Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 4.88 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 150grams fennel, diced
- 1 medium onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 1teaspoons oregano, dried
- 300grams vegan meatballs
- 400grams chopped tomatoes
- 150grams polenta
- 2teaspoons vegan butter
- 50grams vegan cheese, grated
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
15.5grams
Fat
11.2grams
Carbs
40.2grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy and cheesy vegan polenta and plant based meatballs in a rich tomato sauce makes for a comforting dinner.
Method
Step 1 of 4
Heat half of the oil in a large pan on medium high heat and cook the onion and fennel for 6-7 minutes to soften. Add the garlic and oregano and cook for 1 minute. Add the meatballs and cook for 5 minutes until browned.
Step 2 of 4
Pour over the chopped tomatoes and a quarter of a tin of water, bring to the boil, reduce the heat and simmer for 10 minutes.
Step 3 of 4
Meanwhile, bring 750ml of water to the boil in a pan and slowly add the polenta, whisking all the time. Reduce the heat to low and cook for 8-10 minutes, whisking all the time. Stir in the vegan butter and cheese.
Step 4 of 4
Serve the meatballs on a bed of polenta with extra vegan cheese on top, if desired.
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