Vegan Supergreen Meatballs with a Bay & Lemon Sauce

*In collaboration with Schwartz*

If there is one thing I would find it hard to do without in the kitchen apart from salt, it would have to be herbs and spices. They play a major part in my recipes and I love to have my store cupboard fully stocked with them at all times as well as having a stash of fresh herbs in my fridge.

There are some herbs that dry particularly well. Mediterranean herbs such a oregano, rosemary and Bay leaves are my favourites. I find the softer, more delicate herbs such as dill, chervil and basil are not as well suited to being dried.

Good quality store cupboard herbs (as well as spices) are so useful when it comes to throwing together a quick marinade, dressing or even a soup. They are always included in my list of store cupboard essentials – a subject I like to talk about in my beginner cookery classes, along with my staple shopping list and weekly meal planner.

So, when Schwartz commissioned me to write a recipe using their products I decided to create some vegan supergreen meatballs with a bay and lemon sauce, incorporating a generous handful of Schwartz Bay Leaves.

What you will notice with vegan meatballs, is just how light and easy to digest they are in comparison to a meaty version. Don’t get me wrong, I am the biggest fan of a classic spaghetti meatballs loaded with both pork and beef but during the working week, I like to enjoy lighter, less meaty meals. More often than not, I find myself creating vegan and vegetarian dishes inspired by what I see on my Instagram and Twitter feeds.

These simple vegan supergreen meatballs would make a really tasty meal served along with the bay and lemon sauce and a side serving of my spring green quinoa salad. A perfect way to introduce yourself to a vegan meal if you are new to this light yet satisfying way of eating.

If you are looking for more vegan & vegetarian meatball inspiration, check out theses recipes:

Spaghetti & Beanballs – Tinned Tomatoes

Vegan aubergine meatballs – Supergolden Bakes

Lentil Feta & chickpea meatballs – Amuse your bouche

Meat free Swedish meatballs – Planet Veggie

Simple vegan meatballs – The minimalsit baker

Curried vegetarian meatballs – Naturally Ella

*This is a sponsored post written in collaboration with Schwartz. All opinions are my own*

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Vegan Supergreen Meatballs with a Bay & Lemon Sauce

Vegan supergreen meatballs are packed full of goodness as well as tasting deliciously moreish.

Course Main Course, vegan, Vegetarian

Cuisine British

Keyword vegan supergreen meatballls

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 15 -20 meatballs

Author Laura Scott

Ingredients

• For the meatballs:
• 1 tbsp olive oil
• 100 g cooked broccoli chopped
• 100 g kale blanched in boiling water for 1 minute then drained
• 200 g firm tofu roughly chopped. Dry out the tofu by leaving it to soak in a tea towel with a weight on it for up to 24 hours
• 5 spring onions sliced
• 1 tbsp Tamari/Dark soy sauce
• 50 g ground walnuts grind the nuts to a rough texture in a food processor/pestle & mortar
• salt & pepper
• Oil for frying the meatballs
• For the sauce:
• 25 g butter
• 1 lemon half for the juice, the other half sliced
• 100 ml white wine
• 8 bay leaves
• 4 cloves of garlic sliced in half
• salt & pepper
• 1 tbsp honey

Instructions

1. For the meatballs:
2. Heat the oil in a medium saucepan and fry off the spiring onions, cooked broccoli, kale and the chopped tofu over a medium heat for 3 minutes, then turn off the heat and add in the Tamari.
3. Leave the mixture to cool.
4. Once cool, put the mixture into a food processor and blend it along with the ground walnuts until it forms a thick paste.
5. Tip the mixture into a bowl and shape it into small meatballs, then place them onto a tray and leave them to chill in the fridge for 30 minutes
6. Fry the meatballs in oil over a medium heat until they are golden on all sides and warmed through
7. Keep the meatballs in a low oven (120 degrees) while you make the sauce
8. For the sauce:
9. Melt the butter in a medium saucepan over a medium heat until it is melted then add the lemon slices and allow them to brown around the edges
10. Next, add in the sliced garlic, bay leaves, seasoning and wine and bring the mixture to the boil. Let the liquid reduce slightly to burn off the alcohol.
11. Add in the seasoning, the lemon juice and the honey and allow the sauce to reduce a liitle before it is ready to serve with the meatballs

Recipe Notes

You could fry off the meatballs and keep them in the fridge for up to 2 days or place them in the freezer and re-heat at a later date.
The meatballs would also work well cooked and stirred through a tomato sauce or served as canapés with a yoghurt and herb dip.