Peel the potatoes and cut into equal pieces. Bring the potatoes to the boil in a pan of water with a pinch of salt. Boil for 15-20 minutes until tender.
Peel the carrots and cut into slices. Cut the courgette into quarters and then into thick slices.
Heat a tablespoon of olive oil in a frying pan. Fry the carrot and courgette over a medium heat for 10 minutes until soft and tender. Transfer to a plate. Melt the butter in the pan. Add the flour, salt and pepper. Allow to cook for 2 minutes.
Pour in the red wine and allow the sauce to thicken. Return the vegetables to the red wine sauce.
Add a dash of oil to a frying pan. Fry the plant veggie meatballs in the pan for five minutes until brown and cooked through.
Spoon the mashed potatoes onto two plates and divide the vegetables and plant veggie meatballs on top. Spoon some of the red wine sauce onto the plant veggie meatballs.
Serving tip:: add (plant-based) milk and (plant-based) butter for a creamy taste.
