• 240g Plant pioneers Shroomballs
  • 1 courgette
  • 2 medium sized carrots
  • 1 tbsp olive oil
  • 180g red cabbage
  • 70g Mange tout
  • 80g tenderstem broccoli
  • 2 tbsp Pip & Nut smooth peanut butter
  • thumb sized piece of ginger
  • 50mls oat milk
  • 1tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp runny honey
  • handful of coriander - about 10g
  • 40g pomegranate seeds


  1. 1

    Start by preparing your vegetables. Spiralize (or try to chop as finely as you can) both the carrots and courgette and pop these into a large mixing bowl. Thinly slice the red cabbage and mange tout and add these too

  2. 2

    Heat the olive oil in a non-stick frying pan and bring to a medium heat. Sauté the shroomballs until crisp and golden, then chop the broccoli into thirds and sauté until vibrant. Set aside.

  3. 3

    To make the dressing, mix together the peanut butter, soy sauce, honey, lemon juice and grated ginger. Gradually pour in the milk whilst mixing so that you’re left with a really smooth, creamy dressing. Add more milk if needed

  4. 4

    Toss the meatballs and broccoli through the other veggies, drizzle over the dressing and give everything a thorough mix to evenly coat all of your veggie noodles

  5. 5

    Garnish with some fresh coriander and pomegranate seeds before serving.

Nutritional Details

Each serving provides
  • Energy 1993kj 476kcal 24%
  • Fat 21.0g 30%
  • Saturates 4.9g 25%
  • Sugars 27.0g 30%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

43.0g carbohydrate 20.0g fibre 20.0g protein Four of your 5 a day

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