Neat Recipe – Neat Italian Stromboli

Vegetarian ~ Vegan (if vegan cheese is used) ~ Quick and Easy


1 pack neat Italian, cooked into crumbles, according to package instructions
1 jar pizza sauce, we used Muir Glen organic pizza sauce

Shredded mozzarella cheese, or vegan substitute

Pizza dough:

Combine the following 3 ingredients, let sit 10 minutes:
1 package active dry yeast
1 teaspoon white sugar
1 cup warm water
Then add:
2 1/2 cups bread flour
2 tablespoons olive oil
2 teaspoons salt

Knead 2 minutes, then let rest 5 minutes.  Roll dough into a 1/4″ thick circle

Preheat oven to 450.  To assemble the Stromboli, place pizza dough circle on a pizza pan or cookie sheet.  Spoon 1/3-1/2 cup pizza sauce only on half of the circle.  Top the pizza sauce with the cooked neat crumbles.  Then top with the mozzarella.  Fold the other half of the circle over top of the sauce/neat/cheese side, forming a semi-circle.  Seal the dough together around the edges by pressing a fork into both layers of dough.

Top the unbaked stromboli with the following (optional):

Olive oil, brushed on top
Parmesan cheese, or vegan substitute
Dried basil

Garlic salt

Bake in a 450 oven for 16-20 minutes until golden brown.  Let cool 5 minutes, then slice with a pizza cutter and enjoy!

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.


Happy St. Patrick’s Day!

What better way to celebrate St. Patrick’s Day, than a nice plate of Shepherd’s Pie!

Dig in!


1 Package neat Original Mix
1 Tbl olive oil
1 large onion, chopped
2 carrots, diced
1 cup beef or vegetable stock
1 Tbl tomato paste
3 Tbl Worcestershire Sauce
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
1 cup Frozen peas
½ cup stock
1 Tbl cornstarch

2lbs. Baking Potatoes
4 Tbl butter
3/4 cup heavy cream
½ cup sour cream
1 tsp salt
¼ tsp black pepper
½ tsp paprika

Peel and cut potatoes in large chucks.  Place in large pot with water to cover by 1 inch.  Bring to a boil over high heat, reduce and simmer until the potatoes are tender.

ShepherdsPie_2Prepare neat Original according to package.  Brown mixture in large saut© pan, remove and set aside.  Heat olive oil in pan, add onion and diced carrots.  Saute until soft, about 7 minutes. Add 1 cup stock, tomato paste, and Worcestershire sauce.  Add dried thyme, salt and pepper.  Return neat crumbles to pan and stir in peas.  Mix ½ cup stock with the cornstarch until dissolved.  Pour into mixture and bring to a boil.  Simmer until thickened.

Drain the cooked potatoes.  Mash potatoes with mixer or potato masher.  Stir in butter to hot potatoes.  Add heavy cream, sour cream, salt & pepper.  Mix until smooth.  Place neat and vegetable mixture in bottom of a 2 quart baking dish or pie plate.  Top with mash potatoes.  Sprinkle top with paprika.

Bake at 350 degrees for 30 minutes, until heated through and potatoes are slightly browned.  Serve immediately.

Photos and recipe by Lisa Ventura.