Vegan beyond meatballs

I finally got my hands on the new ground Beyond Meat and it is BEYOND amazing! I personally think it tastes better and has a better texture than their burgers. So good and only a few ingredients are needed to make these “meaty” morsels.

Ingredients

1 16oz package ground Beyond Meat

1/4 cup nutritional yeast

1/4 cup plain bread crumbs (you can use gluten-free)

2 tablespoons ground flax seed

1 tablespoon dried minced onion

1 tablespoon Napa Valley Rub seasoning (bought at Wholefoods - mixture listed below)

Pink salt and ground black pepper, to taste

Avocado oil spray, for cooking

Instructions

(Napa Valley Rub seasoning: garlic powder, sea salt, dehydrated sun-dried tomatoes, rosemary, fennel seed, lemon peel, black pepper and chili flakes)

Combine all ingredients together, in a medium mixing bowl, using your hands.

Form into 18 golf ball sized balls.

In a large pan, spray with oil and sear the outsides over medium high heat, until dark golden brown, flipping frequently.

Add desired sauce to pan (I used a vegan pesto - recipes in “sauces and dips”) and simmer for 10-15 minutes, until meatballs are heated through.

Serve over pasta (I used Miracle Noodle ziti), eat on their own, make a sandwich… the options are endless.

Store in an air-tight container in the fridge. Reheat in a pan sprayed with oil to crisp them back up.