Black Pepper Vegan Meatballs & Mushrooms

This recipe uses Gro vegan soya balls from Co-op but plenty of alternatives are available. You want a meaty texture so try to avoid the ones that have a veggie/falafel type texture as they don't work as well in my opinion.


8 Gro vegan soya balls (Co-op)

1 tsp sesame oil

1 white onion (approx 70g), thinly sliced

1 red chilli, deseeded and sliced

3 garlic cloves, finely chopped

15g fresh ginger, grated

1 red pepper, sliced lengthways

100g baby button mushrooms, halved

1 tsp freshly ground black peppercorns

1 large spring onion, white and green parts

For the sauce

50g hoisin sauce

1 tsp dark soy sauce

2 tbsp light soy sauce

1 tsp runny honey / maple syrup

30ml water

Serve with

Basmati rice

Crispy kale


Pre-heat the oven to 180°C fan.

Add the soya balls to an oven tray and cook to packet instructions.

Meanwhile, add the sesame oil to a pan on a low-medium heat. Then add the onion and chilli to a saucepan and cook with the lid on for 10 minutes, stirring frequently to ensure it doesn't stick.

Add the garlic, ginger and sliced pepper and cook for a further 5-10 minutes until soft.

Meanwhile, combine all the ingredients for the sauce in a small bowl and set aside.

When the soya balls are done, remove them from the oven and add them into the saucepan along with the mushrooms, ground black pepper and the sauce you've previously made. Stir well and cook for a further 10-15 minutes with the lid partially on. If the sauce is looking too thick you can loosen it with a little more water.

Serve with rice and a scatter of spring onion. Also nice served with Chinese Crispy Kale.