Beyond Meat Recipes
As a vegetarian for nearly 10 years, I couldn’t believe that food could taste as close as meat (or at the very least, what I remember the meat flavoring like). However, after attending a vegan festival in my neighborhood this spring, we decided we’d have a Beyond cheeseburger to laugh at. The moment we watched the vendor put it onto the grill, then topping it off with all the fixings and then serving fries along the side We found a spot on the lawn for a picnic. Five delicious recipes that are beyond meat are like this:
1. Beyond Meat Vegan Meatballs Recipe
- Beyond Meat beef ground frozen and thawed
- Golden crackers
- Spaghetti sauce
Step 1: Combine the thawed Beyond Ground onions, spinach crackers, garlic as well as black pepper, in a large mixing bowl.
Step 2: Mix the meatball mixture until it is well mixed.
Step 3: Form into 20 golf-ball-sized meatballs and place them in with baking paper. Cook for about 20 mins. If you’re making spaghetti and meatballs, follow the instructions inside the recipes box!
2. Meatloaf With Stuffing
- Beyond Beef
Step 1: Sauté the ingredients for stuffing.
Step 2: Mix the Beyond meat and lentil mixture
Step 3: Make it into an oven-proof loaf pan. Bake. Voila!
3. Vegan 20 Minute Creamy Sausage Pasta
- 8 dried pasta of your preference
- 6 oz bag spinach
- 14 oz vegan Italian sausage, crumbled
- 2 cloves of garlic, minced
- 1 cup of vegan cream cheese
- The zest of 1 lemon
- 1/4 cup pesto
- 1 TB nutritional yeast
- 1/4 cup veggie broth
- 1/4 cup of shredded vegan parmesan cheese
Step 1: Cook pasta in boiling water according to the directions on the packaging.
Step 2: While the pasta cooks in the skillet, heat it at medium-high temperature. In the case of Beyond Meat no oil is required, but if not, you can add oil 1-2 tablespoons to the pan. Add the crumbles into your pan, and then cook them according to the directions on the packaging. 4 to 5 minutes should be enough! In the last few minutes of cooking the sausage and the spinach is added and sauté until it becomes the spinach is wilted. Place the sausage and the spinach on a clean , dry plate and place aside.
Step 3: Add 1 tablespoon of oil in the saucepan. Once the oil is hot, add the garlic. Cook for about 30 secs or till it is fragrant. Add the cream cheese and vegetable broth and stir until the cream cheese has melted.
Step 4: Incorporate nutritional yeast, pesto along with lemon zest. Stir until completely combined. Remove the pan from the stove, mix in the pasta that has been cooked along with the sausage and spinach, then serve! Add vegan parm.
4. Vegetable Chili with Lentils
- 1 medium onion diced
- 1 Red Bell Pepper diced
- 1 medium zucchini cut into half moons
- 1 large sweet potato diced
- 1 carrot cut
- 1/3 cup of dried brown lentils, rinsed and separated
- 7 cups vegetable broth
- 1/2 teaspoons of chili powder
- 1 teaspoon of smoked of paprika
- 1 teaspoon powdered cumin
- Salt and pepper according to your taste
- 1 oz vegan beef crumbles alternatively, like Gardein “The Ultimate Beefless Ground” OR Beyond Meat.
- Hot sauce optional
- Fresh cilantro chopped
- Green onions, sliced
Step 1: Cut up all fresh vegetables and place in an enormous soup pot together with cooked lentils, vegetable broth and dried. Bring the soup to a boil, including chili powder, smoked paprika and cumin. Cook for 20-30 minutes, or until the vegetables are soft and lentils are cooked.
Step 2: While you’re at it, in a non-stick skillet, cook your meat of choice crumbles (if you’re using) until golden brown. I prefer only half of the package but if you’re looking to make it “meatier” then feel free to make use of the entire thing. Take it off the stove.
Step 3: When the vegetables are cooked and the lentils have softened take the chili off its heat and then add the vegan beef crumbles. Stir. Add salt and pepper to suit your flavor. Ladle into bowls , and then top by hot sauce, chopped cilantro as well as green onions, should you be desired.
5. Vegan Bacon Cheeseburger
- 4 veggie burger patties * made from plant matter
- 4 slices of vegan melt-able cheese or cheese sauce made from vegan
- 8 slices vegan bacon
- 1 tbsp of vegan butter (like Earth Balance)
- 1 box Vegan biscuit dough**
- 1 cup of powdered sugar
- 2 Tbsp of non-dairy milk
- Vegetable oil to fry
Step 1: On a non-stick surface (I employed greased parchment) place the biscuits in their raw state. If you want to make an opening for a donut in the middle, you can make use of a smaller glass that has been greased to cut the donut hole. However, I’ve found that donut buns stay better when they do not have a hole for a donut.
Step 2: Heating about an inch of oil inside a large skillet at medium to medium-high temperature. It is possible to test whether the oil is heated enough by dropping the chopstick or wooden spoon into the oil and checking for steady bubbles on contact. When the oil is heated then drop the biscuits into the oil and cook them for one minute each on both sides until they turn golden brown. Take them out and place them on a towel lined with paper or on a drying rack that has paper towels beneath.
Step 3: Mix both the non dairy milk and powdered sugar in the bowl of a small spoon to create the glaze. When the donuts are cool to the touch then dip them in the glaze, making sure to cover every surface. Put them onto a rack for drying.
Step 4: Cook the vegan butter on medium-high temperature in a pan, and fry bacon slices until crisp on both sides. It’s usually just a couple of minutes per side. Place the bacon slices on a towel lined plate.
Step 5: The burger patties made from plant-based protein cook for 3 minutes on each side on medium-high heat or until golden. In the final minutes of cooking, put the vegan cheese over the burgers. Cover them with a lid, so that they melt.
Step 6: If you want to make donut halves into buns, cut them in half and then toast them in the pan. If not, use the whole donuts to make buns.
Step 7: Assemble your burgers! Put a cheeseburger on top of two bacon slices inside the donut buns. Enjoy!
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