Ch.9 – Vegan "Meat"balls & Baked Penne | Plant-Based Cooking Class | Wicked Healthy Kids

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Eating Together: Eating together at the dinner table even once a week is a great way to connect with your kids over food. There are for sure certain flavors and textures that bring me back to childhood, so I like to bring those recipes into my own kitchen at home, creating new food memories with my family. These recipes are a comforting take on some of childhood Italian classics, with a plant-based twist.

Featured Recipes:
• Baked Penne
• Plant-Based “Meat”balls

Full recipes below!

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Kitchen tools we love and use:

Shun Classic 8″ Chef’s Knife:
Vitamin 5200 Blender:
Cuisinart Food Processor:
Lodge Cast Iron Skillets:
Microplane Zester:
KitchenAid Stand Mixer:
Bamboo Spatulas:
Boos Reversible Walnut Cutting Board:
Cuisinart Variable Speed Hand Blender:
Kota Granite Mortar & Pestle Stone Grinder:
OXO Stainless Steel Scraper & Chopper:
Carbon Steel Wok:
Bamboo Steamer Baskets:



Creamy and silky vegan ricotta layered with hearty pasta and Nana’s red sauce, who can beat this
comfort meal?! For a full Italian feast, pair this with Classic Italian “Meat”balls, garlic bread and a big salad.

1 box of penne pasta, cooked and strained

1 zucchini, peeled and cubed
1 Qt of Nana’s Red Sauce (p. 265 in the Wicked Healthy Cookbook) or your favorite jarred marinara
sauce (our favorite in a jar is Rao’s)
Handful of vegan parmesan cheese

Handful of vegan mozzarella
Tofu Ricotta (see recipe below)

1 block firm tofu, crumbled
3 T plain vegan cream cheese (we prefer Kite Hill or Miyokos)
3 T tahini
3 T nutritional yeast (optional)
2 t sea salt
10 ounces baby spinach, steamed and then chopped (optional)

1 lemon, juiced

1/4 t nutmeg

• Preheat oven at 380

• Crumble tofu in a bowl, add vegan cream cheese, tahini, nutritional yeast, sea salt, spinach, lemon juice
and nutmeg. Mix thoroughly.

• Add zucchini cubes to pasta in a large bowl.

• Ladle red sauce over pasta and zucchini, stir to combine.

• Take a casserole dish and add a layer of sauce on the bottom, then ¾ of the sauced penne, dollops of
ricotta and another layer of sauced pasta.

• Top with remaining sauce and and an even layer of your cheeses.

• Bake in the oven for 20-30 minutes (on the top shelf to melt cheese).

• Remove, cool and enjoy. This is a great family meal to freeze during the week!



Top these on your next saucy pasta dinner…or even better as leftovers for “meat”ball subs or pizza!

MAKES 10-12 large meatballs

1 lb plant-based ground beef (we prefer Lightlife, or Beyond Meat ground)
2 T onion granules
1/4 C vegan parmesan
1/4 C panko breadcrumbs
3 T fresh parsley
1/4 C white onion, small diced
1/4 t black pepper
1/2 t sea salt

1/2 t chili flakes (optional)

• In a mixing bowl, stir ingredients thoroughly.

• Roll into ping-pong ball sized “meat”balls.

• Heat a sauté pan (cast iron preferred) on medium to high heat.

• Add oil, and place “meat”balls around the pan, sautéing until charred around all sides. Turn
until evenly cooked.

• Place meatballs in a shallow dish, cover with a few ladles of Nana’s red sauce and garnish with parsley

• Serve alongside Baked Penne.

#stayhome #wickedhealthy #wickedkitchen


Farrah Phoenix says:

Cool channel. But, why do you not use ALL THE INGREDIENTS that you have before you? I mean, you put nutritional yeast in a small bowl but then not put the whole thing in your "ricotta". You even left some of the penne back in the pot. Just add all the COT DANG ingredients. You're giving me a complex.😂😂🤦🏾‍♀️🤦🏾‍♀️🤦🏾‍♀️🤦🏾‍♀️

Rachel Braxton says:

What brand of vegan cheese…I have had the worst luck finding a tasty brand

Linda Pesnell says:

❤️ Looks Delicious Thank You ❤️

Elissa Davis says:

Another awesome video

Callum Lock says:

Amazing! But how do you guys keep your cast iron pans so clean? 😀

Adeus doce eu says:

Amazing recipe! Thank you so much for sharing!

Robin Sutton says:

When I met my husband he refused to let me cook meat in his cast iron pans. He was very protective of them. Now I’m going vegan and understand his obsession.

Erica Cheek says:

Yum. I will try with macadamia ricotta.

Michael Spinelli says:

Great work, Chad! Loving your work at Wicked Healthy.

sharalli says:

Currently binging every one videos. Thank you 🙏🏼

Dionyzos says:

No Beyond ground beef in Germany unfortunately 🙁
I love the fact that companies are creating these amazing alternatives but availability here is still very poor.

Michelle De Los Rios says:

Keep the good work.

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