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
Roasted Vegetables
A delicious and filling roasted vegetable dish with Moroccan spices, suitable for a plant-based diet.
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the oven to 200 degrees Celsius.
2
Step 2
Peel the sweet potatoes and cut into cubes of max 1.5cm.
3
Step 3
Peel the red onion and cut into wedges.
4
Step 4
Mix the sweet potato cubes, onion, olive oil, ras el hanout, cumin powder, garlic and a pinch of salt in a large oven dish.
5
Step 5
Roast the sweet potato and onion at the top of the oven for 10 minutes.
6
Step 6
Drain the chickpeas.
7
Step 7
Wash the courgette and cut into 2cm cubes.
8
Step 8
Wash the broccoli and cut into small florets. Peel the stalk and cut into equal cubes of 1.5-2cm.
9
Step 9
Mix in the broccoli, courgette and chickpeas with the sweet potato mix. Roast in the middle of the oven for another 20 minutes, turning halfway through.
10
Step 10
Serve the roasted vegetables with the plant-based yoghurt. Add chili flakes to taste.
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