If you are vegetarian, vegan, or just like plant-based foods, here are some recipes from the BEYOND MEAT company, the maker of Beyond Burgers! These recipes highlight some new products, as well as established products. YOU can make some great meals for yourself, family and friends.
All of the featured ingredients including Beyond Meat products can be found at local Walmart stores in California!
BEYOND MEATBALLS & SPAGHETTI SQUASH
Serves: 4
Prep time: 10 min
Cook time: 40 min
Ingredients & Measurement:
1 Package Beyond Meatballs
¼ cup Tbsp olive oil
1 28 oz can whole San Marzano tomatoes
½ yellow onion, diced
1 cup sliced cremini mushrooms
5-6 garlic cloves, slivered
¼ tsp red pepper flakes
1 tsp dried oregano
1 tsp salt
2 Sprigs basil
2 small/medium spaghetti squashes
Preparation & Instructions:
Preheat the oven to 400℉.
While the oven preheats, use a fork to poke holes into the spaghetti squash and microwave for 4 minutes.
Cut the squash in half and scoop out the seeds with a spoon.
Drizzle ½ tbsp olive oil on each half and season with salt and pepper.
Place the squash cut side down on a baking sheet and cook for 30 minutes.
For the sauce, pulse 1 can of tomatoes in a blender or food processor until it reaches your desired consistency, recommend smooth.
Alternatively, you may crush by hand.
Dice the onions into ¼ inch pieces.
Thinly slice the garlic and mushrooms.
Place a large saucepan over medium-high heat and add 2 tbsp olive oil.
Once the olive oil is hot add the Beyond Meatballs to the pan.
Allow them to cook for two minutes, flip, and cook for an additional two minutes or until they have formed a golden crust.
Remove the meatballs from the pan and set them aside.
Using the same pan, reduce to medium heat.
Add the onions to the pan, let cook, stirring occasionally for 3-4 minutes or until the onions have turned translucent.
Add the mushrooms, garlic, dried parsley, and red pepper flakes.
Cook for an additional 5-7 minutes stirring throughout.
Reduce the heat to low and add the tomato sauce and ½ tsp salt.
Let simmer uncovered for 10 minutes.
Then add the meatballs back to the sauce and cook for an additional 15 minutes stirring occasionally.
To serve, use a fork to separate the spaghetti squash “noodles.”
Pour the sauce and the meatballs directly into the spaghetti squash boat.
Top with torn fresh basil.
BEYOND BEEF BUDDHA BOWLS
Serves: 4
Prep time: 10 min.
Cook time: 15 min.
Ingredients & Measurement:
1 lb Beyond Beef®
2-3 cloves garlic, minced (1 tbsp)
¼ cup brown sugar
¼ cup soy sauce
1 tbsp fresh ginger
¼ tsp red pepper flakes
1 tbsp sesame oil
½ cup plant-based Mayonnaise
1 tbsp sriracha
1 tbsp lime juice
4 cups cooked brown rice
1 cup kimchi
1 cup shredded purple cabbage
½ cucumber, sliced into half-moons
1 avocado
½ cup sliced green onion
4 tsp sesame seeds
Preparation & Instructions:
Start by preheating a pan over medium-high heat, add the Beyond Beef and break into quarter-sized crumbles.
Let cook for 8 minutes or until a crunchy crust starts to form on the outside of the crumbles.
While the Beyond Beef is cooking, whisk together the garlic, brown sugar, soy sauce, ginger, red pepper flakes, and sesame oil in a medium bowl.
Once the Beyond Beef gets crunchy, turn the heat to low and add the sauce mix you just created.
Let simmer for 2-3 minutes or until the sauce has thickened and coated the Beyond Beef.
In a separate bowl make the spicy aioli by combining the plant-based mayonnaise, sriracha, and lime juice.
Assemble the bowls by scooping 1 cup brown rice, ¼ cup kimchi, ¼ cup purple cabbage, ¼ of the sliced cucumber, and ¼ of the avocado into each bowl.
Garnish each bowl with sliced green onions and sesame seeds.
BEYOND BEEF LETTUCE WRAPS
Serves: 4
Prep time: 15 min
Cook time: 30 min
Ingredients & Measurement:
1 lb. Beyond Beef®
1 diced yellow onion
1 tbsp. minced ginger
1 clove garlic
2 tsp. chili garlic sauce
1 tsp. brown sugar
1 tbsp. olive oil
¼ cup soy sauce
½ cup vegetable broth
1 chili pepper
Pepper
8 leaves butter lettuce
½ cup shredded carrots
1 cup rice noodles
¼ cup basil leaves
Vegan Peanut Sauce by The Spruce Eats
¼ cup Peanut butter
¼ cup Water
2 tbsp. Rice vinegar
1 tbsp. Soy sauce
2 cloves Garlic (minced & crushed)
2 tbsp. Lime juice
Preparation & Instructions
In a skillet over medium-high heat, cook onion and ginger until golden brown, about 4-5 minutes.
Add minced garlic and Beyond Beef®. Cook according to package, about 8 minutes, mixing and crumbling the Beyond Beef.
Stir in remaining ingredients: chili garlic sauce, brown sugar, olive oil, soy sauce, vegetable broth, and pepper (to taste).
Bring to a boil then let simmer for 10-15 minutes. The broth should be mostly evaporated.
While the Beyond Beef cooks, combine and mix all ingredients for Peanut Sauce in a bowl.
Prepare your assembly ingredients: shred carrots, separate lettuce leaves, slice chili pepper, and cook rice noodles.
To assemble: choose a piece of lettuce, add a scoop of Beyond Beef mixture.
Top with rice noodles, carrots, pepper, basil, and Thai Peanut Sauce.
Roll together and enjoy!
BEYOND SPRING BURGER
Serves: 4
Prep time: 5 min
Cook time: 40 min
Ingredients & Measurement:
4 Beyond Burger® patties (2 packages)
3 cups arugula
Caramelized Onions (recipe below)
4 slices Daiya smoked gouda cheese
4 ciabatta buns
Garlic aioli
Plant-based Caramelized Onions Recipe:
1 tbsp vegan butter
1 large yellow onion
1 tbsp coconut sugar
1 tbsp balsamic vinegar
2 cloves garlic, minced
2 teaspoons fresh thyme
Plant-based Garlic Aioli:
⅔ cup vegan mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
¼ teaspoon sea salt
2-3 tablespoons water (optional to thin)
Preparation & Instructions:
Vegan Caramelized Onions Instructions
Over medium-low heat, melt the vegan butter in thick-bottomed stainless steel or cast iron pan.
Add the sliced onions and cook for 10 minutes to soften.
Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized.
Stir them often enough so that they don’t burn, but not so much that they won’t brown.
Finish off with balsamic vinegar, thyme, and garlic.
Cook for an additional 3 minutes and set aside.
Vegan Garlic Aioli Instructions
Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor.
Process until smooth.
Scrape down the sides and then added as much water as needed.
Blend and repeat until desired consistency is reached.
Refrigerate in an airtight container until ready to use.
Vegan aioli will last up to seven days in the refrigerator.
Burger Instructions
Cook Beyond Burger® according to package instructions.
2-3 minutes before the patty is finished cooking add a slice of Daiya smoked gouda cheese and allow it to melt.
Toast ciabatta buns for 2-3 minutes.
Top with beyond burger patty followed by caramelized onions, fresh arugula.
Spread garlic aioli on top ciabatta half and enjoy!
BEYOND BEEF STUFFED MUSHROOMS
Serves: 8
Prep time: 15 min
Cook time: 35 min
Ingredients & Measurement:
16 oz. (1 package) Beyond Beef®
1 1/2 lb. baby mushrooms
2 tbsp. vegan butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Kosher salt
Freshly ground black pepper
1/4 c. vegan Parmesan, plus more for topping
4 oz. vegan cream cheese softened
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped thyme
Cooking spray for pan
Cilantro
Preparation & Instructions:
Preheat the oven to 400°.
Grease a baking sheet with cooking spray.
Remove stems from mushrooms and roughly chop stems.
Place mushroom caps on the baking sheet.
Melt butter in a medium skillet over medium heat.
Add Beyond Beef® and cook until it turns slightly browned.
Once browned add chopped mushrooms stems and cook until most of the moisture is out about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add breadcrumbs and let them toast slightly for about 3 minutes.
Season with salt and pepper.
Remove from heat and let cool slightly.
In a large bowl mix together Beyond Beef mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden roughly 20 minutes.
Anyone who likes good food should try some of these recipes. I found fo
Stevie Wilson
LA-Story.com
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