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.
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
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) | 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 |
| Fibre (g) | 2.65 |
| Salt (g) | 0.54 |
