Creamy, cheesy, hearty meatballs in a delicious sauce - and totally vegan! You can sub in or out whatever greens you have in the fridge for this one - use up broccoli or cavolo nero... spinach would work too, and when you don't have anything fresh then you can definitely use frozen peas! We're now in the habit of freezing at least a good handful of spinach for midweek meals like this - especially through the winter months where an injection of leafy greens does not go amiss!
For the meatballs... we love The Vegetarian Butcher, Heura and Green Cuisine's - but it's a personal choice based on preference and any would work.
It's really all about the cheesy, creamy sauce... silky and smooth, we melt our (vegan) ched spread into the cream and bolster it up with extra umami flavours. It's indulgent without feeling too rich or stodgy, plant-based and packed with taste.
