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Serves 3
370 calories
27g carbohydrates
15g protein
19g fats



500g of red potatoes

3 tbsp. of olive oil

1 red onion, diced

3-4 cloves of garlic

2 tbsp. of paprika

1 tbsp. of cayenne chilli pepper

1 tsp. of salt

1 tsp. of pepper

12 vegan lentil meatballs 

400g / 1 can of tinned tomatoes

100g of tinned sweetcorn


1. Place a large heavy based saucepan of water on a high heat and bring to the boil before adding in the red potatoes & parboiling for 12-15 minutes or until a knife pierces the larger potatoes easily. 

2. Remove the potatoes from the saucepan before cubing and evenly placing out onto a baking tray.

3. Drizzle the potatoes with 2 tbsp. of the oil as well as with an additional sprinkle of salt and pepper and bake in the oven to crisp for 20-25 minutes at 180 degrees / gas mark 4.

4. In a large saucepan, dice and add the red onion, 1 tbsp. of the oil, garlic, paprika and cayenne chilli pepper before covering with a lid and cooking on medium heat for 5-8 minutes to gently brown the onion and for the spices to envelop.

5. Add the vegan meatballs and tinned tomatoes before covering with a lid once more, bringing to the boil and reducing the heat to a simmer for 20 minutes.

6. Finally, add the crispy potatoes and tinned sweetcorn to the pan and cover once more to simmer for a further 5-10 minutes before serving! 

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