Plant-based meatballs built from Beyond Meat, oat flour, and a blend of basil, oregano, and paprika, shaped by hand and baked until set, then coated in a bright pomodoro sauce. They sit alongside quinoa pasta and a colourful side of steamed snow peas, griddle-seared zucchini, and red bell peppers finished with fresh garlic. Every component brings its own texture, from the tender bite of the meatballs to the slight char on the vegetables. A satisfying vegan plate that fits right into a busy, goal-driven week.

Beyond Meat, onion, red bell peppers, zucchini, snow peas, quinoa pasta, garlic, oat flour, olive oil, sunflower oil, paprika, dried basil, dried oregano, black pepper, salt.