Under 3 Minute Prep for 3 Great Dishes Even Kids Would Enjoy

Simone Reyes and Margot Ryan, rockstar animal activists are the guest chefs today on #LunchBreakLIVE making a Mini Vegan Meatball “Sub” with a Fast 3-Ingredient Chili and an Orange-Miso Chickpea Salad. To get tickets to Animal Recovery Mission Earth Day Event in Miami, FL on 4/22/17 click here: http://bit.ly/2nI4gaM

RECIPES

MINI VEGAN MEATBALL SUB

INGREDIENTS

1 pkg crescent roll dough (check ingredients – typically it is vegan but check and try to avoid palm oil)

1 Tbsp per muffin cup of marinara or pasta sauce

1 pkg Gardein Meatless Meatballs, partially defrosted on counter for 30 min

1 pkg vegan mozzarella cheese (Follow Your Heart)

DIRECTIONS

  • Preferably in a silicon muffin pan (Bed Bath & Beyond)  If using a standard muffin tin, coat with a little oil to prevent sticking
  1. Preheat oven to 375 degrees F
  2. Cut the prepared crescent roll dough into 1 inch slices. Use fingers to create a disc to fill the muffin cup extending part way up the sides. Make as many as you can from the prepared dough.
  3. Place 1 Tbsp of pasta sauce on each dough disc
  4. Place a meatless meatball on the dough with sauce
  5. Place 1 Tbsp more of pasta sauce on top of each meatless meatball
  6. Place shredded vegan mozzarella on top
  7. Bake in the oven at 375 degrees F for 20 minutes or until the dough is slightly brown and puffy

3-INGREDIENT CHILI

INGREDIENTS

1 box or can of kidney beans with bean juice

1 jar salsa

1 pkg Beyond Meat crumbles

salt and pepper to taste

garnish with shredded vegan fiesta blend cheese (Follow Your Heart)

serve with chips (optional)

DIRECTIONS

  1. Place all the ingredients into a stock pot and heat until just under a boil

ORANGE-MISO CHICKPEA SALAD

INGREDIENTS

Dressing

1/2 cup orange juice

1 Tbsp light yellow miso (soybean paste)

1/4 cup organic rice vinegar

1 Tbsp maple syrup

1 clove minced garlic

1 tsp ground ginger

Salad

2 can organic chickpeas (garbanzo beans) drained, rinsed and placed in colander

12 cherry tomatoes (quartered)

1/2 cup of parsley, chopped

4 scallions (green onions) thinly sliced

black and white sesame seeds

DIRECTIONS

  1. Place all the ingredients into a salad bowl
  2. Toss with the orange-miso dressing
  3. Enjoy