Giving grains a break and cosying up to this plate of vegan spicy potato and veggie balls in tomato sauce. It is so simple, delicious and a definite crowd pleaser. Give it a go!
Did I shock you with a potato recipe? I know, I know. You have become so used to seeing grain recipes, I bet you think I never eat potatoes. The truth is that I do, I just don’t eat them as often as I do grains.
I have been craving potatoes a lot recently. It may be a sign that I’m missing something in my diet or that I need to switch things up a bit. Either way, I am not complaining because I have been enjoying them a lot.
Most times I bake them in oven and eat them with ketchup and a side of veggies or with beans. Today, I thought I’d put in more effort and make something a little more special. I decided on spicy potatoes with veggie balls, yum!
Many of the big food chains have been launching vegan products recently and naturally, I have been curious about some of them.
I’d usually write off these products (too many processed ingredients for my taste), but I’ve been pleasantly surprised that some of them are not full of processed ingredients, but instead use mainly (or in some cases entirely) whole food ingredients.
These Waitrose Italian-inspired veggie balls were one of the products I found that made me happy. The balls contain mushrooms, bulgur wheat, soy protein, breadcrumbs, onion, green lentils, sunflower seeds, passata, sunflower oil, yeast extract, parsley, garlic, oregano, rapeseed oil and black pepper.
How impressive is that ingredient list?
No artificial colouring or flavouring and each ingredient is familiar. That’s a perfect product to me!
Nutrition-wise, it provides 21.3g of carbohydrate and it is a great source of fibre, providing 7.5g per serving. It also contains 11.2g of protein and 9.8g of fat, only 0.9g of which is saturated. It does have a quite a bit of salt (0.91g), which is around a quarter of the recommended salt intake per day. Keep this in mind if you’re trying to eat a low-salt diet.
The veggie balls looked good on paper, but since the proof is in the pudding (the taste), I had to try them before I start shouting about them from the rooftops. The veggie balls were the perfect ingredient for this Spanish-inspired dish, so I had to get them.
Let’s get into the recipe!Print
Simple, delicious and crowd-pleasing spicy potatoes with veggie balls in tomato sauce
For the potatoes
- 400g potatoes
- 1 tablespoon olive oil (optional)
- 2 tsp sweet paprika
- 2 fat garlic clove, finely minced or grated
For the tomato sauce
- 1 carton passata
- 1 large red onion
- 2 fat garlic cloves
- 1 large sweet (bell) red pepper
- 1 teaspoon paprika
- 1 large red chilli
- 1 teaspoon oregano or Italian herbs
- 1 tablespoon olive oil (optional)
- 1 tablespoon vegetable seasoning or vegetable stock cube
- Salt and black pepper, to taste
- 1 pack veggie balls (either bake in the oven or shallow fry in oil as per the package instructions)
- Large handful fresh parsley, chopped
- Cut the potatoes into small cubes then pat dry with a kitchen paper. Tip into a bowl and then toss in one tablespoon of olive oil and ensure that the potatoes are coated evenly. Line a baking tray with parchment paper then layer the potatoes on the baking dish. Roast in the oven at 220ºC for 25-35 minutes until the potatoes are crisp and golden brown.
- While the potatoes are baking, start making the tomato sauce.
- Combine the passata, red onion, garlic, sweet pepper, paprika and chilli in a food processor. Blitz until smooth then set aside.
- Heat the olive oil in a large saucepan over medium heat, once warm, add the passata mixture in the blender. Be careful when tipping in the passata, it will spit if the oil is too hot. Stir well and let the tomato sauce fry for 10-15 minutes. Keep stirring, and if the pan gets too dry, add a small splash of water. Add the vegetable seasoning, herbs and a little splash of water. Cook for a further 10 minutes, and adjust the seasoning as required. Once the tomato sauce has lost the tartness, add the veggie balls, turn the heat down to a simmer and cook for 1-2 minutes.
- To finish off the potatoes, add 1 tsp of olive oil to a large frying pan over medium heat. Once warm, add the garlic, fry for 10-20 seconds without burning the garlic. Add the potatoes and the paprika into the pan. Stir and continue to toss the potatoes in the frying pan to coat the potatoes with the garlic and paprika. Season with salt and black pepper.
- Serve the potatoes with a generous serving of tomato sauce and veggie balls. Garnish with fresh parsley and enjoy!
If the tomato sauce is still tart after cooking it for the recommended amount of time, add a pinch of sugar, or 1/2 teaspoon of agave nectar or honey.