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Vegan CanederliIngredients

  • 40 dried Italian bread
  • 50-60ml vegan milk
  • 1 small onion, finely chopped
  • 5ml olive oil 30g spinach, cooked and finely chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp grated nutmeg
  • 10ml virgin olive oil
  • 7g parsley finely chopped
  • 15-25g wheat flour
  • 5ml olive oil



  1. Break the bread into small pieces and pour just enough milk to moisten the bread. Set aside.
  2. Sauté the onions and add this to the bread together with the spinach, salt, pepper, nutmeg, oil and parsley.
  3. Add just enough flour so that the mix holds together.
  4. Form very compact balls slightly smaller than a golf ball in size and place them into a steamer.
  5. Cover and allow to cook for 12 minutes.  Remove and lightly sauté in olive oil.


Copyright: The Vegan Society 2018 Recipe development: Chico Francesco, London Vegetarian & Vegan School Food stylist: Jo Brewer Photographer: Sue Hiscoe Ceramics by Gemma Whitaker.

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