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Vegan curious? Cook these Supergreen Meatballs

It's Veganuary, so if you're full throttle plant-based, or fancy a meat-free moment, try this healthy and delicious recipe by chef Laura Scott.

Looking for a healthy dinner? Look no further than these tasty vegan Supergreen Meatballs – they’re packed full of goodness and taste deliciously moreish.

Vegan Supergreen Meatballs with a bay and lemon sauce by Surrey chef Laura Scott.

Vegan Supergreen Meatballs with a bay and lemon sauce

For the meatballs:

  • 1 tbsp olive oil
  • 100 g cooked broccoli chopped
  • 100 g kale blanched in boiling water for 1 minute then drained
  • 200 g firm tofu roughly chopped. Dry out the tofu by leaving it to soak in a tea towel with a weight on it for up to 24 hours
  • 5 spring onions sliced
  • 1 tbsp Tamari/Dark soy sauce
  • 50 g ground walnuts grind the nuts to a rough texture in a food processor/pestle & mortar
  • salt & pepper
  • Oil for frying the meatballs

For the sauce:

  • 25 g butter
  • 1 lemon half for the juice, the other half sliced
  • 100 ml white wine
  • 8 bay leaves
  • 4 cloves of garlic sliced in half
  • salt & pepper
  • 1 tbsp honey


  1. For the meatballs: Heat the oil in a medium saucepan and fry off the spiring onions, cooked broccoli, kale and the chopped tofu over a medium heat for 3 minutes, then turn off the heat and add in the Tamari.
  2. Leave the mixture to cool.
  3. Once cool, put the mixture into a food processor and blend it along with the ground walnuts until it forms a thick paste.
  4. Tip the mixture into a bowl and shape it into small meatballs, then place them onto a tray and leave them to chill in the fridge for 30 minutes
  5. Fry the meatballs in oil over a medium heat until they are golden on all sides and warmed through
  6. Keep the meatballs in a low oven (120 degrees) while you make the sauce
  7. For the sauce: Melt the butter in a medium saucepan over a medium heat until it is melted then add the lemon slices and allow them to brown around the edges
  8. Next, add in the sliced garlic, bay leaves, seasoning and wine and bring the mixture to the boil. Let the liquid reduce slightly to burn off the alcohol.
  9. Add in the seasoning, the lemon juice and the honey and allow the sauce to reduce a little before it is ready to serve with the meatballs.

Recipe notes:
• You could fry off the meatballs and keep them in the fridge for up to 2 days or place them in the freezer and re-heat at a later date.
• The meatballs would also work well cooked and stirred through a tomato sauce or served as canapés with a yoghurt and herb dip.

Find more ideas here

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