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The two meals I made using the vegan mozzarella I made from The Big Vegan Cheese Making kit were pizza and spaghetti meatballs. I wanted to try something different with the vegan meatballs this time so I went for a meatball bake. This method ended up being tastier than I had made vegan meatballs before and easier. Whilst the vegan meatballs were baking in the oven they were absorbing the sauce allowing them to be nice and juicy when eating.
Baking the vegan meatballs in the sauce allowed me to move away from the kitchen whilst it was baking rather than standing over the hob for most of that time. Perfect for anyone who has small kids or things they like to do whilst waiting for food to cook.
The recipe was relatively cheap to create and a recipe that can be doubled to make for more people. I made this one for myself, my child and the husband joined in on some. The recipe and amounts below were enough for approximately two adult sized meals.
Ingredients
What you’ll need:
- 1 Tin Chopped Tomatoes
- Vegan Meatballs (I used half a pack of the vegan meatballs from Asda)
- 4 Balls of Vegan Mozzarella (from The Big Vegan Cheese Kit) ripped to shreds
- Vegan Stock Cube in 250ml of boiling water
- Basil
- Spaghetti (the amount depends on how many people you’re cooking spaghetti for)
Method
It’s as easy as 1,2,3.
Firstly check the temperature needed to cook the vegan meatballs and pre-heat the oven. The Asda vegan meatballs required gas mark 6 so I set the oven.
Place the vegan meatballs in a casserole dish, cover with chopped tomatoes, vegan stock and basil. Then add in the ripped vegan mozzarella and mix all the ingredients together so all are covered.
Cook in the oven for 20 minutes.
Whilst the meatballs are baking, put the spaghettini in the hob and cook for the required 14 minutes (or as the package shows).
Serve the spaghetti and add the meatballs with sauce over the top and enjoy.
Let me know if you’ve tried this and what you think below 👇🏻
