No Bull Burgers: Meatballs, Tacos + Baked Pasta Recipes!

Y’all know how much I adore the Beyond Meat burger or the Impossible burger. And though they both taste UNREAL, they are both fatty, full of a long lost of ingredients and expensive as hell.

And so, I’ve been feasting on these No Bull Burgers which come in four flavors (Original, Savory Mushroom, Sun-dried Tomato and Spicy Italian) and are composed mostly of just lentils, spinach, caramelized onions, garlic, carrots, eggplant and various spices. They’re also gluten-free, hold together super well and aren’t dry and bland like most store-bought burgers. I’ve used them in multiple dishes over the past few weeks and I don’t feel weighed down and bloated like I do when I eat Beyond Burgers or other soy and gluten-based patties. I love that they’re super healthy options are SO yummy, but don’t lack in flavor, texture and versatility.

I’ve been enjoying them just straight-up as veggie burgers on a bun, but also been using them as taco meat, in queso dip, in soup, as meatballs and as a base for a thick pasta sauce. Check out this delicious BBQ meatball recipe from Vegan Junk Food and the other tasty ways I’ve been using No Bull Burgers!

BEER BBQ MEATBALLS

2 4 oz No Bull Burgers, crumbled

2 tbsp ground flaxseed

1/4 cup water

1/2 yellow onion, chopped

2 cloves garlic, minced

1 tbsp tomato paste

1 tsp tamari

1/2 cup bread crumbs

1/2 cup minced walnuts

2 tsp Italian herbs

1 12 oz can beer

2 cups organic BBQ sauce

Preheat oven to 350 degrees
In a small bowl, mix flaxseed with water and let sit for 10 minutes
In a medium saute pan, cook onion in olive oil for 10 minutes
Add garlic and No Bull Burgers and cook for 5 more minutes
In a mixing bowl, combine all other ingredients and onion/burger mix, except for beer and BBQ sauce and mix until well combine
Form dough into meatballs and place on a parchment paper lined baking sheet
Cook at 350 degrees for 30 minutes, turning halfway through
While the meatballs cook, mix together beer and BBQ sauce until well combined
Once meatballs are cooked, add them and the BBQ mix to a saucepan and bring to a boil
Reduce to a simmer, then cook on low heat for 20 minutes, turning meatballs every few minutes
Serve with toothpicks or on sliders

NO BULL BAKED PASTA

1/4 lb cooked pasta

1 No Bull burger, crumbled

2 cups pasta sauce

1 tsp garlic powder

1/2 cup shredded vegan mozzarella (Miyoko’s is my favorite)

Preheat oven to a high broil
Cook crumbled burger in a saute pan in olive oil over medium heat for five minutes
Add pasta sauce and garlic powder and bring to a low boil
Reduce to low heat and cook for five more minutes
Add cooked pasta to another nonstick skillet, top with pasta sauce and shredded cheese and then broil for 3-5 minutes or until cheese bubbles