This recipe uses 

Moroccan Vege-to-balls


Credit: peacefulplanteater


  • 500g plan*t Mince
  • 1/2 red capsicum (finely chopped)
  • 1/2 red onion (finely chopped) 
  • 5 garlic cloves (crushed)
  • 2 tbsp mixed herbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 2 tbsp olive oil


  • 1 tbsp olive oil
  • 2 garlic cloves (crushed)
  • 1/3 inch ginger (grated)
  • 1 tsp turmeric
  • 1 tomato (finely chopped)
  • 1 can coconut milk (full fat)
  • 1 tbsp lemon juice
  • 1/4 tsp chilli powder
  • 1 tsp maple syrup
  • 1 tbsp nutritional yeast
  • 2 tbsp all-purpose flour
  • Cracked pepper (for garnish)


  • Rice
  • Greens (we like broccoli and green beans)
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  1. Preheat the oven to 180°C grill.
  2. In a large bowl, mix the mince, capsicum, red onion, garlic, mixed herbs, garlic powder, onion powder and salt with your hands. Once everything is combined, roll into balls.
  3. Heat 2 tbsp of olive oil in a frying pan. Fry vegeballs for 5 minutes then transfer to the oven and grill them while preparing the sauce (~10-15 minutes).
  4. Heat 1 tbsp olive oil on high heat in a large skillet. Cook the garlic and ginger for 1 minute.
  5. Add in turmeric powder and tomato and cook for another minute.
  6. Add in coconut milk, lemon juice, chilli, maple syrup and nutritional yeast.
  7. Bring to boil then transfer to a blender and blitz into a creamy sauce.
  8. Transfer back to the skillet, turn the heat to medium and whisk in flour.
  9. Add the meatballs from the oven to the skillet and coat them all in sauce. Cook for 2 minutes.
  10. Garnish with cracked pepper then serve with rice and greens.
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