Hoisin Mushroom Meatballs
By M&S Food
Published on 07 April 2026
This flavour-packed vegan dinner is a real lifesaver for those busy moments when you need inspiration. M&S’s Mushroom No-Meatballs are tossed in a sticky hoisin glaze and served over a veggie-loaded rice. Simple, delicious and crowd-pleasing plant-based eating for the whole family.
Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 x 504g pack M&S Plant Kitchen Mushroom No-Meatballs, frozen
- 250g long-grain rice, rinsed
- 100ml Hoisin Sauce
- 1 tsp vegetable oil
- 1 x 250g pack sugar snap peas, roughly chopped
- 400g petits pois and sweetcorn, frozen
- 2 tbsp M&S Soy, Ginger and Garlic Paste
- 1 tbsp sesame seeds
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Line a baking tray with baking paper. Spread over the meatballs and cook for 30 mins, or until piping hot and crisp.Step 2
Meanwhile, set a pan of salted, boiling water over a medium high heat then stir in the rice. Cover, reduce to a simmer and cook for 15–18 mins until tender, then drain.Step 3
Once the meatballs are ready, pour over the hoisin sauce and toss until completely coated.Step 4
Set the empty rice pan over a medium-high heat and add the oil. Tip in the veg and fry for 2–3 mins.Step 5
Stir in the soy, ginger and garlic paste and cook for a further 2 mins. Return the cooked rice to the pan and toss together until piping hot.Step 6
Divide the veggie rice between bowls and top with the sticky meatballs. Sprinkle with the sesame seeds to finish.