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
In a large shallow skillet saute meatballs until brown on at least 2 sides.
Add mushrooms and onions; cook until mushrooms are wilted and onions translucent.
Heat the oil in a deep large skillet and add flour; stirring until the mixture is golden brown.
Gradually, add water and coconut milk (1/2 cup at a time) while constantly mixing to prevent lumps.
Continue mixing until smooth.
Add bouillon cube, green seasoning. salt and pepper and let it simmer for a few more minutes until it thickens to your preference.
Pour the meatball mixture into the sauce in the deep large skillet and add the tomato and spinach; heat until spinach is wilted.
Finally, combine the meatballs and sauce in the pasta pot until the noodles are heated.