Step 1

Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.

Step 2

On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.

Step 3

Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).

Step 4

Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.