Vegan Meatballs + Kale, Spinach & Green Pea Broth


  • 2 tbsp roasted sesame oil
  • 1 onion, diced
  • 2 garlic cloves, pressed
  • 1 tbsp fresh ginger, grated
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth (we use 2 tsp of GoBio powder bouillon diluted in hot water)
  • 1 tsp sambal oelek
  • 2 cups of kale
  • 2 cups spinach
  • 2 tbsp soy sauce
  • ½ cup green peas
  • 1 pack of Vegan Meatballs (Alternative Kitchen)

  1. Sautee the onions in the oil for 5 minutes.
  2. Add garlic, ginger, carrot, celery and bell pepper and cook for 4 minutes.
  3. Add the broth and simmer at low heat for 20 minutes.
  4. Add the sambaloelek, kale, spinach, soy sauce and peas. Let simmer for 10 minutes.
  5. Fry the Vegan Meatballs in the air fryer at 400F for 3 minutes.
  6. Add the crispy Vegan Meatballs to the stew and mix well.
  7. Top with fresh parsley, green onions and pepper flakes.

Cooking Tip : If you don’t own an air-fryer, you can just add the meatballs to the broth and cook for 4 minutes. However, they will not be crispy. If you like them crispy, you can brown them in a pan over medium-high heat before adding them to the broth.