Vegan Italian Wedding Soup
For the meatballs:
1 package (tub) LightLife vegan ground sausage
1/4 cup vegan bread crumbs
2 teaspoons minced garlic (2 cloves)
2 Tablespoons chopped fresh parsley leaves
1/4 cup nutritional yeast flakes
3 Tablespoons vegan milk
2 teaspoons cornstarch
1 medium yellow onion
2 large carrots, cut into 1/4 inch pieces
2 stalks celery (plus leaves), cut into 1/4 inch pieces
10 cups vegan chicken stock
1 cup small pasta, such as tubetini or stars
16 ounces baby spinach, washed
Heat the oven to 350 degrees
With a Tablespoon, roll and drop vegan meatballs onto a greased sheet pan.
Bake for 20-30 minutes, until cooked through and lightly browned. Set aside.
|Celery with Leaves|
|Washed & Prepped Spinach|
Add the vegan chicken stock and bring to a boil.