Vegan Cheese & Plant-Based Meatball Pasta
Dinner's done in the time it takes to boil pasta!
Cook 3 cups (750 mL) tube pasta, such as penne, according to package directions. Drain; keep warm. Meanwhile, make a super smooth vegan cheese sauce in under 5 min., with only 5 ingredients. In a pot, whisk 3 cups (750 mL) unsweetened oat milk with ¼ cup (60 mL) all-purpose flour until smooth. Bring to a simmer for 2 min. to thicken. Off the heat, whisk in about 200 g shredded cheddar-style vegan cheese, plus 1 tsp (5 mL) each dry mustard and salt until smooth. Add at least ½ pkg frozen plant-based meatballs. (Aim for 4 servings.) Cover and cook over low heat until meatballs are hot, about 8 min. Stir in pasta.
Cheat's Couscous Tagine
Big Moroccan-style flavours in less than 20 min.
Make about 1 cup (250 mL) couscous according to package directions keep warm. In a pot, mix 2 cups (500 mL) vegetable broth, 1 cup (250 mL) Compliments Original Pasta Sauce, 2 thickly cut carrots and 1 tsp (5 mL) each cinnamon, cumin and smoked paprika. Cover and simmer for 5 min. Add at least ½ pkg frozen plant-based meatballs. (Aim for 4 servings.) Simmer, uncovered, until plant-based meatballs are hot and sauce is slightly thickened, about 5 min. In the last 3 min. of cooking, stir in about 8 roughly chopped Swiss chard leaves until wilted. Mound couscous in dishes. Ladle meatball mixture and sauce over top.
Hot BBQ-Sauced Plant-Based Meatball Subs
A crowd-pleasing hot sandwich that takes just minutes to make.
In a pot, combine at least ½ pkg plant-based meatballs and enough vegetable broth to cover. Cover and simmer until meatballs are hot, about 5 min. Stir in thinly sliced sweet red pepper; cook, uncovered, for 3 min. Add about ⅓ cup (75 mL) your choice of BBQ sauce to a large bowl. Using a slotted spoon, transfer meatballs and red peppers to BBQ sauce. Toss to coat. Fill panini buns.