Recipes
Vegan Green Not-Meat Balls
A new take on the classic beef version, this dish packs as many flavours as the meaty mouthfuls with an added veg boost.
A new take on the classic beef version, this dish packs as many flavours as the meaty mouthfuls with an added veg boost.
Cook: 35 Mins
Serves: 4
Price: £2.17 per serving
Nutritional Information
Each 265g serving contains
Energy
2790kj
252kcal
2790kj
252kcal
13%
Fat
14.8g
14.8g
Med
21%
21%
Saturates
4g
4g
Low
20%
20%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
1.01g
1.01g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1053kj/252kcal
Typical energy values per 100g:
1053kj/252kcal
Ingredients
2x 300g pack Asda Grower’s Selection Spinach
90g Nurishh grated vegan parmesan style
40g Asda Plain Breadcrumbs
¼tsp ground nutmeg
3 cloves garlic, peeled and crushed
2 medium courgettes, spiralised or peeled with a veg peeler and sliced thinly into noodles
4tbsp olive oil
1 small red chilli, finely chopped
Method
1
Put 500g of spinach in a large pan and pour over enough boiling water to cover. Simmer for 1 min. Drain with a sieve and refresh under cold water.
2
Use your hands to squeeze the liquid out of the spinach and chop as finely as possible with a sharp knife.
3
Mix the chopped spinach, 75g of the grated cheese, breadcrumbs, nutmeg and half the garlic in a bowl. Mix by hand until well combined. Roll into 16 balls roughly the size of walnuts.
4
Heat half the oil in a large non-stick pan and fry the spinach balls for 4–5 mins over a medium heat, stirring, until browned and cooked through. Remove from the pan and keep warm.
5
Clean the pan with a piece of kitchen paper, add the remaining oil and fry the courgetti noodles over a medium heat for 2 mins, reduce the heat and add the rest of the garlic, the chilli and remaining spinach and cook for a further 1 min, stirring, until the spinach is slightly wilted.
6
Divide between 4 plates, top with the spinach balls and serve sprinkled with the remaining grated cheese and some freshly cracked black pepper.