Vegan Meatballs With Charred Pepper

Plantiful Palate
25 minutes ago
4 min read

This colourful bowl of comfort takes vegan meatballs to the next level. Charred until golden and served with a creamy roasted red pepper sauce, fluffy quinoa, flame-blistered green pepper, and a drizzle of cooling vegan yoghurt, it’s a hearty, wholesome dish that delivers on both flavour and satisfaction. Each element is carefully balanced: savoury bites of protein-packed meatballs, tangy-sweet pepper sauce, soft grains, and just enough char to give that flame-kissed magic. It’s the kind of thing you’d proudly serve when deciding what to serve vegan guests—or when you’re after Vegan recipes to impress, minus the fuss.

Inspired by Vegan Mediterranean-style comfort food, this dish was created to bring warmth to cooler evenings while still keeping things light and vibrant. It’s one of those Vegan recipes that doesn’t try too hard to mimic meat, but rather lets the textures and spices shine in their own delicious right. Whether you’re planning a dinner party, meal-prepping for the week, or just looking to treat yourself to something a bit special, this is one of those lacto vegetarian recipes that ticks all the boxes.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time 50 minutes

Ingredients:

For the vegan meatballs:

2 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
200g cooked lentils
100g rolled oats
2 tbsp tomato purée
2 tbsp soy sauce
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste

For the roasted pepper sauce:

2 large roasted red peppers (from a jar or homemade)
2 tbsp olive oil
2 tbsp tomato purée
2 garlic cloves
100ml plant-based cream (e.g., oat or soy)
1 tsp smoked paprika
Salt and pepper to taste

To serve:

200g quinoa
1 large green pepper
4 tbsp vegan yoghurt
2 spring onions, chopped
Handful of fresh basil or parsley, chopped

Method:

Rinse the quinoa thoroughly under cold water using a fine sieve. Add it to a saucepan with 500ml water and a pinch of salt. Bring to the boil, then reduce the heat, cover, and simmer gently for 15–18 minutes, or until the water is absorbed. Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Transfer the mixture to a food processor.
Add the cooked lentils, rolled oats, tomato purée, soy sauce, smoked paprika, ground cumin, salt, and pepper to the food processor. Pulse several times until the mixture is sticky and holds together but still has some texture—avoid over-blending.
Using damp hands, shape the mixture into 16 evenly sized meatballs. Arrange them on a lined baking tray. Bake in a preheated oven at 200°C (fan 180°C) for 20 minutes, turning them halfway through. For extra char, grill them for an additional 2–3 minutes or sear in a griddle pan.
To make the roasted pepper sauce, add the roasted red peppers, olive oil, tomato purée, garlic cloves, plant-based cream, smoked paprika, salt, and pepper to a blender. Blend until completely smooth. Pour the sauce into a saucepan and heat over medium-low until warmed through. Taste and adjust seasoning as needed.
Char the green pepper directly over a gas flame or under a grill, turning occasionally until blistered and softened all over. Slice into strips or leave whole depending on preference.
To assemble your bowls, spoon a generous portion of quinoa into each bowl. Top with a ladle of warm roasted pepper sauce, arrange the meatballs over the top, and add the charred green pepper. Drizzle with vegan yoghurt and finish with chopped spring onions and a scattering of fresh herbs.

Additional Tips:

For extra heat, add chilli flakes to the sauce or meatball mix.
Make ahead: Both sauce and meatballs keep well in the fridge for 3 days or freeze for up to a month.
Want more bite? Swap lentils for black beans.

Allergy information / alternatives:

Gluten-free: Use gluten-free oats and tamari instead of soy sauce.
Nut-free: This recipe is naturally nut-free.
Soy-free: Use coconut aminos in place of soy sauce and check yoghurt brand.

Nutritional Information (per serving):

Calories: ~420 kcal
Protein: ~16g
Fat: ~15g
Carbohydrates: ~48g
Sugar: ~7g
Salt: ~1.5g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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