Vegetarian Lunch Recipes
Name of Recipe: OmniPork Meatballs Pasta
Recipe author:Sabina
Ingredients:
OmniPork Meatballs (4 pcs)
OmniPork (Defrosted) |
1/2 pack (115g) |
Daiya Mozzarella Cutting Board Shreds |
4 tbsps (28g) |
Bragg Nutritional Yeast |
1 tsp (5g) |
Cauliflower (Chopped) |
1/2 cup (50g) |
Garlic (Chopped) |
1 clove (3g) |
Onion (Chopped) |
1/4 cup (40g) |
Olive Oil |
1 tsp (5ml) |
Pasta
Quinua Real Quinoa & Rice Spaghetti (Uncooked) |
1/4 box (63g) |
Amy's Vegan Butter Nut Squash Soup |
1/2 can (123ml) |
Instructions:
Preheat oven to 180°C. Spread olive oil evenly over baking sheet.
- In a bowl, mix omnipork, Daiya Mozzarella Cutting Board Shreds, Bragg Nutritional Yeast, chopped cauliflower, garlic and onion. Shape mixture into 4 meatballs. Place meatballs on baking sheet and bake for 20 minutes.
- Mix and blend sweet potato, chickpeas, and 1/4 cup Califia Farms Unsweetened Almond Milk in blender until hummus is smooth.
- Bring a pot of water to boil. Cook Quinua Real Quinoa & Rice Spaghetti for 12 minutes then drain. Place spaghetti in serving bowl.
- Place Amy's Vegan Butter Nut Squash Soup in a saucepan. Warm until heated, stir occasionally. Pour it in serving bowl and enjoy with meatballs!
Nutrition Facts
Energy (kcal) |
542.5 |
Protein (g) |
25.3 |
Total Fat (g) |
13.1 |
Carbohydrates (g) |
77.4 |
Dietary Fiber (g) |
9.5 |