Dish up the mash, side with the saucy meatballs, and garnish with the chopped parsley. Enjoy, Chef!
Potato - 800g
Sunflower Seeds - 40g
Green Fields Vegan Meatballs - 20
Onions - 2
Carrot - 480g
Garlic Cloves - 2
NOMU Spanish Rub - 60ml
Tomato Passata - 400ml
Peas - 200g
Kidney Beans - 240g
Fresh Parsley - 10g
Woolies Products in this dish
