Animal hero Nathan Runkle, President & Founder of Mercy For Animalswhips up astounding Beyond Meat burgers with David Gangel-Guerrero! Join the party!
Cheezy Stuffed Meatballs and Pasta
Ingredients:
4 Beyond Meat “The Beyond Burger” patties
2 cloves garlic, finely minced
2 Tbsp fresh Italian parsley
1/2 onion, finely chopped
salt and pepper to taste
1 pkg Daiya Swiss style slice, sliced into 1/2 inch squares (or your favorite vegan cheese)
2 Tbsp olive oil (to sauté “meatballs”)
1 pkg spaghetti
1 16 oz jar pasta sauce
Directions:

  1. Bring water for pasta to a boil and cook according to package directions.
  2. Using your hands, combine the 4 Beyond Meat patties until it looks like ground “meat”
  3. Combine garlic, parsley, onion, salt & pepper into the patties until well dispersed.
  4. Take approximately 2 Tbsp of the pattie mixture and flatten into a small disc and then place several cheese squared into the center and fold over until it creates a round ball and compress firmly.
  5. Heat olive oil in pan to medium heat
  6. Add “meatballs leaving 1inch space between each one
  7. Cook “meatballs” 1 – 2 minutes on each side until browned, turning as necessary
  8. Reduce heat to a simmer and add pasta sauce to the “meatball” pan
  9. Simmer on low for 2 – 3 minutes
  10. Drain pasta, and add to “meatballs & sauce” until pasta is fully covered
  11. Plate and enjoy!!!

Lemony Kale
Ingredients:
1 – 2 bunches of kale
1 lemon, halved
few sprays of Bragg’s Liquid Aminos
1/3 c nutritional yeast
Coat bottom of pan with water
Directions:

  1. Heat the pan, add the kale and the remaining ingredients
  2. Cover and steam for 3 – 4 minutes
  3. Serve and enjoy!!!