Cheezy Stuffed Meatballs and Pasta

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!!!
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