Meatless Meatballs

Upgrade your Sunday sauce with these delicious meatless meatballs.

Ingredients:

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


Method
:

– 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.


Vegan Meatloaf

Warm up your home with this flavorful classic.

Ingredients:

1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
2 cloves garlic, minced
2 tsp tomato paste
1 tsp Italian seasonings
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
1/2 tsp ground paprika

Method:

– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last.
– In a greased baking dish, shape vegan meat mixture into a loaf.
– Cook for 25 – 30 minutes, 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.

Ingredients:

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

Method:
– 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!

Sneaky Squash

Got some extra veggies in the fridge? Want to sneak them into your dinner? This hack is for you!

The beautiful thing about vegetables like zucchini, summer squash, and carrots – you can sneak them into almost anything!

Making nacho cheese? Add some cooked carrots and or potatoes to the blender. Making a pasta sauce? Blend some cooked zucchini or summer squash and voila, a healthier pasta sauce. My personal favorite is adding an onion, and 2 summer squashes to my mac and cheese sauce.

This trick comes in handy for picky eaters, as these vegetables are not too flavorful, they can help make your dinner go farther and add extra nutrition.