Crispy vegan sheet pan meatballs and spiced roasted vegetables on a bed of creamy hummus and topped with sweet drop red peppers and fresh coriander.
Have you ever tried drop red peppers before? They’re similar to peppadews but tinier, shaped like teardrops and very charming. I don’t want to say that this whole recipe exists just so I had an excuse to buy them, but well, that’s why this recipe exists. I needed a quick, easy dinner and a colourful ensemble to match these sweet little pickled peppers.
What I will admit is that this recipe is just as much substance as it is style. Crisp vegan meatballs amongst roasted orange veg and served on a bed of creamy hummus is the perfect play on tastes and textures. The sweet drop peppers are literally just the cherry on top!
Not to mention this recipe is mind-blowingly simple. I whipped up the meatballs in 5 minutes, but if you’d rather save on the dishes and buy them instead, there are so many options these days, you’ll be spoilt for choice!
What do you need to know before you make this recipe?
These vegan sheet pan meatballs with spiced roasted veg
- can be made with just one sheet pan
- Are highly customizable based on the veg you have at home
- Can be cooked and served in under an hour
I’ve included all the additional notes for this vegan sheet pan meatballs recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
For the meatballs
- 400g / 14oz vegan mince, gluten-free
- 1 tsp. ground cumin
- 1 tsp. onion granules
- ½ tsp. ground coriander
- ¼ tsp. each salt and pepper
OR
- 400g / 14oz vegan meatballs
For the veg
- 1 small butternut squash, deseeded, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 yellow or red bell pepper, deseeded and cut into bite-sized pieces
- 50g / 1.7oz olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. onion granules
- ½ tsp. each fine sea salt and black pepper
To serve
- 300g / 10.6oz hummus
- 60g / 2.1oz drop red peppers, in brine
- Small bunch coriander, roughly chopped
process
Preheat the oven to 200C and line a large baking tray with parchment paper.
If making the meatballs, decant the vegan mince into a large mixing bowl and add the cumin, onion granules, coriander, salt and pepper. Mix to combine and then shape the mince into 12-16 meatballs.
Add the chopped vegetables and meatballs to the baking tray and toss with oil, spices and seasoning until well coated. Bake for 30 minutes or until the meatballs are golden brown and the veg is tender.
Dollop hummus onto four plates and spread into a large round, top with roasted vegetables and meatballs and garnish with the drop red peppers and coriander.
NOTES: vegan sheet pan meatballs with spiced roasted veg
Recipe Questions
What vegan mince did you use?
I used the Aldi vegan mince, which I really rate, but it can be harder to find.
Meatless Farm mince is available in most supermarkets in the UK and is both vegan and gluten-free plus it is has a nice flavour and is easy to shape into meatballs.
Do you have any gluten-free, vegan meatball recommendations?
I haven’t tried any of the vegan meatballs that are on the market at the moment, but the ones I know of are:
- Future farms – future meatballs
- Whole Creations – Pea Pro Balls
- ASDA – Plant-Based Meat-Free Meatballs
I would love to know what you think if you try any of them comment below with your recommendations.
Can I use different vegetables?
Yes definitely, you can use any of your favourite vegetables but you may need to adjust the cooking time slightly.
Aubergine, courgette and red onion would be a delicious combination but might only need 20 minutes in the oven, or this recipe would be great with other root vegetables like beetroot, but beetroot needs longer in the oven so start roasting it 10-15mins before you add the other veg or meatballs.
