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- be nice 😠🫶
- allllll summer long 📹: @Katie Winter 🌱
- this might be the recipe of the summer🤤 save this for your next bbq! recipe below⬇️ 📹: @theveganpigeon Grilled Onion Beyond Smash Burgers SERVINGS: 4 burgers PREP TIME: 5 minutes COOK TIME: 10 minutes INGREDIENTS: 2 packages Beyond Burgers 4 burger buns 4 slices of plant-based cheese 2 onions, sliced 1 tomato, sliced Shredded romaine lettuce Dill pickle chips Burger Sauce: ⅓ cup plant-based mayo 1 tbsp mustard 1 tbsp ketchup ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika 1 tsp apple cider vinegar 2 tbsp chopped dill pickles PREPARATION: 1. Preheat the flat top griddle to medium-high heat. Lightly coat with oil. Add onion slices and let onions grill for 2-3 minutes. 2. Add Beyond Burgers on top of sauteed onion slices. Use a burger press and ‘smash’ each patty into the onion slices. 3. Prepare plant-based burger sauce by mixing all ingredients together. Set aside. 4. Cook each burger for about four minutes before gently flipping, making sure to keep onions with the burger. Cook for about 4 minutes on the other side and gently flip again. 5. Add a slice of plant-based cheese, adding a bit of water (no more than 1 tsp) around the burger and covering to let steam until cheese is melted. If desired, toast each bun on the griddle for a few minutes. Lower heat on the griddle to keep all ingredients warm. 6. Assemble the smash burger, starting with coating the toasted buns with the burger sauce. Add 3-4 dill pickle chips to the bottom bun, along with sliced tomato and shredded lettuce. Top with the Beyond onion smash burger and cover with the top bun.
- My Roman Empire
- cow took "touch grass" literally. hasn't answered an email since. send snacks and a PTO form.
- grilled pizza >>>> save this recipe your next bbq! — 📹: @Matt Johnson Caribbean Inspired Flatbread Pizza SERVES: 4 PREP TIME: 15 minutes COOK TIME: 45 minutes INGREDIENTS: 1 pack Beyond Beef 1 can of pureed tomatoes 1 red onion 2 bell peppers 1 ripe plantain 1 bundle of scallions Plant-based mozzarella cheese Cinnamon Ground cloves Ground nutmeg Smoked paprika Onion powder Garlic powder Allspice Salt White pepper Chili powder Thyme Avocado oil Pizza dough (or use store-bought): Flour 1 tsp Salt 1 cup Water Olive oil 1 tbsp active dry yeast PREPARATION: 1. Turn on your grill, bring to medium-high heat 2. Wash & dry all produce 3. Dice bell peppers, thinly slice red onion, cut plantain in diagonal direction so they’ll lay flat 4. Oil skillet, place on grill, & bring it up to temperature 5. Add spices/seasonings to your can of tomato sauce, stir well 6. Add plantains to hot & oiled skillet, allowing them to pan-fry until golden brown (~3 minutes/side). Once finished, salt them immediately and set aside on a paper towel to drain the excess oil 7. To make the Beyond Beef topping: Add beef to the same skillet you cooked the plantains in and season with the same spices/ seasonings you used in the tomato sauce. Cook until crust forms, stir often (~5 minutes). Once finished, remove and set aside. 8. Add diced bell peppers & sliced red onion to skillet, cook until they begin to take on color, stir often (3-4 minutes). Remove from the skillet and set aside 9. To make the pizza dough: Combine dry ingredients with active dry yeast. Stir well until well-combined. Add water, mix well. Then add olive oil, mix well. You want the dough to be sticky but not so much that it falls apartt. If too dry, add more water. If too wet, add more flour. Let rest, before rolling, for at least 2-3 hours (for best results, overnight). 10. To make pizza: Add your sauce & the rest of your toppings. Place over the grill, allowing this to cook for about 7-10 minutes, or until the crust is crispy and golden brown. Cut into slices and serve!
- we let gen z take over our social strategy and they said “trust us” and hired a little cow. no resume. no context. just vibes. they showed up and we are all very concerned and confused. Send t&p's.
- @Veena Crownholm is a full-time content creator, TV host, and a busy mom who wasn’t sure a plant-based lifestyle would fit into her nonstop schedule. But when she gave it a shot, everything changed. Watch her story. #Beyond30DayChallenge
- got to hang with the cool kids at the men’s health lab this past week
- “I promise you it’s going to change your life.” Watch Kaylah's journey as she goes plant-based for 30 days, including lots of yummy Beyond Meat meals. More energy, better sleep, and a bigger impact than she ever imagined. #Beyond30DayChallenge
- extra pickles always 🙂↕️🥒 📹: @madisoneats Pickle Bun Beyond Burger Servings: 2 Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 2 cups shredded plant-based cheddar cheese 8 dill pickle slices, thinly sliced 2 Beyond Burger patties Optional toppings: plant-based mayo, mustard, lettuce, tomato, red onion Preparation: 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 2. Prep the pickles: Lay the pickle slices between paper towels and press gently to remove excess moisture. This helps the cheese crisp up properly and stick. 3. Form the “pickle bread”: On the parchment-lined baking sheet, divide ½ cup of shredded cheese into 4 piles, shaping each into a square or circle about the size of your burger patty. Lay 2 pickle slices on top of each cheese pile, then sprinkle a little extra cheese on top to “seal” the pickles in. 4. Bake: Bake for 10-15 minutes, or until the edges are golden and the cheese is crisp. Let the “bread” cool completely before assembling the burger—this helps them firm up. 5. Cook the Beyond Burgers: While the pickle bread cools, heat a skillet over medium-high heat. Cook the Beyond Burger patties for about 4 minutes per side, or until heated through and slightly crisp on the edges. 6. Assemble: Use two crispy pickle-cheese “breads” for each burger. Layer with Beyond patty, lettuce, tomato, onion, mayo, and mustard—or your favorite fixings. Pro tip: Let the cheese cool completely before handling, it helps prevent breakage and keeps the texture satisfyingly crispy.
- Can a celebrated chef and avid boxer crush the Beyond 30-Day Challenge? You’ll want to check out chef Marcos Spaziani’s game-changing journey #Beyond30DayChallenge 🥊🌱
- Don't know what to do with the leftover rice sitting in the back of your fridge? Now you do 🙂↕️ - 📹: @madisoneats Crispy Rice and Beyond Steak Salad Servings: 2–3 people as a main dish or 4 people as a side. Prep Time: 10 minutes Cook Time: 10 minutes INGREDIENTS: Crispy Rice: 2 cups leftover rice 1 tbsp soy sauce (or coconut aminos) 1 tsp chili oil Beyond Steak: 1 package Beyond Steak 1 tbsp olive oil 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper to taste Salad: 1/2 cucumber, thinly sliced 1/2 cup edamame, cooked 1 avocado, diced 1/4 red onion, thinly sliced 2 green onions, chopped Asian Dressing: 1/4 cup olive oil 1/4 cup toasted sesame oil 3 tbsp soy sauce (or coconut aminos) 3 tbsp rice vinegar 2 tbsp maple syrup or agave 1 1/2 tsp ground ginger 1/2 tsp kosher salt 1/2 cup non-dairy mayo (optional, for a creamy texture) PREPARATION: 1. Preheat oven to 400°F (200°C). In a bowl, mix the leftover rice with soy sauce and chili oil until evenly coated. Spread the rice onto a parchment-lined baking sheet in a thin layer. Bake for 20–25 minutes, flipping halfway through, until crispy and golden brown. 2. Heat a pan over medium-high heat and add olive oil. Toss Beyond Steak pieces with garlic powder, onion powder, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until browned and slightly crispy. Remove from heat. 3. In a small bowl or jar, whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, ground ginger, salt, and non-dairy mayo (if using). 4. In a large bowl, combine cucumber, edamame, avocado, red onion, and green onions. Add the crispy rice and cooked Beyond Steak on top. Drizzle with the dressing and toss gently to combine. 5. Serve immediately and enjoy this crispy, savory, and fresh salad!
- A yummy recipe to help kick off your weekend!! 💚 Beyond Steak Stuffed Shawarma Pita Wrap SERVES: 4 PREP TIME: 30 minutes COOK TIME: 15 minutes INGREDIENTS: Main Wrap: 1 bag Beyond Steak 4 pita breads (store-bought, pizza dough, or homemade – see Pita section) 8 tbsp Toum (see Toum section) 12 tomato slices 2 cups baby spinach 8 cucumber slices (English or Persian, long and thin) 16 pickled turnip pieces (see Pickled Turnip section) 3 tbsp shawarma spice (store-bought) 2 cups tabbouleh (see Tabbouleh section) 4 tbsp avocado or olive oil 2 tbsp chopped fresh mint 2 tbsp chopped fresh parsley Toum (Garlic Sauce) 15 garlic cloves 1 ½ cups oil ⅛ cup lemon juice ½ tbsp kosher salt ⅛ cup ice water Tabbouleh: 1 cup cooked quinoa 4 tbsp minced shallot ½ tbsp chopped fresh mint 3 tbsp chopped fresh parsley 2 tbsp lemon juice 2 tbsp olive oil Salt to taste Pickled Turnips: 1 medium turnip, peeled and cut into matchsticks 1 medium red beet, peeled and cut into matchsticks 1 garlic clove 1¾ cups filtered water 1 cup white vinegar ¼ cup kosher salt PREPARATION: Pickled Turnips: 1. Place turnip, beet, and garlic into a heat-safe container. 2. Bring water, vinegar, and salt to a boil in a small pot. 3. Pour hot liquid over veggies to fully submerge. 4. Let cool, then refrigerate. Toum: 1. Blend garlic and salt in a small food processor until finely minced. 2. Add lemon juice and pulse again. 3. Slowly drizzle in oil and ice water while blending. 4. Blend until light and fluffy. Set aside. Tabbouleh: 1. In a bowl, combine quinoa, shallot, mint, parsley, lemon juice, and olive oil. 2. Mix well and season with salt. Set aside. Beyond Steak: 1. Prepare steak tips according to package instructions. 2. Once cooked, turn off heat and toss with shawarma spice. Assemble the Wraps: 1. Brush pita with olive oil. 2. Spread 2 tbsp of toum on each pita. 3. Add tabbouleh on top. 4. Layer with baby spinach, tomato slices, pickled turnips, cucumber, and steak. 5. Sprinkle chopped mint and parsley over the top. 6. Serve open-faced and enjoy!
- Sage was skeptical a plant-based diet could fuel her grind as a two-time U.S. Open surfing champ. 30 days later? Better sleep, faster recovery, and stronger performance in the water. 🌊🏄♀️ Safe to say it was beyond worth it. #Beyond30DayChallenge
- dropping some inspo for your next bbq 🙂↔️
- 💪🏾 Jarred Vanderbilt’s game? Elite. His protein? Clean. He’s been plant-based for years—and Beyond Meat is part of the reason he feels that good. 🌱 Watch how clean fuel powers his peak performance.
- This is not a moment. It’s a movement. And it all starts now. Real people. Real breakthroughs. Expert-backed insights. Clean, plant-powered fuel. We’re flipping the script on what it means to feel good—and this is just the beginning. Watch lives change week-over-week as part of a 30-day lifestyle challenge. Follow along as the stories drop. Trust us...you’ll want to see this.
- He didn't think it was possible. Watch what happens when @Christopher Spencer takes the Beyond 30-Day Challenge. Tune in, the plant-based challenge has begun. #plantbased #beyond30daychallenge #beyondmeat
- caesar salad szn >>> full recipe with our new Beyond Chicken pieces below! ⬇️ 📹: @Katie Winter 🌱 SERVINGS: 4 servings PREP TIME: 5 minutes COOK TIME: 7 minutes INGREDIENTS: 1 bag Beyond Chicken Pieces ½ tsp onion powder ½ tsp garlic powder Plant-Based Caesar Salad Dressing ½ cup olive oil 1 tbsp tahini 1 tbsp dijon mustard 2 cloves garlic, minced 2 tbsp lemon juice 2 tbsp capers 1 tbsp vegan worcestershire sauce ½ tsp salt ½ tsp pepper Breadcrumbs: 3 slices of plant-based bread ½ tbsp avocado oil ¼ tsp salt ¼ tsp pepper 1 tsp garlic powder 1 tsp onion powder ½ tsp oregano Salad: 2 heads Romaine lettuce, chopped 6 large kale leaves, chopped Plant-Based Parmesan, grated, to garnish Lemon Zest, to garnish PREPARATION: 1. Heat a large-pan over medium-high heat. Cook the Beyond Chicken pieces per packaging instructions, seasoning as desired. 2. In a small blender cup, add olive oil, tahini, dijon mustard, minced garlic, lemon juice, capers, vegan worcestershire sauce, salt, and pepper. Blend until thoroughly mixed together. Set aside. 3. If garnishing with fresh breadcrumbs, add a few slices of bread to a food processor and let roughly mix, getting multiple sizes of breadcrumbs for variety. Spray or drizzle with your choice of oil and season with onion powder, garlic powder, salt, pepper, and oregano. Toast in an oven or airfryer for 5-7 minutes, checking frequently to avoid overtoasting. 4. Chop romaine lettuce and de-stemmed kale roughly into bite sized pieces. Add to a mixing bowl and coat with the plant-based Caesar dressing. Add breadcrumb topping, Beyond Chicken Pieces, plant-based parmesan, and lemon zest to garnish. Thoroughly mix together and enjoy.
- Jerk. Chicken. Wrap. You need this recipe in your life 🔥 Full recipe made with our new beyond chicken pieces below! 📹: @Matt Johnson SERVES: 2 PREP TIME: 5-10 minutes COOK TIME: 35 minutes INGREDIENTS: Beyond Chicken pieces 1 tsp browning 4 tbsp ketchup A few stalks of scallions 1 cup jasmine rice Two ripe plantains 1 tbsp plant-based honey 1 tbsp ground clove 2 tbsp brown sugar 1 tbsp smoked paprika 1 tbsp ground all spice 1 tbsp ground nutmeg 1 tbsp ground thyme 1 tbsp cinnamon 1 tbsp ground ginger 1 scotch bonnet pepper 2 bay leaves 2 cloves of garlic 2 bell peppers Salt Black pepper PREPARATION: 1. Wash & dry produce 2. Peel, then cut plantains into 1-inch pieces 3. Finely chop garlic cloves 4. Slice bell pepper into thin strips 5. Chop scallions into small pieces COOK: 6. Plantains: We’re going to fry them twice – once at low heat for 2-3 minutes, then again at high heat for ~20 seconds (optionally, you can pan-fry them instead until golden brown). Salt immediately, set aside to dry on a paper towel. 7. Scallion rice: Wash rice. Combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce to a simmer. Let simmer for 15 minutes (covered). Stir halfway through. Once ready, turn the heat off, adding bay leaves, scallions, salt, and black pepper. Stir. Set aside. 8. Jerk chicken: Over medium temp, heat avocado oil in a skillet. From frozen, add your chicken pieces. Season with salt, black pepper, cloves, cinnamon, smoked paprika, all spice, nutmeg, and thyme (all ground seasonings). Sautee until slightly brown (~3 minutes). Turn the heat up to medium-high, sauteeing the chicken until crispy (~3 minutes). Set aside. 9. Jerk BBQ sauce: Reduce the pan’s heat to medium-low. Once reduced, re-oil the pan. Add your ketchup and stir for a couple minutes. Add your browning, honey, and the same seasonings you used on the chicken + the ground ginger. For some heat, add a scotch bonnet pepper. Stir until everything is well combined and takes the consistency of a smooth sauce (3-5 minutes). Turn the heat off and set aside. 10. Build your wrap with the sauce first, then plate everything and enjoy!
- tastes just like chicken. minus the existential crisis. beyond chicken pieces are here.
- Get ready to add this one to your weekly rotation✍️✍️✍️ 📹: @Katie Winter 🌱 SERVINGS: 6-8 servings of pasta PREP TIME: 5 minute COOK TIME: 20 minutes INGREDIENTS: 1 pack Beyond Hot Italian Sausage Links 1 lb of pasta, spaghetti noodles 2 swiss chard leaves, chopped and chop their stems separately 3-4 kale leaves, chopped 2 cups cherry tomatoes 3 cloves of garlic, minced 1 tbsp olive oil ¼ tsp salt Zest of a lemon ½ cup arugula Red pepper flakes, to garnish Plant-based parmesan cheese, grated, to garnish PREPARATION: 1. Heat a large pan over medium-high heat. Add Beyond Hot Italian Sausage and cook per packaging instructions. Remove from heat. 2. Finely chop the swiss chard stems in preparation to add them to the pasta. Loosely chop the leaves of the swiss chard and the kale. Halve the cherry tomatoes and slice the Beyond Hot Italian Sausages into thin coins. Set aside. 3. Bring 3 ½ cups of water to a boil in a tea kettle. Add cherry tomatoes, minced garlic, olive oil and a pinch of salt to a large pan. 4. Add 16oz of spaghetti to the pan. Zest a lemon over the pasta and add chopped swiss chard stems. 5. Pour the 3 ½ cups boiling water to the pan and lid. Cook over medium-high heat for about 4-5 minutes. Remove the cover and add chopped swiss chard and kale leaves to the pan. Cook for another 3-4 minutes or until pasta is al dente. Remove from heat and add arugula and Beyond Hot Italian Sausage slices. 6. Garnish with red pepper flakes and freshly grated plant-based parmesan. Serve and enjoy.
- I’m gonna hold your hand when I say this, it’s time you learned how to cut a bell pepper the right way🫑 📹: @stopplayinmatt
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