I continue to love Beyond Meat. Sorry, not sorry, haters!
Recipe Inspired by The Green Life Recipe | Makes: | Time: ~30 min
1 package of ground Beyond Meat
1 tsp coriander seeds
½ tsp fennel seeds
½ tsp mustard seeds
½ tsp smoked paprika
½ tsp turmeric powder
½ tsp ground cinnamon
1 28 oz can crushed tomatoes with basil
1 cup coconut milk
2 tsp coconut sugar
A big pinch of sea salt
Maybe some pasta or rice if you're up for it (we did pasta with spinach)
Fresh basil for garnish to make it pretty
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
Place the coriander, fennel and mustard seeds in a small skillet and toast on low heat for a few minutes, until fragrant (be careful not to burn them). Let cool slightly and transfer to a mortar and pestle. Crush the seeds, then add the smoked paprika, turmeric and cinnamon. Set aside.
In a large bowl mix the seasoning into the ground Beyond Meat until thoroughly mixed through.
Form Beyond Meat mixture into balls. Add each ball to the pan, evenly spaced.
Bake uncovered for 18-22 min.
While the Beyond Meat-balls bake, place the crushed tomatoes in a medium saucepan and warm over low heat. Add the the sugar and sea salt. Stir in coconut milk, and let simmer until warm.
Bring It Home
Plate your meatballs (over rice or pasta, if using). Then pour the sauce over top. Add some fresh basil if you're feeling fancy. Enjoy!