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
Teriyaki Roasted Vegetables
Teriyaki sauce and roasted vegetables are a match made in heaven.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat the oven to 220 degrees.
2
Step 2
Wash the broccoli.
3
Step 3
Peel the red onion and cut into wedges.
4
Step 4
Wash the red pepper and cut into thin strips.
5
Step 5
Wash the carrots and cut into wedges.
6
Step 6
Wash the pak choi and cut into quarters.
7
Step 7
Drain the can of chickpeas and rinse under cold water.
8
Step 8
Place all vegetables in a large bowl with 2 tablespoons of teriyaki sauce and olive oil. Mix everything well.
9
Step 9
Place all vegetables in a large oven dish.
10
Step 10
Use two oven dishes if necessary so that the vegetables do not lie too much on top of each other and can roast well.
11
Step 11
Place the oven dish in the middle of the oven and roast for 35 minutes.
12
Step 12
After 20 minutes, stir and toss the vegetables once.
13
Step 13
Boil one and a half liters of water in a kettle.
14
Step 14
Wash the rice.
15
Step 15
Cook the rice in a pot with the pre-boiled water for 19 minutes (longer/shorter depending on pack instructions).
16
Step 16
Drain the rice and divide between plates.
17
Step 17
Remove the vegetables from the oven and divide between the plates.
18
Step 18
Sprinkle the remaining two tablespoons of teriyaki sauce over the roasted vegetables for additional flavour.
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