Thorw togetehr meals are my forte! I feel like throw together meals should get alot more credit than they do….. you don’t always need a recipe. Sometimes you just need some creativity.
Of course…. with throw together meals, there is always a risk that the meal will be a disaster, that something goes wrong along the way. Maybe to much salt, maybe too much garlic (is that even a thing?), maybe too much or too little sauce… Sometimes the seasoning combo just doesn’t work.
For me personally, i find that the majjority of these types of meals always turn out good. Alot better than expected… maybe because i always have such low expecations of the results, hahah.
So what do i mean by a throw together meal? When you just throw together a bunch of ingredients and foods you have at home. Often making a stew, or a stir fry. Sometimes just throwing a bunch of veggies, beans and tofu onto a baking tray (i.e after washing and peeling) and into the oven is a throw together meal. But usually i make some sort of stiry fry, stew or pasta sauce using what i have at home.
This meal which i will post the recipe for down below was a throw together meal. I opened my fridge and cabinets and asked myself… what can i do with the food i have at home?
And the result was a vegetable pasta with vegan meatballs.
After these throw together recipes, i also usually find other adaptions you can make to the recipe and things i can do differently for next time. But usually it is the first step of a recipe or developing a new meal idea… just testing and then adapting the next time.
Adaptions for this recipe is that you can grill/roast the veggies instead of frying them like i did. The roasting process will give alot more flavour.
I made the meatballs out of Anamma vegan soy mince. All you need to do is defrost the mince and then it is ready to foll and form like regular minced meat. However you can of course make bean balls, falafels or skip the vegan meatballs and maybe add some beans or fried tofu along with the pasta.
Pasta of choice – i used 2-3 portions so that i have enough for lunch boxes.
1 red bell pepper, chopped in larger pieces
1/2 zucchini, chopped in larger pieces
Cocktail tomatoes, cut in half
2 red oinons, chopped in larger pieces
3 garlic cloves, diced
Oil to fry in
Salt and pepper
Crushed tomato sauce
For the vegan meatballs:
200g Vegan soymince from Anamma (formbar färs)
1-2 tbop bread crumbs
Around 1/2tbsp soya sauce
2 tsp mustard (you can use dijon, but a sweet/strong mustard also works)
Boil pasta according to instructions. Take the soy mince out of the freezer and allow to defrost, if you haven’t already done this.
In a frying pan add a little oil. Begin by frying the garlic and onion until golden brown. Then add the zucchini and bell pepper and allow to fry until soft. Add the cocktail tomatoes along with some salt, pepper and parsley.
Once the pasta is cooked, drain of water. Then pour in the pasta with the fried vegetables. Add some crushed tomatoes along with a little oatcream and allow to simmer. Mix so that it is well combined. After about 5-10 minutes, remove from the heat and set aside.
Begin making the vegan meatballs by combining all the ingredients to make the meatballs. Mix. Then form into small balls and fry in some oil on medium heat. Rotate the balls so that they cook evenly.
Add the meatballs to the pasta and roast vegetable mix. Serve warm, and save the rest for later!
This meal would also work great with some garlic bread, which you can find a recipe for HERE.
This meal was an absolute hit according to me. Infact just writing out this recipe makes me want to rush home and make this again.
It’s crazy how somethign so simple can be so good… but the roasted vegetables was key!
Don’t forget to tag me on Instagram (itsahealthylifestyle) if you try this recipe, or comment down below what you thought 🙂