| Plant Boss

Ingredients

• FOR THE MEATBALLS:
• 3.39 oz. package Plant Boss Meatball Mix
• 1 Tbsp. neutral oil
• 1 cup hot water
• 1/4 cup breadcrumbs
• 1/4 cup onion, minced
• 1 Tbsp. parsley, minced
• 1/4 tsp. salt
• FOR THE MUSHROOM SAUCE:
• 2 Tbsp. olive oil
• 8 oz. baby bella mushrooms, sliced
• 1/4 tsp. black pepper
• 1/4 cup vegan butter
• 1/2 cup flour
• 3 cups vegetable broth
• 1 cup almond milk
• Preheat oven to 350°.
• Combine meatball mix, oil, water, breadcrumbs, onion, parsley and salt. Stir well.
• Cover and let sit 5 minutes.
• Shape into meatballs by pressing 2 tablespoons meatball mixture together firmly, do not roll.
• Bake on lined sheet pan for 25–30 minutes.
• To make the sauce, heat olive oil in large skillet, add mushrooms and sauté for 5 minutes.
• Add salt, pepper, and vegan butter. When vegan butter is melted, sprinkle flour evenly over skillet and whisk to create a roux.
• Add vegetable broth and almond milk; whisk to combine.
• Cook over medium heat, stirring, until desired thickness is reached.
• Serve meatballs over rice, egg noodles, or mashed potatoes and top with sauce.