neatballs with Garlic Roasted Vegetables

Enjoy a healthy and vibrant dish featuring vegan “neatballs,” created with the neat Italian Mix and alongside an assortment of garlic-flavored vegetables. These neatballs are easy to make in batches, requiring only the gluten-free neat egg to bind them and bring out the zesty Italian flavors inside. A delicious dish for eating on its own, or serving on top of rice, quinoa, or pasta for a plant-based meal the entire family will enjoy.

Makes 12-15 Mini neatballs

Shop neat

Ingredients

  • 1 package neat Italian Mix, prepared as crumbles
  • 6 cups vegetables, diced in small pieces (squash, carrots, onion, eggplant, celery, bell pepper, sweet potato)
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 cup vegan cheese
  • 1 cup vegetable stock

Directions

  1. Preheat oven to 450 degrees.
  2. In a large bowl, toss vegetables in olive oil, garlic, and add salt and pepper to taste.
  3. Arrange the veggies in a single layer on the sheet or pan and roast at 450F for 20 minutes.
  4. Meanwhile, mix the packet of neat Italian, with 2 neat eggs, and 1/2 cup cheese
  5. Add water, 1 tbsp at a time, until the mixture is thoroughly moistened, yet still formable.
  6. Make 12-15 mini neatballs, approximately the diameter of a quarter or smaller.
  7. After the veggies have cooked for 20 minutes, remove the tray from the oven. Place the mini neatballs on top of the veggies.
  8. Pour 1 cup of vegetable stock over the neatballs and the veggies.
  9. Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges. Serve when cooled.

Share This Recipe

Print Recipe

You Might Also Enjoy

Featured Recipes

Recipes by Brand

Recipes by Occasion

A cupboard full of ideas and recipes to inspire your plant-based diet.

Submit a Recipe

🇺🇸 Vist U.S. Site

🇬🇧 Visit UK Site

Sign Up for Our Newsletter

Get new recipe inspiration delivered right to your inbox.

Privacy Policy