Simone Reyes and Margot Ryan, rockstar animal activists are the guest chefs today on #LunchBreakLIVE making a Mini Vegan Meatball “Sub” with a Fast 3-Ingredient Chili and an Orange-Miso Chickpea Salad. To get tickets to Animal Recovery Mission Earth Day Event in Miami, FL on 4/22/17 click here: http://bit.ly/2nI4gaM

RECIPES

MINI VEGAN MEATBALL SUB

INGREDIENTS
1 pkg crescent roll dough (check ingredients – typically it is vegan but check and try to avoid palm oil)
1 Tbsp per muffin cup of marinara or pasta sauce
1 pkg Gardein Meatless Meatballs, partially defrosted on counter for 30 min
1 pkg vegan mozzarella cheese (Follow Your Heart)
DIRECTIONS

• Preferably in a silicon muffin pan (Bed Bath & Beyond)  If using a standard muffin tin, coat with a little oil to prevent sticking

1. Preheat oven to 375 degrees F
2. Cut the prepared crescent roll dough into 1 inch slices. Use fingers to create a disc to fill the muffin cup extending part way up the sides. Make as many as you can from the prepared dough.
3. Place 1 Tbsp of pasta sauce on each dough disc
4. Place a meatless meatball on the dough with sauce
5. Place 1 Tbsp more of pasta sauce on top of each meatless meatball
6. Place shredded vegan mozzarella on top
7. Bake in the oven at 375 degrees F for 20 minutes or until the dough is slightly brown and puffy

3-INGREDIENT CHILI

INGREDIENTS
1 box or can of kidney beans with bean juice
1 jar salsa
1 pkg Beyond Meat crumbles
salt and pepper to taste
garnish with shredded vegan fiesta blend cheese (Follow Your Heart)
serve with chips (optional)
DIRECTIONS

See Also

Meati Is So Meaty It’s Hard to Tell It’s Vegan

1. Place all the ingredients into a stock pot and heat until just under a boil

ORANGE-MISO CHICKPEA SALAD

INGREDIENTS
Dressing
1/2 cup orange juice
1 Tbsp light yellow miso (soybean paste)
1/4 cup organic rice vinegar
1 Tbsp maple syrup
1 clove minced garlic
1 tsp ground ginger
Salad
2 can organic chickpeas (garbanzo beans) drained, rinsed and placed in colander
12 cherry tomatoes (quartered)
1/2 cup of parsley, chopped
4 scallions (green onions) thinly sliced
black and white sesame seeds
DIRECTIONS

1. Place all the ingredients into a salad bowl
2. Toss with the orange-miso dressing
3. Enjoy