1 1/2 cups (375 mL) Tilda® Pure Basmati Rice
2 pkg (180 g each) veggie meatballs
1 jar (680 mL) puréed strained tomatoes
3 tbsp (45 mL) gochujang chili paste
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) sesame oil
2 green onions, thinly sliced
2 tbsp (30 mL) toasted sesame seeds
1. Preheat oven to 350˚F (180˚C). Arrange Yves Veggie Cuisine® Veggie Meatballs in 13- x 9-inch (33 x 23 cm) baking dish. Stir together tomatoes, gochujang, soy sauce, rice wine vinegar, brown sugar and sesame oil; pour over meatballs.
2. Bake for 20 to 25 minutes or until meatballs are heated through and sauce is bubbly. Sprinkle with green onions and sesame seeds.
3. Meanwhile, cook Tilda® Pure Basmati Rice according to package directions. Serve meatballs and sauce over rice.
Gochujang is a Korean hot pepper paste; if desired, substitute sambal oelek or sriracha hot sauce to taste.