Names, dates, phone numbers: my memory fails me on these specifics nine times out of ten, embarrassing me to no end when I’m introduced to the same person for the seventh time. The one birthday I will always remember, of all things, is for someone I’ve never even met. Amy, the inspiration for Amy’s Kitchen, shares my same birth year, making it even more astonishing to recognize over 30 years of vegetarian and vegan meals made available to the masses, all from such humble beginnings. Those frozen samosa wraps, tamale pies (RIP), and vegetable barley soups saved my life back in high school, before I could even operate a toaster without causing a conflagration.
Where so many brands have failed and folded, Amy’s Kitchen has grown in leaps and bounds, expanding their dairy-free options exponentially while still maintaining high quality standards, and an endless hunger for both adventurous flavors and down-home comfort foods. Breaking into 2020 with a boom, Amy’s Kitchen has just unleashed a new line of ooey, gooey, cheezy vegan entrées, including two pasta dishes and two Mexican-inspired options. They’re all going into regular rotation here as emergency dinners at Casa BitterSweet, but if I had to play favorites, my money would be on the Vegan Broccoli & Cheeze Bake.
I’m rather picky about my pasta, to put it lightly, and I was stunned to realize a few bites in, going back to read the label, that these noodles were gluten-free, too. Tender, chewy, springy, the texture surpasses that of most average frozen wheat options, too. There’s no sacrifice nor compromise for accommodating such a range of dietary restriction; nothing makes it into the bowl but delicious, creamy instant gratification.
You really can’t improve on perfection, by definition, but you can match it on the same level in an equally compelling, yet wholly unique way. That’s where these fool-proof party starts come in.
Baked, not fried, to golden brown and crispy brilliance, this is the halfway homemade food hack that could very well become the stuff of legends. Better than mozzarella sticks, they won’t start to congeal and lose their luster the moment they hit the table. The breading ensures easy prep, no culinary skills required. Banishing greasy fingers by adding no extra oil means you could be saving your sofas- and stomachs- from unnecessary anguish later, too.
Tender spiral noodles and organic broccoli, bathed in luscious, creamy vegan cheese sauce burst forth from their crisp breaded shells, a rush of comfort and savory satisfaction in every bite. This is one unforgettable finger food that will serve you well for many happy years, too.
- 2 (9.5-Ounce) Boxes Amy's Kitchen Vegan Broccoli & Cheeze Bake
- 2 Teaspoon Potato Starch
- 1/2 Cup Breadcrumbs (Gluten-Free, if Needed)
- 1 Teaspoon Dried Parsley
- 3/4 Teaspoon Chili Powder
- Preheat your oven to 400 degrees and line a baking sheet with a silicone baking mat or piece of parchment paper; set aside.
- Heat the Amy's Kitchen Vegan Broccoli & Cheeze Bakes according to the microwave instructions on the package and let cool for at least 15 minutes, until cook enough to handle. Transfer to a large bowl and mix together with the potato starch.
- In a separate bowl, mix together the breadcrumbs and seasonings until well combined.
- Use a medium cookie scoop or ice cream scoop to dose out balls of the mac and cheese mixture, one at a time, directly into the breadcrumbs. Toss to coat, and lightly pack the balls together with you hands, rounding them out as you go. Place on the prepared baking sheet about 1 inch apart.
- Bake for 15 - 20 minutes, until golden brown all over. Serve with marinara sauce, ranch dressing, sour cream and onion dip, sharp mustard, or even BBQ sauce, if desired!
Leftover balls can be stored in an airtight container in the fridge for up to a week. To reheat, cook in a 350 degree oven for 5 – 8 minutes, until warmed through.
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Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 55mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 3g