Type what you have

Ingredients

• ✓ meatless ground beef substitute
• tomato
• olive oil
• onion
• garlic
• tomato sauce
• oregano
• salt
• black pepper
• vegan bread crumb
• parsley flakes
• garlic powder
• onion powder
• spaghetti

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

By fabeveryday

Ingredients

• ✓ meatless ground beef substitute
• cooking spray
• steak seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2. 2 Form ground beef substitute into three equal patties. Spray the top of each patty with nonstick spray and sprinkle with 1/4 teaspoon steak seasoning. Flip patties, place into the air fryer basket, then spray and season the other side.
3. 3 Cook in the preheated air fryer for 3 minutes. Flip and cook until done, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ meatless ground beef substitute
• cooking spray
• vegetable oil
• onion soup mix
• water
• cheddar cheese
• crescent roll

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch pie dish with cooking spray.
2. 2 Heat oil in a pan over medium heat; add meatless ground beef. Break up and cook through until browned and crumbly. Shake onion soup pouch, mixing up contents well. Using a spoon, scoop up half of the soup mix and incorporate into the pan. Add more to taste; discard remaining mix or reserve for another use. Stir in water.
3. 3 Remove from heat and fold in Cheddar cheese. The cheese should not be entirely melted, just evenly distributed through the mixture.
4. 4 Divide meatless mixture into 8 equal portions. Unroll crescent roll dough on a work surface, working on one at a time. Press dough with your fingers to flatten and slightly enlarge the space, making sure the widest area is facing you. Mound one portion of meatless beef mixture on the wide area and gently roll up to the tip. Tuck the edges of the roll up around the side of the bundle. Place in the pie plate. Repeat.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ meatless ground beef substitute
• sweet potato
• olive oil
• onion
• pea
• carrot
• lentil
• vegetable broth
• tomato paste
• yeast extract
• salt
• black pepper
• almond milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
3. 3 Bake in the preheated oven until tender, 10 to 15 minutes.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
5. 5 Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
6. 6 Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
8. 8 Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
9. 9 Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

By Buckwheat Queen

Ingredients

• ✓ meatless ground beef substitute
• onion
• cilantro
• paprika
• greek seasoning
• cumin
• cinnamon
• cayenne pepper
• salt
• black pepper
• pita bread
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ meatless ground beef substitute
• onion
• bread crumb
• egg
• garlic powder
• salt
• black pepper
• olive oil
• mushroom
• vegetable broth
• ketchup
• vegan worcestershire sauce
• cornstarch
• vegetable broth

Instructions

1. 1 Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
2. 2 Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
3. 3 Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
4. 4 Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
5. 5 Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
6. 6 Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

By RyanC Miami

Ingredients

• ✓ meatless ground beef substitute
• pasta shell
• olive oil
• fire-roasted diced tomato
• onion
• garlic
• italian seasoning
• salt
• black pepper
• spinach
• ricotta cheese
• egg
• marinara sauce
• parmesan cheese
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
4. 4 Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
5. 5 Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
6. 6 Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

By Pink Owl Kitchen