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Meatball, Beetroot, and Lentil Bake

This hearty and flavorful dish is perfect for a cozy weekend or weeknight dinner. The aim of this dish, is to make something quick and flavoursome making use of the large selection of vegan products now on offer at your local grocers.

This dish is packed with protein and nutrients from the lentils and beetroots, and savory vegan meatballs, it is a perfect balance of healthy and delicious. It's easy to make and can be customized with your favorite seasonings and herbs. Give it a try and enjoy a satisfying meal that will keep you full and happy. If you don't want to use canned lentils, you can make them from scratch.


  • 12-pack vegan meatballs 
  • 1 head of broccoli, cut into florets
  • 11⁄2 red onions, cut into thin wedges
  • 2 tbsp olive oil
  • 2 x 390g tins green lentils, drained
  • 2 x 250g pack cooked beetroot, cut into wedges
  • 120g radishes, trimmed and halved
  • 200g vegan yogurt
  • 15g fresh coriander, finely chopped
  • 1 small garlic clove, crushed


  1. Preheat the oven to gas 7, 220°C / 428°F. Tip the meatballs, broccoli, and onions into a roasting tin and drizzle over the oil. Toss everything together; season well. Roast in the oven for 15-20 mins until the veg is tender.

  2. Stir in the lentils, beetroot, and radishes and mix well. Roast for another 10-15 mins until the lentils are piping hot and the meatballs are cooked.

  3. Mix the vegan yogurt with the coriander and garlic; spoon over the traybake. Swirl into the lentils to serve.