I made the chunky and flavorful sauce for this pasta by chopping up an onion and a batch of cilantro, which I added to a baking dish. The Beyond Meat beef crumbles and pasta sauce was poured over these ingredients, which I stirred together and baked at four-hundred degree Fahrenheit for about a half hour.
The pasta I used for this dish was purchased in a pack of four from Costco and is the La Pasta Di Gragnano brand. This organic pasta has a great flavor and I would definitely purchase it again. Al dente texture can easily be achieved with this type of pasta, but I actually prefer my noodles on the soggy side.
After my pasta sauce finished baking, I scooped a generous portion on top of my bowl of noodles and sprinkled chili pepper flakes on top.
The video illustrates how I created this hardy plant-based pasta dish.
If you would like to try Beyond Meat but it is not yet available in your area, it is available over on Amazon.
Growing up I always heard about hot pockets, but I honestly never tried these. I used to eat pepperoni pizza, but now that I am vegan I seek out other alternatives. Sometimes you get a craving for plant-based junk food, and the Gardein pizza pockets hit the spot.
The pizza pockets had realistic tasting pepperoni and cheese, but maybe I just think that because I have not had either of these in a few years.
These pizza pockets were $4.99 for a pack of four at Walmart, so these would only be a treat that I eat occasionally.