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 experimenting with alternative dishes. Frozen peas can be replaced with fresh peas, and spinach with Swiss chard or greens.
Cut a piece of onion, wash it, and chop it finely.
Sauté the onion in a pan with a tablespoon of extra virgin olive oil and a splash of water, letting it soften over medium heat.
Add the peas and spinach (or Swiss chard/greens) to the pan and continue cooking until the vegetables are tender.
Meanwhile, remove the vegan sausage from its casing and crumble it, shaping it into meatballs with your hands.
Add the meatballs to the pan with the peas and spinach and continue cooking over medium heat until well cooked and browned.
Serve the meatballs hot; sprinkle with pepper if desired.
Pan
Knife
Cutting board
Spinach can be replaced with Swiss chard or greens. The recipe is gluten-free, lactose-free, and egg-free.
Italia
| Energy (kcal) | 141.76 |
| Carbohydrates (g) | 6.2 |
| of which sugars (g) | 2.03 |
| Fat (g) | 9.19 |
| of which saturates (g) | 2.9 |
| Protein (g) | 7.76 |
| Fibre (g) | 2.7 |
| Salt (g) | 0.49 |
