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Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

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These vegetarian meatballs are really easy to make and tasty too. Using Quorn mince, mix all the ingredients together and shape with your hands. Cook in a rich, sweet red pepper sauce and serve on a bed of freshly cooked spaghetti. Sprinkle with a little cheese and ta-dah, it’s ready to be served! These delicious meat-free meatballs can be ready to serve in just 40 mins. This recipe serves 4 people and is perfect for kids too. These meatballs are perfect served with a variety of pasta. Try penne or bows to encourage the kids to tuck in. You could also hide veggies in the rich tomato sauce, add in mushrooms, spinach or sweetcorn.

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

For the meatballs

  • 500 g 18oz pack Quorn/vegetarian mince
  • 1 small onion very finely chopped
  • 1 tsp dried oregano
  • 1 thick slice white bread made into breadcrumbs
  • salt and pepper to taste

For the sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 red peppers roughly chopped
  • 1 clove garlic crushed
  • 1 tbsp tomato puree
  • 400 g can chopped plum tomatoes
  • Salt and pepper to taste
  • 500 g spaghetti
  • Olive oil

Instructions
 

  • First make the sauce: heat the oil in a large frying pan and fry the onions and red peppers for about 5 mins, until starting to soften. Add the garlic and fry for another minute.
  • Then stir in the tomato purée, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 mins, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
  • For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind. With damp hands, roll the mixture into little balls until it is all used up, makes about 16.
  • Heat about 2tbsp olive oil in a frying pan and fry the meatballs in two batches for about 15 mins until cooked, turning frequently to brown all over.
  • Reheat the red pepper sauce in a saucepan and add the meatballs to warm through.
  • Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between four bowls. Spoon the sauce and meatballs on top and serve with a little grated Parmesan if liked.

Notes

When adding the breadcrumbs, remember you may not need all of them - just enough to make the mixture bind.

Vegetarian Kievs with Moroccan Red Cabbage

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If you’re a vegetarian you don’t have to miss out on a classic Kiev, well not with this vegetarian kievs recipe with Moroccan red cabbage. These creamy vegetarian kievs can be adapted really easily to be suitable for vegans too. If you’re catering for a vegan or vegetarian then this is a great choice for a main dish, the meaties might even be jealous! This recipe serves 4-5 people and should take approximately 1hr to make. Serve your vegetarian Kievs with potatoes, freshly prepared vegetables and of course your side bowl of Moroccan red cabbage.

 

Vegetarian Kievs with Moroccan Red Cabbage

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Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

Lemon and Broccoli Risotto

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This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.

Lemon and Broccoli Risotto

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 55 g 2oz butter
  • 8 shallots finely chopped
  • 850 ml 1½ pt vegetable stock
  • 280 g 10oz risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250 g 9oz broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115 g 4oz vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley to serve

Instructions
 

  • Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
  • When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
  • Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.

Notes

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.