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Hoisin Mushroom Meatballs

By M&S Food
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. Step 3

    Once the meatballs are ready, pour over the hoisin sauce and toss until completely coated.

  4. 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.

  5. 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.

  6. Step 6

    Divide the veggie rice between bowls and top with the sticky meatballs. Sprinkle with the sesame seeds to finish.