STOCK POTS NEAR ME RECIPES

Steps:

• Preheat the oven to 200c/180 c fan/400f/gas mark 6.
• In one large (or two medium) sheet pan or roasting dish, add the vegan meatballs, onions and pepper and toss in olive oil, salt, pepper, garlic powder and oregano, then spread in an even layer and roast for 20 minutes.
• While the 'meatballs' are cooking make up the stock. You may need two large jugs to a mixing bowl for this.
• Make up the vegetable stock with stock cubes and boiling water (I used two stock cubes). As I said in the ingredient list, I made up a bit more than I needed, just in case.
• Add chopped tomatoes, tomato puree, balsamic vinegar and oregano to the stock and mix.
• Now break your spaghetti in half in batches. You could leave it whole. but I find it fits better in the pan.
• Check on the vegan 'meatballs' and veg. If they are cooked and starting to get golden (not charred). 
• Remove the pan and push the balls and veg to the edges of the dish, add the spaghetti, then pour the tomato stock over everything.  Move around the spaghetti in the stock to make sure it is coated and level out as much as you can, then pop in the oven covered with foil.
• Cook for another 15 to 20 minutes until the pasta is cooked. Give it a stir a couple of times to check on the pasta and to see if it needs a bit more stock.
• Once the pasta is cooked, mix everything together (tongs are good for this) and serve topped with your favourite grated cheese.
• Enjoy!