Loading
- Public
- 755 stored
- 755 on profile
- 0 deleted
Archived posts
Archived TikToks from Beyond Official (@beyondofficial_). 755 saved TikToks.
- Meatballs are always a good idea 🙂↕️ — Chimichurri 1/2 cup parsley leaves 1/2 cup cilantro leaves, or more parsley 3 cloves garlic, grated 1–2 red chilies, minced 1 1/2 tbsp red wine vinegar Juice of one lemon 1/3 cup extra virgin olive oil 1 tsp dry oregano 1/2 tsp salt or more to taste Chimichurri Meatballs 16 oz (1lb) Beyond Bee 1/2 cup panko breadcrumbs (use gluten-free if needed) Zest of 1 lemon 2 cloves garlic, grated 1 shallot, minced 2 tbsp chimichurri 1 tbsp dry oregano 1/2 tsp kosher salt 1 tbsp avocado oil From the weekly prep 2 cups shredded kale 1 tbsp chimichurri sauce plus more for serving 2 cups shredded romaine lettuce 1 1/2 cups cooked quinoa Lemon White Bean Spread for serving Lemon wedges for serving Prep in Advance Finely mince your parsley and cilantro leaves with a knife. To a large mixing bowl combine the minced herbs, chilies, crushed garlic, oregano, vinegar, oil, lemon and salt. Mix well, taste and adjust seasonings and oil for the chimichurri to preference. Store in an airtight container in the fridge for up to 5 days. To a large mixing bowl add the plant-based grounds, breadcrumbs, zest, garlic, shallot, chimichurri, oregano and salt. Knead the mixture together until evenly mixed. Rub a small amount of oil over your palms then grab a large cookie scoop to measure out 3 tbsp of the mixture. Shape the mix into smooth balls and place on a parchment lined tray. Repeat with the remaining mixture to make 12 meatballs. Heat the oil in a large skillet over medium low heat. When hot add the meatballs and allow to cook undisturbed for 5 mins. Flip the meatball over and sear undisturbed again for 5 minutes. Remove the meatballs from the pan and allow to cool on the baking tray. Place in an airtight container and store in the fridge for up to 4 days. #plantbased #mealprep #weeknightmeals
- Category is: ✨versatility✨
- French onion soup and it’s the same, but it’s pasta so it’s not 💚 — 🎥: @Chloe | Vegan Recipes Serves: 4-6 Ingredients -4 Beyond Sausage (Brat Original) Plant-Based Sausage Links, sliced into rounds -4 Tbsp Plant Based Butter, divided (or olive oil) -2 whole Yellow Onion -2 large onions or 4-5 small onions (about 2 lbs), thinly sliced -4 cloves Garlic, minced -1 Tbsp fresh Thyme, minced -1 pinch Salt, to taste -1 pinch Black Pepper, to taste -8 oz Rigatoni Pasta, or pasta of choice, uncooked -4 cups Vegetable Broth -1/2 cup Coconut Milk, canned, full fat -2 Tbsp Nutritional Yeast -1 Tbsp Red Wine Vinegar -1 Tbsp Parsley, minced, plus extra for topping -2 Tbsp Shredded Vegan Parmesan Cheese, for topping -2 Tbsp Breadcrumbs, for topping Process 1. In a deep pan or pot, melt 1 tbsp of the vegan butter over medium high. Add sliced plant-based sausage links. Cook for 10-12 mins, stirring frequently, until browned. Remove from pan and set aside, leaving any oils released in the pan. 2. Turn the heat to medium and melt the remaining 3 tbsp vegan butter. Add thinly sliced onion and a generous pinch of salt. Cook, stirring frequently, until deeply caramelized, about 25-40 minutes. They should be soft and sweet. 3. Add minced thyme and garlic and cook 3-4 minutes. 4. Pour in vegetable broth, starting with 3 cups. Add salt and pepper to taste. Turn the heat to medium high or high and bring to a boil. Add pasta and continue to boil for 12-15 minutes or until al dente. If some of the vegetable broth evaporates away during boiling and doesn't fully cover the pasta, add the remaining 1 cup vegetable broth. 5. Turn off heat and stir in coconut milk, red wine vinegar, nutritional yeast, and minced parsley. 6. Add the cooked sausage back in and gently stir through. 7. Serve and top with vegan parmesan, breadcrumbs, and extra parsley if desired. Enjoy! #plantbased #veganfood #veganrecipes #plantbasedrecipes
- Quipe with a plant-based twist! 🌱💚 🎥: @Yaris Sanchez — Ingredients - Beyond Beef - Bulgur Wheat - celery - red onion - garlic - cilantro - oregano - salt & pepper - cumin - adobo #plantbasedrecipes #weeknightdinner #recipe
- Good things actually come in twos 🙂↕️ — #plantbased #beyondburger #plantbasedrecipes
- 🏔️+🌱= 💚 🎥: @ReLauren
- summer pro-tip: add corn to your burgers 😮💨 —— 🎥: @Catherine, MS, RD Beyond Burger with Charred Corn Slaw 3 1/2 tbsp extra virgin olive oil 2 ears of corn, kernels removed 4 cups green cabbage, shredded 1 large shallot, thinly sliced 2 jalapenos 1/2 cup cilantro leaves 1 small handful chives 1/4 cup unsweetened plain plant-based yogurt 1 clove garlic Zest and juice of 1 lime 1 tbsp apple cider vinegar Kosher salt 1/4 cup barbecue sauce 2 Beyond Burgers Burger Fixings: Burger buns, lettuce, condiments of choice Place a large skillet over medium heat with 1 1/2 tbsp oil. Add corn and cook undisturbed for 3-4 mins. Add a pinch of salt then toss and cook undisturbed for 3 mins. Continue to stir occasionally for 2-3 mins until charred then remove from heat. To a bowl add the shredded cabbage, shallots, and 1 thinly sliced jalapeno, with a pinch of salt. To a blender cup add the herbs, jalapeno, yogurt, garlic, lime, vinegar, 2 tbsp oil and a pinch of salt and blend until mostly smooth. Pour over the cabbage and massage into the cabbage to soften then fold in the corn. Add Beyond Burgers to a pan and cook for 3 mins on each side. Brush the top of the burger with bbq sauce, flip and cook for 1-2 mins. Baste with more sauce, flip and cook 1-2 mins. Serve on a bun with desired fixings then top with the slaw #plantbased #plantbasedrecipes
- You see how we build this Beyond Burger? Very demure. Very mindful. Very cutesy🙂↕️ — #plantbased
- this summer’s hottest collab is gochujang and Beyond Sausage 🥵 full recipe below. so good you’ll def want to bookmark this one for later! — CREATOR: @erictriesit SERVES: 2 servings PREP TIME: 10 minutes COOK TIME: 20 minutes INGREDIENTS: - 4 Beyond Sausages (Hot Italian Flavor) - 3 tbsp olive oil - 2 cloves are garlic, minced - 1 medium onion, finely diced - 2 medium carrots, shredded - 2 tbsp Korean gochujang - 1 tbsp sriracha - 1 can (392ml) crushed tomatoes - 1/2 package of rigatoni pasta (300g) - 1/4 cup grated plant-based parmesan - To garnish: grated parmesan cheese, chopped parsley, and chili oil PREPARATION: - Using your hands break up the Beyond Sausage. Sauteé in a lightly oiled pan until golden brown, around 10 minutes. Remove from pan and set aside. - Add olive oil to a pot. Over medium heat sauteé garlic, onions, and carrots. Continue to sweat out more of the moisture, around 6 minutes. - Mix in gochujang and sriracha. Then pour in crushed tomatoes. Mix and simmer on medium heat. - In a large pot of salted boiling water, cook pasta to package instructions. Reserve one cup of pasta water before draining. - Mix the pasta and parmesan through the sauce. Add pasta water and little at a time to help loosen it up. Plate up the pasta and garnish with parmesan, parsley, and a drizzle of chili oil. #pasta #gochujang #vegan #easyrecipes
- “This is the perfect summer recipe that will have your family begging you to make it time and time again” no lies detected! 😌 — 🎥: @Alethea SERVINGS: 2-4 PREPPING TIME: 15 MIN COOKING TIME: 20 MIN Ingredients 2-3 ears of corn 1-2 medium zucchini 1-2 red bell peppers 1 pkg Beyond Sausage 1-2 tbsp fresh minced parsley 1/3 c melted vegan butter plus 2 tbsp vegan butter for topping 1 tsp EACH onion powder, garlic powder 1/2 tsp chili powder 1 tbsp EACH cajun seasoning, old bay Salt to taste Lemon wedges & fresh parsley for garnishing Directions 1. Preheat oven to 400’F. Prepare 4-5 large pieces of heavy duty foil, about 16x12-inch. Remove husk and cut corn into 1 in thick pieces. Cut zucchini into 1/4 in round thick pieces. Chop red bell pepper into bite-sized cubes. Add corn, zucchini and peppers to a large mixing bowl. 2. Cut Beyond Sausage into smaller pieces and add into the bowl. Add 1 tbsp fresh parsley, followed by melted vegan butter, onion powder, garlic powder, chili powder, cajun seasoning, old bay, and salt. 3. Mix ingredients together well. Place foil sheets on counter. Spoon mixture into the center of each foil packet. Top each packet with 1 tsp of vegan butter and fresh parsley. Fold packets tightly. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. 4. To bake, place the foil packets on a rimmed baking sheet. Bake for 15 to 20 minutes. To grill, place packets on the grill and cover. Grill for 10 minutes on the first side, then flip and continue grilling for 5 additional minutes until the sausage is cooked through and the vegetables are tender. Carefully open the foil packets. Serve hot with a sprinkle of parsley and lemon wedges. #plantbasedrecipes #plantbasedmeal
- Get into this chopped italian sausage sandwich 🥵 — Recipe by @Caitlin | From My Bowl 🌭CHOPPED ITALIAN SAUSAGE SANDWICHES (Serves 4) 4 Beyond Meat Hot Italian-Style Links 2 cups shredded lettuce 1 small tomato, sliced (roma or similar) 6 slices of tomato 6 slices dairy-free provolone cheese 3 tablespoons dairy-free parmesan cheese 1 roasted red pepper, sliced 1/3 cup sliced banana peppers 1/4 cup thinly sliced red onions 1/2 cup fresh basil leaves (or sub 1 tsp dried basil) Salt and pepper, to taste 1 teaspoon dried oregano 1/4 cup mayonnaise 2 tablespoons red wine vinegar 2 tablespoons olive oil 4 Sausage Rolls, warmed or lightly toasted 1️⃣(*Optional, but recommended) Place a long skewer through the center of the Beyond Meat Sausage and cut around the sausage in a spiral pattern. Remove the skewer and repeat with the remaining sausages. 2️⃣Warm a seasoned cast iron pan with a little oil over medium heat. Add the sausages and cook for 9 to 10 minutes, turning the sausages occasionally until brown on all sides. Set Aside. 3️⃣Add the lettuce to a large cutting board and top with provolone, tomato, red pepper, banana peppers, red onion, basil, and parmesan. Use a sharp knife to chop the salad into small pieces. Sprinkle the veggies with oregano, salt, and pepper, then add the mayo, red wine vinegar, and olive oil. Chop one final time to mix the salad together (I recommend using a bench scraper to mix it really well). Divide the salad into 4 equal portions. 4️⃣Warm the sausage rolls, then place 3/4 of each salad portion along the bottom of each roll. Top with the cooked sausage and the remaining salad.
- No plans tonight? Make this quick and easy Siu Mai! It cooks in just✨10 minutes✨ 🫵🙂↕️ — SERVES: 18 dumplings PREP TIME: 30 minutes COOK TIME: 10 minutes INGREDIENTS: - 10 dried shiitake mushrooms - 1 package of Beyond Beef - 1 tbsp Sugar - 2 tsp White pepper - 1 tbsp ginger, grated - 2 tbsp Shaoxing wine (Chinese cooking wine) - 2 tbsp Soy sauce - 1 tbsp Vegetarian bouillon powder - 18 round wonton wrappers - 1/4 Carrot, minced - 1 tbsp soy sauce - 1 tbsp Chinese black vinegar - 1 tbsp chili oil PREPARATION: - Soak the shiitake mushrooms in hot water for 2 hours. Squeeze out the excess water then finely chop the mushrooms. Add mushrooms to a bowl along with Beyond Beef, sugar, white pepper, ginger, shaoxing wine, soy sauce, and vegetarian bouillon powder. Mix together to combine. - Place 1 tbsp of filling in the center of a wonton wrapper. Make a “C” shape wth your thumb and forefinger. Use that to help you form and stuff the wrapper. - To make the dipping sauce, combine soy sauce, Chinese black vinegar, and chili oil in a small bowl. Place siu mai in a parchment-lined bamboo steamer basket. Top each siu mai with finely minced carrot. Cover with the lid and steam over boiling water for 10 minutes. Enjoy the siu mai with the sauce.
- nachos 🤝 airfryer #fyp #appetizers #quickrecipes
- Food just tastes better on a stick! Get the full recipe to this sweet & spicy sotteok sotteok from our profile made with our new Beyond Sausage 🥑 #fyp #summereats #foodtiktok
- Spectacular, gimme 14 of 'em right now. Get the full recipe for these fluffy, quick ✨sausage and waffle bites✨ below! 🙂↕️ SERVINGS: 2-4 PREP TIME: 15 minutes COOK TIME: 15 minutes INGREDIENTS: -1 package Beyond Meat Sausage Brat Original -1 cup of pancake/waffle mixture of choice -½ tsp cinnamon -Pinch of salt - Maple syrup, to dip PREPARATION: -Cook Beyond Sausage Brat Original Brats in a pan according to packaging instructions. Once fully cooked, set aside and let cool. -Mix 1 cup of instant pancake/waffle mixture according to packaging instructions. Add in cinnamon and salt or season to preference. Add more liquid or powder until the consistency is thick enough to coat the brat bites fully. -Preheat the mini waffle iron. Chop the cooked Beyond Sausage Brats into bite-sized pieces. -Dip the sausage bites into the pancake/waffle mixture with a fork and place onto mini waffle iron. Cook for 45 seconds - 1 minute each or until the waffle batter is cooked to desired texture. Repeat for each sausage bite until you've made enough for everyone to enjoy (each sausage link makes about 8-10 bites). -Put a toothpick for easy and clean handling and dunk in your favorite maple syrup.
- POV: Beyond the Original Orange Chicken is back at select @officialpandaexpress locations! 🚨It's here for a limited time at participating locations across the U.S, BUT we're actively exploring opportunities to bring it to more stores. Stay tuned🚨 Head to the link in bio for the deets on Beyond the Original Orange Chicken's availability
- Video✨Beyond Burger ASMR ✨ Have you tried our new burger made with avocado oil yet? Let us know what you think! 🫵🙂↕️ 🎥: @fationatefoodbelly
- it’s a (beyond) brat (original) summer #fypage #brat #365
- PSA: serving up a home-cooked meal is the best way to say I love you 🫶 — 📹: @Caitlin | From My Bowl 🍔TERIYAKI BURGERS (Serves 4) 8 pineapple rings (I used canned) 1/2 cup pineapple juice (from the can) 3 tablespoons soy sauce or tamari 1 1/2 tablespoons rice vinegar 1 tablespoon brown sugar 1 teaspoon minced garlic 2 teaspoons minced fresh ginger 1 tablespoon cornstarch 1 red onion, cut into 1/2” slices Oil, for brushing the grill 4 Beyond Meat IV Burgers 4 Sesame Burger Buns Lettuce, for serving 1️⃣Preheat your grill* to 400F. Add the pineapple juice, soy sauce, rice vinegar, sugar, garlic, and ginger to a small pot and bring to a simmer over medium heat. Dissolve the cornstarch with 1 tablespoon of cold water and whisk into the sauce, then simmer for an additional 1 to 2 minutes until thickened. Set ~1/4 cup of the sauce aside for topping the burgers later; the rest will be used on the grill. 2️⃣Brush the grill with oil and add the pineapple and red onion. Brush the pineapple with teriyaki sauce and grill the veggies for 3-4 minutes on each side until browned. Set aside. 3️⃣Add the Beyond Burgers to the grill and brush the tops with teriyaki sauce. Grill for 4 minutes, flip the burgers, brush with teriyaki sauce, and grill for another 4-6 minutes. Set aside. (I like to toast the buns during the final 3-4 minutes of this step) 4️⃣Assemble each burger with lettuce, the Beyond Burger, about 1 tablespoon of reserved teriyaki sauce, and the grilled pineapple and red onion. Serve warm and enjoy! *Note: If you don’t have a grill, you can use a cast iron grill pan or skillet on the stove instead over medium-high heat.
- Did y’all hear that sizzle? Click the link in bio to get the full recipe for this Beyond Steak Sizzling Rice🔥
- Tacos hit different when they’re made with our new Beyond Beef 😌 — Recipe by @maggie💫 ✨1lb Beyond Beef ✨two gold potatoes, diced ✨taco seasoning ✨2 tablespoons olive oil ✨plant-based mozzarella shreds ✨plant-based feta (to sub queso fresco) ✨your choice of tortillas ✨chopped cilantro & white onion 1. Rinse potatoes and slice into small cubes, pat dry before cooking and sauté in oil with the taco seasoning for about 20-30 mins until they’re crispy on the outside and tender on the inside 2. Add the Beyond Beef and cook until brown, then mix with the potatoes 3. Warm the tortillas on the skillet and layer with mozz shreds and the beef/potato filling 4. Top with cilantro, white onion, feta cheese, and avocado salsa verde 5. Squeeze some lime juice over the tacos and add salt/pepper to taste ~ avocado salsa verde ~ ✨2 ripe avocados ✨6 tomatillos ✨1/2 cup white onion ✨2 jalapeños ✨1/2 bunch cilantro ✨juice of 1 lime ✨1 tsp salt, more/less to taste ✨1 tsp black pepper, more/less to taste ✨8 tablespoons of water Blend everything until smooth & creamy!
- The perfect burger *does* exist. And it’s made from plants
- New summer salad just dropped! Check out the full recipe for this spicy, Beyond Steak Thai Peanut Salad below ⬇️ Prep time: 15 minutes Total time: 1 hour 15 minutes Serves: 4 Ingredients: 1 lb Beyond Steak Oil for cooking 2 cups mixed greens 1 cup spinach 2 bell peppers, 1 red and 1 orange, sliced 1/2 cup red cabbage, shredded 2 avocados, sliced 1 carrot, julienned 1 cucumber, peeled and sliced thin then cut in 1-2″ pieces 1 jalapeno, sliced Sesame Seeds 1/3 cup cilantro, chopped 1/2 cup peanuts, roughly chopped 2 tbsp green onions, sliced Thai Peanut Sauce: 1 cup peanut butter, creamy 2-3 tbsp sriracha 1/4 cup lime juice 1/4 cup honey 2 tbsp sesame oil ½ cup warm water 3 tbsp ginger, grated 6 cloves garlic, minced 1/3 cup soy sauce 1 tsp rice vinegar Ginger Dressing: 1 tbsp ginger, grated 2 cloves garlic, minced 1/4 cup soy sauce 1/2 cup oil 1/4 cup rice vinegar 3 tbsp honey 1 tbsp water 2 tsp sesame seeds 2 tbsp peanut sauce from above Directions: 1. Whisk together the peanut sauce ingredients and reserve half. 2. Whisk together the ginger dressing ingredients. Set aside. 3. Add the veggies and greens to a large salad bowl. 4. Heat oil in a medium skillet over medium heat. Add the steak to the skillet and cook, tossing occasionally until cooked, about 5 minutes. Add the peanut sauce at the last 30 seconds of cooking off the heat. 5. Add the steak to the salad, top with sesame seeds, cilantro, peanuts, green onions and drizzle with dressing.
- Grilling szn, but make it plant-based!
Scroll for more
More archived accounts
Log in to watch the videos, photos, lives, and stories.
Continue with Google