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- Some last minute inspo for your Thanksgiving 💚 __ 📹: @madison_eats Beyond Steak and Onion Crostini Prep Time: 10 minutes Cook Time: 15 minutes Serving Size: 6-8 people Ingredients: For the Crostini Base: 1 French bread baguette, sliced into 1/2-inch rounds Olive oil (for brushing) For the Beyond Steak and Onions: 1 package Beyond Steak 1 medium onion, thinly sliced 1 tsp garlic powder 1/2 tsp smoked paprika Salt and pepper, to taste 1/4 cup vegetable broth 1 tsp all-purpose flour For the Cashew Cheese: 1 cup raw cashews, soaked in hot water for 2 hours or overnight 2 cloves roasted garlic 1 tbsp lemon juice 1/2 tsp salt 1/4 tsp white pepper 1/3–1/2 cup plant-based milk (adjust for desired consistency) For Garnish: Fresh curly parsley, chopped Preparation: 1. Drain the soaked cashews and add them to a blender or food processor. Add roasted garlic, lemon juice, salt, white pepper, and 1/3 cup of plant-based milk. Blend until smooth and creamy, adding more plant-based milk as needed. Adjust seasoning to taste and set aside. 2. Heat a skillet over medium heat and sauté the onions until softened, about 5–7 minutes. Add a splash of water if they begin to stick. Add Beyond Steak to the skillet and cook according to package instructions, about 5–7 minutes, until browned. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Stir to coat evenly. Add vegetable broth and sprinkle in the flour. Stir and simmer for 2–3 minutes until the mixture thickens slightly. Remove from heat. 3. Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8–10 minutes or until golden and crispy or pan-fried! 4. Spread a layer of cashew cheese onto each toasted baguette slice. Top with the Beyond Steak and onion mixture. 5. Sprinkle with chopped curly parsley for garnish. Serve immediately and enjoy!
- Click the link in bio to read the full story!
- Be so for real 🙂↔️ - #plantbased #veganrecipes #holidayrecipes
- spectacular give me 14 of em right now learn how to make these loaded beyond beef tater tot casserole cups below! ⬇️ 🎥: @Katie Winter 🌱 SERVINGS: 6 PREP TIME: 5 minutes COOK TIME: 25 minutes INGREDIENTS: 1 16oz bag frozen tater tots 1 lb Beyond Beef 1 onion, diced 1 tsp garlic powder 1 tsp smoked paprika ½ tsp thyme ½ tsp oregano ¼ tsp black pepper ½ cup gravy of choice ½ cup plant-based cheese shreds ¼ cup plant-based sour cream Chives, to garnish 1. Preheat oven to 425℉. Fill a 6 tin muffin tray with frozen tater tots, putting approximately 7-8 tots in each cup. Bake for 20-minutes or until tater tots are beginning to get crispy. 2. As the tater tots are baking, heat a large pan over medium-high heat and add the diced onion. Saute until onion becomes translucent. 3. Add in Beyond Beef, season with garlic powder, smoked paprika, thyme, oregano, and black pepper. Cook according to package instructions, adding in gravy the last few minutes of cooking. 4. Use a shot glass and smash the tater tots into a cup, rolling around each side of the muffin tray. Add the Beyond Beef and top each cup with plant-based cheese shreds. Bake for 5-minutes at 425℉ or until cheese begins to melt. 5. Remove from the oven. Top plant-based sour cream and garnish with chives. Serve and enjoy.
- Be the friend that brings the best dish to the party🍴 Full recipe for this Beyond Beef Gochujang Shepherd's Pie below! 🎥: @erictriesit SERVES: 6 servings PREP TIME: 10 minutes COOK TIME: 30 minutes INGREDIENTS: 4 tbsp oil 1/2 package of Beyond Beef (226g) 2 small onions, diced 2 tbsp garlic, minced 3 tsp Korean chili flakes (gochugaru) 3 tbsp Korean red pepper paste (gochujang) 1 tbsp soy sauce 3 tbsp flour 1 cup vegetable broth 1 1/2 cup mixed carrots and peas, frozen 2 lb russet potatoes, peeled and quartered 1/2 stick of plant-based butter (57g) 1/3 cup of plant-based milk Salt to taste Parsley and paprika powder to garnish PREPARATION: 1. In a lightly oiled large pan over medium heat, add Beyond Beef and cook for 5 minutes or until browned. Remove the Beyond Beef and set aside. 2. In the same pan add onion and garlic. Sauté until the onions become translucent. Add in gochugaru, gochujang, soy sauce, and flour. Cook for 3 minutes to remove the taste of flour. 3. Pour in vegetable broth and stir to get rid of any lumps. Add in carrots, peas, and cooked Beyond Beef. Simmer for 8 minutes until the sauce has thickened. 4. In a large pot of boiling salted water, add in the potatoes. Cook for 10-15 minutes or until fork tender. Drain and mash using either a masher or a potato ricer. While still hot, add butter, plant-based milk, and salt to taste. Mix through. 5. To assemble, spread the Beyond Meat mixture in a 9x9 baking dish. Spoon or pipe the mashed potatoes on top. Bake in an oven preheated to 400F/200C for 25-30min or until golden brown on top. Allow to cool for 15min and garnish with a dusting of paprika powder and chopped parsley.
- Gotta collect em all 🌱🍍🌶️ Run to your favorite Whole Foods Market to snag Pesto and Cajun, and be sure to check out Sprouts to try all three flavors including Pineapple Jalapeño!
- 2Treat yourself a round of sausage: now at Whole Foods
- 4Healthy Beyond Sun Sausage just landed at Whole Foods Market stores across the US! Fun facts: 😋 These links are not intended to replicate beef, poultry or pork, just meant to be its own delicious protein option 🌱 Made with ingredients you know like yellow peas, brown rice and red lentil proteins 💪 Offer 12g of clean, plant-based protein per link ❤️ Heart-Check certified by the American Heart Association ✨ Certified by the American Diabetes Association’s Better Choices for Life program Run, don’t walk to your favorite location to snag Pesto and Cajun! And be sure to check out Sprouts to try all three flavors including Pineapple Jalapeño!
- send this to your lil pumpkin! full recipe below — Pumpkin Chili made with Beyond Beef 📹: @madisoneats Ingredients: - 2 packages of Beyond Beef - 2 tablespoons olive oil - 1 onion, diced - 2 green bell peppers, diced - 1 red bell pepper, diced - 3-4 cloves of garlic, minced - 1 can black beans, drained and rinsed - 1 can kidney beans, drained and rinsed - 1 can pumpkin purée - 1/2 can of tomato paste (6 oz) - 2 cans of diced tomatoes (14.5 oz each) - 1 can of tomato sauce (15 oz) - 1 cup water or vegetable broth (optional more depending on thickness) - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1/2 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste Instructions: 1. Heat a large pot over medium heat. Add olive oil, diced onion, green and red bell peppers, and garlic. Sauté until softened, about 5 minutes. 2. Add Beyond Beef, breaking it up as it browns. 3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. 4. Stir in tomato paste and cook for another 2-3 minutes to deepen the flavor. 5. Add the diced tomatoes, tomato sauce, pumpkin purée, black beans, kidney beans, and water/broth. 6. Bring to a simmer, cover, and let cook for 30-45 minutes, stirring occasionally to blend flavors. 7. Taste and adjust seasonings if needed. Serve hot with pumpkin-shaped cornbread! Pumpkin-Shaped Cornbread: Ingredients: - 1 1/4 cups all-purpose flour - 1 cup yellow cornmeal - 2/3 cup granulated sugar - 1 teaspoon salt - 1 tablespoon baking powder - 1 1/4 cup unsweetened non-dairy milk - 1/3 cup olive oil Instructions: 1. Preheat your pumpkin-shaped waffle iron. 2. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. 3. In a separate bowl, whisk together the non-dairy milk and oil. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. 5. Pour batter into the preheated waffle iron and cook according to the waffle iron’s instructions until golden and cooked through. 6. Serve alongside your pumpkin chili for a fun and festive fall meal! #plantprotein #lazydinner #cozydinner
- what’s stopping you 🫵 from bringing these to the tailgate? exactly! Get the recipe for these crispy Beyond Beef loaded potatoes below ✨ SERVINGS: 4 PREP TIME: 5 minutes COOK TIME: 45 minutes INGREDIENTS: - 3 russet potatoes - ½ tbsp olive oil - ½ tsp garlic powder - ½ tsp onion powder - ½ tsp smoked paprika - ½ tsp oregano - ¼ tsp black pepper - ½ tsp salt - 1 package Beyond Beef - ½ tsp garlic powder - ½ tsp onion powder - ½ tsp smoked paprika - ½ cup plant-based cheese shreds - [optional]: Vegan sour cream to serve - Chives, to garnish PREPARATION: 1. Wash russet potatoes thoroughly and chop into ¼ inch slices. Add to a large mixing bowl and coat with olive oil. Season with garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly and air fry for 25 minutes or until soft at 400 degrees, flipping halfway. 2. While the potatoes are cooking, add one package of Beyond Beef to a pan and season with garlic powder, onion powder, and smoked paprika. Cook according to packaging instructions. 3. Top potato rounds with plant-based cheese shreds and Beyond Beef. Air fry for 5-10 minutes or until cheese begins to melt. Remove, garnish with chives, and serve with vegan sour cream or your choice of dip. #gamedayfood #plantbased #plantprotein #recipes
- Empanadas are always a good idea 🙂↕️ — 📹: @Jasmine Briones ✨Ingredients ✨ Dough: - 6 cups (720g) all-purpose flour - 6 tbsp granulated sugar - 2 tsp baking powder - 2 tsp salt - 1 ½ cups vegan butter, cold and cubed - 1 ½ cups cold water Filling: - 2 tbsp oil - 2 bay leaves - ½ onion, diced - ¼ tsp salt - 6 cloves garlic, minced - 16 oz vegan ground beef - 1 medium russet potato, cubed - 1 medium carrot, cubed - ½ cup tomato sauce - 2 tbsp soy sauce - 1 tbsp vegan fish sauce (optional) - 3 tbsp raisins - ⅓ cup frozen peas - 3 tbsp fresh cilantro, chopped (optional) ✨Instructions✨ 1. Make the dough: Pulse flour, sugar, baking powder, and salt in a food processor. Add cubed butter, pulse until the mixture resembles sand. Gradually add water until a smooth dough forms. Refrigerate. 2. Filling: Heat oil, fry bay leaves until golden. Add onions and salt, cook until soft. Add garlic and vegan beef, cook until browned. Add potato, carrot, tomato sauce, soy sauce, and vegan fish sauce. Cover and cook until potatoes are tender. Stir in raisins and peas, then cilantro. Cool to room temperature. 3.Assembly: Divide dough into 16 balls, roll into circles, and add 1-2 tbsp of filling. Fold and crimp edges to seal. Refrigerate while preheating oven to 400°F or heat oil for frying. 4. Cooking: Fry at 350°F for 1-2 minutes per side or bake for 25-30 minutes until golden. Enjoy! #plantprotein #veganrecipes #plantbased #recipe
- guess you better head to the grocery store 🙂↕️ — 📹: @shewillevolve •boil pasta of choice almost al dente & reserve 2tbsp pasta water •in a skillet on medium heat, sauté 3tbsp garlic with 1 finely diced shallot & 1tbsp olive oil •remove casing from two Beyond Hot Italian Sausages & add to skillet •using utensil, break up meat & brown for 3 minutes •add in 2tbsp diced mushrooms, 2tbsp diced roasted red peppers & 1/4 cup chopped spinach •stir well & reduce heat to low •add in 1 cup of marinara & 1 cup of plant-based heavy cream •mix in pasta water & pasta •garnish with parsley & crushed red peppers #plantprotein #vegan #plantbased #recipes #recipeoftheday
- send this to your boOoO👻 🎥: @Katie Winter 🌱 SERVINGS: 2-6 PREP TIME: 15 minutes COOK TIME: 12 minutes INGREDIENTS: 1 lb Beyond Beef 1 pack Beyond Sausage, Hot Italian 1 tsp garlic powder 1 tsp Italian seasoning ½ tsp onion powder ½ cup pizza sauce ½ cup plant-based mozzarella shreds Refrigerated pizza crust/dough Sliced green peppers, mushrooms, and red onions to garnish. Black olives for ghost eyes. (Supreme) Pineapple chunks, sliced red onions, sliced jalapeños to garnish (Hawaiian) PREPARATION: 1. Prepare Beyond Beef according to package instructions, seasoning with onion, garlic, and Italian seasoning. 2. Prepare Beyond Hot Italian Sausage according to package instructions and once cool enough to touch, slice into thin slices. 3. Prep your dough according to any packing instructions and stretch into desired shapes. 4. Top with sauce and plant-based cheese. 5. Supreme: Top with sliced green peppers, mushrooms, and red onions. Add sliced Sausage and Beef. Use black olives for the ghost eyes. Hawaiian: Top with sliced jalapeños and red onions, chunked pineapple, and Sausage slices. 6. Bake pizzas according to dough instructions, or about 8-12 minutes at 350. 7. Let cool and slice. #halloween #spookypizza #fallrecipes
- Category is ✨versatility✨ 📹: @theveganpigeon
- Good news, this moussaka recipe is cheaper than a flight to Greece 😎 — 📹: @theyummyvegan Serves: 6 Ingredients 2.25 lbs Yellow or Yukon Potatoes 16 oz Beyond Beef ground 1 medium Onion, diced 15 oz Crushed Tomatoes 1/2 cup Toasted Bread Crumbs 1/2 cup Dry Red Wine (or broth & vinegar) 1/2 cup Vegan Parmesan, grated 3 cloves Garlic, minced 2 Tbsp Tomato Paste 3 Tbsp Neutral Oil 1/2 tsp Allspice 1/4 tsp Clove, Cinnamon 1/2 tsp Umami Seasoning Salt & Pepper Bechamel Sauce 6 Tbsp Vegan Butter 6 Tbsp Flour 3 cups Plant Milk 1/8 tsp Nutmeg Salt & Pepper Directions 1. Peel & slice potatoes into 1/4” rounds, rinse, pat dry, season, bake at 425°F for 20 min until tender & browned. Cool. 2. Sauté onions in oil 5-8 min until translucent. Add garlic, cook 1-2 min. Mix in tomato paste. 3. Add Beyond Beef, break apart, cook 3-5 min. Add spices, brown, then wine & tomatoes. Cook 15-20 min until thick. Add bread crumbs (reserve 2 Tbsp). 4. For béchamel, melt butter, add flour, cook 3-4 min. Whisk in milk gradually, cook until thick. Season. 5. In casserole dish, layer bread crumbs, potatoes, meat sauce, parmesan, more potatoes. Top with béchamel. Bake at 350°F for 30 min. 6. Cool 25 min before serving. Enjoy! #veganrecipes #plantbased #dinnerideas #plantprotein
- lock in besties, Beyond the Original Orange Chicken is now available at 300 more @officialpandaexpress locations in the u.s! full deets in bio 💚 🧡#beyondmeat #bigbackactivities
- Chimichurri, you will always be famous 🙂↕️ — 📹: @Jasmine Briones Ingredients: • 1/2 cup extra virgin olive oil • 5 garlic cloves • 1 small shallot • 1/4 cup parsley • 1/4 cup cilantro • 2 tbsp oregano • 2 tbsp red wine vinegar • 2 tbsp lemon juice • 1/2 tsp crushed red pepper (+ more to taste) • 1/2 tsp salt • 1/2 tsp black pepper #gameday #recipes #plantprotein #plantpowered
- We heard you were craving pasta 😌 get the full recipe below! — 📹: @Remy Morimoto Park size: 2, prep time: 20 mins Ingredients - 4 oz pasta of choice - 2 tbsp neutral oil - 1 onion thinly sliced - 2-3 Beyond Meat Hot Italian Sausages - 1 1/2 tbsp fresh thyme - 1/2 tsp fennel seeds - 3/4 cup vegan cream - 1 tbsp fresh lemon juice reserve zest for later - salt kosher, to taste - black pepper to taste - vegan parmesan to taste Instructions - Cook pasta according to package directions. Drain and set aside. - In a saucepan, heat oil over medium heat and add onions. Cook for 5-6 minutes, until tender and lightly golden brown. Then add sausage, breaking it up with your hands (remove casing if there is any) and cook for another 2-3 minutes, until aromatic and the sausage is golden brown. - Add fennel seeds and thyme to the pan and sauté for another 2 minutes. Lower heat to a simmer and add cream, stirring to combine. Add salt, pepper and lemon juice to taste. - Add cooked pasta to the pan along with a splash of pasta water (or as needed). Finish with vegan parmesan, to taste and lemon zest. #veganrecipes #pasta #plantbased #dinnerideas #dinnerrecipes
- Smash! Get the recipe for these 15-minute bánh mi inspired smash burger tacos below ✨ — Banh Mi smash burger tacos with Beyond Beef ✨Ingredients✨ 1 package of Beyond Beef Beef marinade 1tsp vegan fish sauce 1tsp soy sauce 1 tsp chili flake 1 tsp garlic 1 tsp brown sugar 1 tsp finely chopped scallion 1 tsp finely chopped cilantro 2 tsps water Pickled veg: 1/2 red onion, thinly sliced 1 cup carrots, thinly sliced 1/2 cup jalapeños, thinly sliced 1 cup rice vinegar 1/4 cup vegan fish sauce 2 tbsps soy sauce 1/4 cup water 4 tbsp sugar 2 tbsp salt Sweet chili aioli: 3/4 cup plant-based mayo 3 tbsp sweet chili sauce 1 tbsp rice vinegar 1 tbsp lime juice ✨Preparation✨ Tacos: Follow sub-recipe and make burger marinade, pickled vegetables, and sweet chili aioli. Keep aside cold. In a medium sized bowl combine Beyond Beef and marinade. Then roll mixture into medium sized balls. In a large pan over medium high heat with 2 tbsp of oil add mixture to pan and smash with tortillas. Let cook for 2-3 minutes or until the internal temperature is 165F. Top with sweet chili aioli, pickled vegetables, red jalapeño, and cilantro leaves. Beef marinade: Add all ingredients in a bowl and mix till smooth Pickled Veg: Thinly slice all the vegetables and combine in one large bowl In a medium pot add vinegar, fish sauce, soy sauce, water, sugar and salt mix and bring to a simmer. Pour the liquid in the pot in to the large bowl with the vegetables and cool. Keep aside cold. Sweet chili aioli: Add all ingredients in a bowl and mix till smooth #plantbased #tacos #uniquerecipes
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- Crispy. Skirt. Dumplings. You need this recipe in your life 🔥 — 🎥: @Remy Morimoto Park Ingredients - 1/4 head cabbage, finely diced - 1 tsp kosher salt - 1/2 lb Beyond Beef - 3 shiitake mushrooms, diced - 2 green onions, sliced - 2 cloves garlic, grated - 1 tsp ginger, grated - 1/3 cup corn (optional) - 2 tsp sesame oil - 2 tsp tamari - 1/4 tsp black pepper - Dumpling skins (store-bought or homemade) Dumpling Skirt: - 2 tsp neutral oil - 1 tbsp cornstarch - 1/3 cup warm water Instructions: 1. Dice cabbage, massage with salt, and let sit for 10 min. 2. Dice mushrooms, slice onions, and mix with garlic, ginger, corn, Beyond Beef, and seasonings. 3. Squeeze water from cabbage, add to mix. 4. Fill dumpling skins with 1 tbsp filling, wet edges, fold, and pleat. 5. Pan-fry dumplings in oil until crisp, add water, steam, then uncover. 6. For a dumpling skirt: add cornstarch + water, steam, then crisp until golden. Flip and enjoy! #plantbasedprotein #plantbasedfood #recipes
- Get the recipe for this “damn good” five-spice burger below 😌 — 📹: @Tiffany Bach Ingredients • 2 Beyond Burger Patties • 1.5 tsp five-spice powder • 1 tbsp tomato puree • 1 tbsp soy sauce • 1 tsp garlic powder • 1 tsp vegan oyster sauce • 1 tbsp hot sauce • Fresh mint, cilantro, arugula • 1/4 white onion, sliced • 1 tbsp sesame seeds • 1 tbsp Dijon mustard • 1 tbsp rice vinegar • 1 tsp minced ginger • 2 tsp sugar • 1 tbsp sesame oil • Zest of 1 lemon • 2 toasted burger buns • 1 tbsp sriracha + 1 tbsp vegan mayo • 2 plant-based mozzarella slices • Oyster mushrooms (1 tbsp soy sauce + 1 tbsp maple syrup) Instructions 1. Wash & dry mint, cilantro, arugula. Toss with sliced onion & sesame seeds. 2. Mix mustard, rice vinegar, ginger, sugar, sesame oil, & lemon zest for dressing. Drizzle on salad & set aside. 3. Cook mushrooms in soy sauce & maple syrup until golden. 4. Cook Beyond Burgers per package. In last 2 mins, brush with a sauce of five-spice, tomato puree, soy sauce, garlic powder, oyster sauce, & hot sauce. 5. Top patties with plant-based mozzarella, melt. 6. Spread sriracha mayo on buns, add salad, patty, mushrooms, & more salad. Assemble & enjoy! #plantprotein #plantbased #plantlover #recipes #easyrecipes
- Beyond Beef "juicy, hearty, satisfying" 😤 ___ 🎥: @Caitlin | From My Bowl 🧆PLANT-BASED GREEK MEATBALLS: (Makes ~25) 1 sweet yellow onion, grated 1 package Beyond Beef IV 3/4 cup panko breadcrumbs 1/2 cup chopped parsley 2 tbsp chopped fresh mint 5 garlic cloves 2 tsp dried oregano 1/2 tsp kosher salt Black pepper, to taste Zest 1 lemon 2 tbsp olive oil, plus more for cooking 1/3 cup flour 1️⃣Add the Beyond Beef, onion, breadcrumbs, parsley, mint, garlic, oregano, salt, pepper, lemon zest, and olive oil to a large mixing bowl. Mix well with a spatula, eventually switching to your hands, until well combined. 2️⃣Shape into 1 tablespoon balls and roll each ball into a meatball shape (it helps to keep your hands wet!) Place the meatballs on a baking sheet and refrigerate for 15 minutes to set. 3️⃣Spread the flour on a small plate and roll each meatball until lightly coated; transfer to a new baking sheet or plate. 4️⃣Warm 3 to 4 tbsp olive oil in a pan over medium heat. Add the meatballs and cook for 12 to 15 minutes, turning the meatballs every 3 or so minutes until all sides are browned. 5️⃣Serve warm with tzatziki and pita, or as desired. Leftovers will keep in the fridge for up to 2 days or can be frozen for up to 2 months. #plantbased #plantprotein #plantbasedrecipes
- “Just because you start eating plant-based doesn’t mean your food needs to lose its soul” Heard, chef! 🙂↕️ Get the full recipe below —— Ingredients - 10 cloves garlic, minced - 3-4 tbsp dark brown sugar - 1 ½ tbsp vinegar - 1 tbsp soy sauce - 1/2 tbsp paprika - 1/2 tsp ground black pepper - 3 tbsp water - 1 pack (14 oz) Beyond Sausage Instructions 1. Mix all the ingredients but the Beyond Sausage in a bowl and set aside. 2. Half the Beyond Sausage. Then, round out the cut ends using your hands to form mini sausages. 3. Heat a large skillet over medium. Add a tablespoon of oil, and then cook the sausages until golden. 4. Lower heat to medium-low and pour in the sauce. Mix the sausages around to coat. 5. Cook, stirring often, until the liquid cooks down, about 5 minutes. 6. Remove sausages and serve as desired. #plantbased #longganisa #plantbasedmeals
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