Meatless Meatballs

Upgrade your Sunday sauce with these delicious meatless meatballs.


1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
1/4 cup combined fresh basil/parsley, finely chopped
2 cloves garlic, minced
2 tsp tomato paste
1 tsp dried oregano
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
olive oil for baking dish


– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last. 
– Shape vegan meat mixture into 2 Tbsp sized balls, or use a medium cookie scoop. Place meatballs in a lightly oiled baking dish spaced roughly 1 inch apart.
– Bake for 10-15 minutes, flip, and bake for an additional 10-15 minutes or until browned.
– Once cooked, remove from oven, let cool, and enjoy.


Butternut Squash Shepherd’s Pie

Flavorful, comforting, and the perfect rain/snow day meal.


1 butternut squash, gutted, peeled, and diced into small chunks
1 pound vegan ground – we used Beyond Meat
2 cups corn
1/4 cup plant milk
2 cloves minced garlic
1 Tbsp chili powder (total)
2 Tbsp vegan butter
1 tsp garlic powder
1/2 tsp ground clove
salt & pepper

– Boil a small pot of water for the butternut squash. Once water is boiling, season water with salt (about 1 Tbsp) and add prepared butternut squash. Cook for about 10 – 15 minutes or until you are able to pierce a fork easily through a piece of squash.
– As squash is cooking preheat the oven to 400°.
– In a pan cook your vegan ground according to the package and add the minced garlic, ground clove, 2 tsp chili powder, and about 1 tsp ground pepper.
– Once the butternut squash is cooked, drain and add squash to a bowl. Add butter, plant milk, 1 tsp chili powder, garlic powder, salt and pepper for seasoning. With an electric mixer (or potato masher) mix/mash the butternut squash until you have a mashed potatoes consistency, add more plant milk if needed.
– In a baking dish, add a base layer of corn, then add your cooked vegan ground, lastly top with mashed butternut squash. Cook in oven for about 30 minutes or until top starts to brown.
– Once cooked, remove from oven, let cool, and enjoy!


This dip is a staple for football games in our house – light, flavorful, and full of deliciousness!


Carrot bacon – carrot bacon recipe
2 cups finely chopped lettuce
1 cup chopped tomatoes
2 avocados, pitted, peeled, and mashed
1/2 cup chopped onion
1/3 cup cilantro, chopped
1 tsp garlic powder
1 tsp salt & pepper
Juice from 1 lime


– Follow recipe for carrot bacon.
– While carrot bacon cooks, prepare the guacamole by combining avocados, onion, cilantro, garlic powder, lime, and salt and pepper.
– Add the guacamole as a base to a serving dish.
– Add lettuce and tomatoes on top of guacamole.
– Once carrot bacon is cooked, make sure it is in bite sized pieces and add to the top of the dip.
– Serve with chips and enjoy!