Neat Recipe – Garlic Roasted Vegetables with Mini neatballs



6 cup vegetables, diced in small ½” pieces (Squash, carrots, onion, eggplant, celery, bell pepper, sweet potato, whatever you have on hand!)

½ cup olive oil

Salt & Pepper

6 cloves garlic, minced

1 package neat Italian, neat egg

½ parmesan cheese, or vegan cheese

1 cup vegetable stock

Optional: Serve over Quinoa, Rice, or Pasta

Preheat oven to 450. In a large bowl, toss vegetables in olive, garlic, and add salt and pepper to taste. Line a deep cookie sheet with sides or a deeper roasting pan with a silicone non-stick mat or spray with cooking spray. Arrange the veggies in a single layer on the sheet or pan and roast at 450 for 20 minutes.

Meanwhile, mix the packet of neat Italian, with 2 eggs or substitute (neat egg), and ½ cup parmesan cheese or vegan cheese. Add water, 1 tablespoon at a time, until the mixture is thoroughly moistened, yet still formable. Make 12-15 mini meatballs, approximately the diameter of a quarter or smaller.

After the veggies have cooked 20 minutes, remove the tray from the oven. Place the mini neatballs on top of the veggies. Pour 1 cup of vegetable stock over the neatballs and the veggies. Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges. Serve over quinoa, rice, or pasta, or makes a filling and healthy meal just as the veggies and neatballs!


Five Alarm neat Chili and Mini Corn Muffins – Vegan

Five Alarm neat Chili (Vegan)



¼ cup olive oil
3 cloves garlic, minced
½ medium onion, diced
2 fresh, hot chili peppers, like serrano or red hot cherry, finely diced
1 Tablespoon garlic powder
3 Tablespoons chili powder (our favorite, McCormick Hot Mexican Chili Powder)
1 large 28 oz. can diced tomatoes
1 large 28 oz. can tomato sauce
2 teaspoons black pepper
2 teaspoons salt
1 15oz can dark red kidney beans, with liquid
1 15 oz can light red kidney beans, with liquid
2 15 oz cans pinto beans, with liquid
1 beer or 2 cups of water
1-3 teaspoons of cayenne, depending on desired spiciness
2 packs neat Original, prepared as crumbles

In a large pot, sweat garlic, onion, and peppers in olive oil, cook until onions are translucent.

Add all remaining ingredient, except neat. Bring to a boil and simmer at least 30 minutes or up to 2 hours, the chili will develop more flavor the longer it cooks. Just before serving, stir in the prepared neat crumbles. Top with sour cream, cheese, and chopped onion. Have a drink close by….and enjoy!

Mini Vegan Corn Muffins (made with the neat egg)

2 neat eggs
1 cup almond milk
½ teaspoon baking soda
6 Tablespoons vegan butter, melted
½ cup sugar
¾ cup cornmeal
¾ cup flour

Preheat oven to 350. Grease mini muffin tins. In a mixing bowl, stir together prepared neat eggs, milk, baking soda, and melted butter. Then, add sugar, cornmeal, and flour and mix well. Fill muffin tins ¾ of the way full. Bake at 350 for about 15 minutes. Makes 24 mini muffins.


Neat Recipe – neat Mexican Taco Bowls

neat Mexican Taco Bowls

— with cilantro lime quinoa and vegan cashew chipotle dressing —

Vegan Cashew Chipotle Dressing

½ cup cashews, raw, unsalted
1 can of chipotle peppers
1 small can tomato paste
1 lemon

In a saucepan, soak ½ cup cashews in 1 ¼ cup of water. Simmer over low heat for 30 minutes.

Blend the cashew and their water in a food blender/processor, until smooth.

Add 2 tablespoons of liquid from a can of chipotle peppers in adobo sauce. Add 2 tablespoons of tomato paste and the juice of 1 lemon. Add a pinch of salt, if desired. Blend until smooth. Use this dressing for all your neat Mexican recipes!

neat Mexican Taco Bowls (Serves 4-6)

1 package 10” flour tortillas
1 package neat Mexican, cooked into crumbles, per package directions
1 cups quinoa (dry), cooked and cooled

1 can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 avocado, diced
2 limes
1 handful of cilantro, chopped
+ Your favorite taco toppings


The taco bowls are easy to make—and these can be prepared ahead of time and stored in a zip lock bag. Preheat oven to 350 degrees. Grease the outside of an over turned oven safe bowl. Place the flour tortilla on the overturned bowl. Bake for ~10 min or until slightly toasted. Repeat the process for 4-6 taco bowls.

Mix the quinoa (cooked and cooled) with the black beans, corn, juice of 2 limes, and cilantro. And quinoa mixture to the bottom of each taco bowl. Top with prepared neat Mexican crumbles. Add your favorite taco toppings (salsa, jalapenos, etc). Then, add the finishing touch, Vegan Cashew Chipotle Dressing. Ole!

neat-mexican-taco-bowls_sc1 neat-mexican-taco-bowls_sc2


Neat Recipe – Cranberry and Orange Muffins

Cranberry and Orange Muffins


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 servings


2 cups organic all-purpose flour
1/2 cup organic brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground cloves
1 tbsp Neat Egg™
2 tbsp water
2 tsp finely grated orange zest
1 cup orange juice
1/4 cup olive oil
1 tsp vanilla
1/2 cup frozen cranberries


Preheat oven to 375°F. Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and ground cloves until well combined; set aside.

In separate bowl, whisk Neat Egg™ with water until blended; whisk in orange zest, orange juice, olive oil and vanilla until blended. Stir into flour mixture just until moistened; fold in cranberries. Scoop evenly into muffin cups.

Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely.


Alternatively, substitute 1 tsp apple pie or pumpkin pie spice for cinnamon, ginger, nutmeg and cloves.

If desired, use dried cranberries instead of frozen ones.

Nutrition Facts

Per 1 muffin
Calories 150
Fat 5g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 25g
Fiber 1g
Sugars 8g
Protein 2g