Beyond Meatballs with Thyme Gravy

Preheat the oven to 200°C/180°C fan. Peel and chop the onions into wedges. Peel and chop the carrots into batons. Peel and chop the potatoes (skins on) into small bite-sized pieces.

Add the potatoes, carrots, onion, a drizzle of oil, the garlic onion powder, salt and black pepper to a lined baking tray. Toss the vegetables until they are fully coated. Bake for 25-30 min or until the vegetables are slightly browned and cooked through.

Meanwhile, divide each Beyond Meat patty into 4 pieces, and shape each piece into a meatball. You should have 8 meatballs.

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the meatballs with a pinch of salt and cook for 6 min or until browned all over and cooked through. Transfer to a plate and reserve the pan.

Meanwhile, boil the measured water. Add the 0.5 stock cube, boiled water, onion marmalade and balsamic vinegar to a jug and set it aside. This is your stock. Return the pan to a medium heat with the butter. Once melted, add the flour and stir for 30 sec. Gradually whisk in the stock. Add the whole thyme sprigs and bring to a boil. Simmer over a medium heat for 2-3 min or until the gravy begins to thicken. Season with black pepper and discard the thyme sprigs. Remove from the heat, cover and keep warm.

Return the meatballs to the gravy and warm them through if needed. Serve the roasted vegetables and the meatballs with the gravy alongside. Top with the parsley leaves.