Don’t let the not so perfect photo above mislead you – the dish pictured is extremely tasty! And what’s more, it’s easy to prepare, and can please spouses and offspring alike. Today I felt like preparing the vegan meatballs I had in the fridge (of course one can make ‘cheatballs’ from scratch too, but as a vegan one usually cooks already so often, that sometimes ready-made food is very welcome). I know my husband likes them with a sweet and sour sauce, and I thought maybe vegetable fried rice would be a good match. And it was.
Vegan meatballs with sweet and sour gravy
- ca. 350g vegan meatballs (home made or storebought)
- 2 onions, finely chopped or sliced
- 2 garlic cloves
- 250 ml passata (sieved tomato sauce)
- 200 ml water
- 125 ml balsamic vinegar
- 2 tsp vegan Worcester sauce
- 1 tsp Dijon mustard
- 100 – 125 ml muscovado sugar
- 1/4 to 1/2 tsp chili paste
Fry the vegan meatballs and then transfer to a plate.
Fry the onions in some olive oil until translucent, then add the garlic. Then add all remaining ingredients for the sauce and bring to a boil. Lower the heat, add the vegan meatballs and let simmer for about 15 minutes.
Vegetable fried rice
- 1 1/4 cup or 210 ml brown rice, and double the amount of water
- 2 scallions
- 3 – 4 carrots, thinly sliced
- 1 cup or 250 ml peas
- toasted sesame oil
- soy sauce to taste
- (optional: a batch of scrambled tofu – I’ll post a recipe for this soon!)
Boil the rice and set aside until somewhat cooled and ready to use, or use leftover rice. (I hadn’t planned this dish in advance, so I did the first). Heat some toasted sesame oil in a frying pan, add the sliced carrots, and after a couple of minutes, add the rice. Fry until heated through, and fully coated with some of the oil. Lastly add the peas and some splashes of soy sauce to taste. If you’ve got the time to make scrambled tofu ass well, you could of course add this too!