The most versatile little spinach nut ball you ever did taste

These are in my top three vegan meatballs variations for a few reasons.. They are delicious, healthy, can be eaten raw by excluding the breadcrumbs and tossed in a salad, fried off and eaten by themselves with a rich tomato sauce, matched with cous cous and mango chutney or better still spaghetti and pesto (now I have your week of dinners set out ha ha) but for tonight I decided on a subway inspired roll of happiness.

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I made the meatball mix in two batches by blitzing them in a food processor:

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Part 1:

5 plus slices of bread
1/2 a container of art of zen foods violife creamy
Garlic clove

Part 2:
2 generous handfuls of spinach
1 punnet of button mushrooms
Handful of mixed seeds/nuts
Splash of oil
Salt
Pep
Chilli flakes
Thyme
Parsley
Onion powder

Combine the two batches
Roll into individual balls
pop in the oven at 180c for 20 min.

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I served it up in a lovely soft bread roll lined with art of zen foods violife pepper slices, mixed leaves, tomato sauce,

topped with the meatballs, a little more tom sauce, pesto and nuts and seeds.

Sweet heavens above.. Divine!
Be sure to put these on your list this week and feel free to play around with quantities and herbs.
Every time I make them they are a little different.

Almost forgot! The tomato sauce is a simply go to recipe: 1 tin of tomatoes
Sprinkle of coconut sugar
Pinch of salt/pep
Chilli flakes (optional)
Splash of balsamic
Parsley
Bring to the boil reduce and let simmer for 30 min.

Finish off under the grill for a few min too for extra yumminess

Love
Louise

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