Vegan Meatball Stew

This vegan meatball stew is packed with many different vegetables and herbs. It is super low in calories and yet so comforting and filling. I have made this recipe with Beyond Meatballs as well as Tesco’s own brand of plant-based meatballs and it has each time turned out deliciously! I usually serve the stew with flatbread but you could of course serve it with rice or pasta too or for a super low-carb version just by itself.

Ingredients

Serves 3 people
Preparation time: 10 mins
Cooking time: 35 mins

• 9-12 plant-based meatballs (e.g. Beyond Meatballs)

• 1 leek

• 2 carrots

• 2 courgettes

• 300 g mushrooms

• 1 large onion

• 3 garlic cloves

• 2 tbsp tomato paste

• 2 cans chopped tomatoes

• 1.5 tbsp paprika powder

• 1.5 tbsp thyme

• 1.5 tbsp oregano

• 1 vegetable cube

• salt & pepper

• vegetable oil

• fresh basil for garnish

Serve with flatbread

Method

In preparation before cooking:

1. Peel and finely chop 1 large onion and 3 garlic cloves. Set aside.

2. Halve 1 leek lengthwise then cut into half-rings. Rinse under cold water using a sieve. Set aside.

3. Wash 300 g mushrooms, cut ends off, chop mushrooms into thin slices. Set aside.

4. Peel 2 carrots, half lengthwise, then halve those into four quarter strips and cut into slices. Set aside. Repeat the same process with 2 courgettes.

Let’s start cooking:

1. In a large saute pan, bring a lug of vegetable oil to medium heat. Add onion and garlic and fry for 2 minutes.

2. Add mushrooms and 1/2 tsp salt. Fry for about 8-10 minutes or until all liquid is evaporated. Set mushrooms aside.

3. Add more vegetable oil to the pan, add leek and courgette and fry for about 10 minutes or until softened.

4. Bring heat to medium-low, return mushrooms and carrots to the pan.

5. Add 2 tbsp tomato paste, 1.5 tbsp paprika powder, 1.5 tbsp thyme, 1.5 tbsp oregano and crumble in 1 vegetable cube. Stir all well and let simmer for 2-3 minutes.

6. Stir in 2 cans chopped tomatoes then fill up one of the empty cans with water and also add to the stew.

7. Whilst the stew simmers, add a lug of vegetable oil to a separate frying pan and fry plant-based meatballs until nicely browned (check instructions on packaging).

8. Taste the stew and add salt and pepper to taste.

9. Add plant-based meatballs to the stew and continue simmering on low heat for 5 more minutes so they take on the tomato flavour.

10. Garnish stew with fresh basil. Serve with flatbread.

Enjoy!

Let me know how you liked this recipe. I am looking forward to your reviews in the comment box or share your pictures with me on social.