Lebanese Style Veggie Meatballs in Tomato Sauce

Place the plant-based meatballs onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.

Leave to the side for 8-10 mins or until ready to serve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the grated carrot, remaining roasted spice and herb blend (add less if you'd prefer things milder) and remaining garlic. Fry until fragrant, 1-2 mins. 

Stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the plant-based meatballs are cooked, gently stir them through the sauce. Taste and season with salt and pepper if needed.