Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Mexican Ninja
A family favourite Tex-Mex recipe ever since a good friend made this for us after a long day traveling. It's hearthy and full of flavour. Easily doubles and freezes well for batch cooking. We make this on a weekly basis at home using the Ninja Multi Cooker but you can also bake this as a casserole i
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat some oil in a pan and add the vegan mince once hot. Fry for c. 5 minutes on medium to high heat until starting to brown.
2
Step 2
Add the taco seasoning to the mince and fry for another 2-3 minutes to release flavour.
3
Step 3
Pour the vegetable stock into the pot with the mince and seasoning.
4
Step 4
Add each ingredient gently on top of the previous layer—do not mix! First, spread out the black beans, then sprinkle the rice evenly, followed by the sweetcorn, peas, and finally pour the salsa over everything as the top layer.
5
Step 5
Seal the Ninja and set it to Pressure Cook for 3 minutes. Allow a natural pressure release for at least 10 minutes.
6
Step 6
Sprinkle grated vegan cheese over the top. Set Ninja to Air Fry at 190°C for 2–3 minutes, until the cheese is melted.
7
Step 7
While the dish is in the pressure cooker, slice or cube the avocados (about 1 per person) and halve the baby plum tomatoes.
8
Step 8
Cut the kale in small pieces. Heat some (garlic and chili) oil in a pan and fry the kale for 5-8 minutes until soft.
9
Step 9
Service the rice mixture with the kale, avocado and tomatoes.
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