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Vegan Salisbury Meatball Pasta Recipe


2 16 oz. packs of Vegan Beyond Meat ground -scoop into meatballs

1 medium onion chopped

16 oz. portabella mushrooms sliced

1 large tomato chopped

1 1/2 cup fresh spinach chopped

14 oz. Box of Whole Wheat Penne Pasta (cook according to instructions on the box and drain)

Creamy Sauce Ingredients:

  • 2 tbsp Olive Oil

  • 2 tbsp All-purpose flour

  • 1 can coconut milk

  • 1/2 cup Water

  • 1 tbsp of green seasoning (optional)

  • 1 Beef-less bouillon cube

  • Salt To taste

  • Pepper To taste


  1. In a large shallow skillet saute meatballs until brown on at least 2 sides.

  2. Add mushrooms and onions; cook until mushrooms are wilted and onions translucent.

  3. Heat the oil in a deep large skillet and add flour; stirring until the mixture is golden brown.

  4. Gradually, add water and coconut milk (1/2 cup at a time) while constantly mixing to prevent lumps.

  5. Continue mixing until smooth.

  6. Add bouillon cube, green seasoning. salt and pepper and let it simmer for a few more minutes until it thickens to your preference.

  7. Pour the meatball mixture into the sauce in the deep large skillet and add the tomato and spinach; heat until spinach is wilted.

  8. Finally, combine the meatballs and sauce in the pasta pot until the noodles are heated.


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