Vegan sausage meatballs with peas and spinach are a vegan and vegetarian main dish, gluten-free and lactose-free, ideal for lunch and dinner. The recipe is suitable for vegans, vegetarians, and those who love to experiment with alternative dishes. Frozen peas can be replaced with fresh peas and spinach can be substituted with Swiss chard or leafy greens.
Chop a piece of onion, wash it and finely chop it.
Sauté the onion in a pan with a tablespoon of extra virgin olive oil and a splash of water, allowing it to soften over medium heat.
Add the peas and spinach (or Swiss chard/leafy greens) to the pan and continue cooking until the vegetables are tender.
Meanwhile, extract the vegan sausage from its casing and crumble it into meatballs with your hands.
Add the meatballs to the pan with peas and spinach and continue cooking over medium heat until they are well-cooked and golden.
Serve the meatballs hot; optionally sprinkle with pepper.
Pan
Knife
Cutting board
Spinach can be replaced with Swiss chard or leafy greens. The recipe is gluten-free, lactose-free and egg-free.
Italy
| Energy (kcal) | 121.63 |
| Carbohydrates (g) | 6.55 |
| of which Sugars (g) | 2.13 |
| Fat (g) | 7.19 |
| of which Saturates (g) | 2.65 |
| Protein (g) | 7.39 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.54 |
