alternative meats

This plant-based Bolognese looks the same as the classic and has the same meaty texture, but swaps ground beef for Beyond Beef.

Beyond Beef Bolognese

onion

carrot

celery

garlic

olive oil

Italian seasoning

Beyond Beef

salt

black pepper

dry white wine

tomatoes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

The Kitchn

Kelli Foster

Step 1

Finely dice 1 medium yellow onion and 1 medium celery stalk, peel and finely dice 1 medium carrot, and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. 

Step 2

Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Break up the Beyond Beef into small pieces with a wooden spoon, and cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, about 1 minute. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot. Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes.

Recipe: Vegan Stir-Fried Garlic Tofu and Eggplant

water

oyster sauce

Shaoxing wine

soy sauce

cornstarch

rice vinegar

red pepper flakes

(14-

vegetable oil

Salt

garlic,

basil leaves

rice,

Gluten-free: To make this dish gluten-free, look for oyster sauce labeled gluten-free and use tamari rather than soy sauce.Vegetarian oyster sauce: Regular oyster sauce is usually made from oysters, but vegetarian oyster sauce, which is made from mushrooms, is a vegetarian and vegan alternative.

Christine Gallary

For the sauce: Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved.

For the stir-fry: Line a large plate with two layers of paper towels. Place the tofu in a single layer on the paper towels to drain.

Heat 2 tablespoons of the oil in a 14-inch flat-bottomed wok or large nonstick frying pan over medium-high heat until shimmering. Add the tofu, spread into a single layer, and season generously with salt. Cook, flipping rarely, until golden-brown on at least 2 sides (be careful, it will splatter), about 10 minutes total. Remove to a clean plate.

Step 3

Add the remaining 2 tablespoons of oil to the pan and add the eggplant. Season with salt and stir-fry until charred in spots, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Step 4

Add the reserved tofu and stir to combine. Whisk the reserved sauce to recombine and dissolve the cornstarch, and add it to the pan. Reduce the heat to medium and stir-fry until the sauce has thickened and coats the tofu and eggplant, about 1 minute more. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with steamed rice.

Hearty vegetables and plant-based chicken in a rich gravy and topped with cheddar-thyme drop biscuits. 

Vegetarian Chick’n Pot Pie with Cheddar Biscuit Topping

(10-ounce) bag frozen Gardein Chick’n Strips, thawed

carrots

parsnips

mushrooms

parsley leaves

unsalted butter

thyme

all-purpose flour

low-sodium vegetable broth

heavy cream

frozen peas (do not thaw)

sharp cheddar cheese, shredded (about 1 cup)

thyme leaves

baking powder

garlic powder

Patty Catalano

Make the filling: Thaw 1 bag Gardein Chick’n Strips if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Prepare the following vegetables, placing them all in the same large bowl: Cut 1 small onion into small dice. Peel and quarter lengthwise 3 carrots and 2 parsnips, then cut them crosswise into 1/2-inch wide pieces. Chop 4 ounces cremini mushrooms into 1/2-inch pieces.

Cut the Gardein Chick’n Strips into thirds. Coarsely chop 1/4 cup fresh parsley leaves.

Melt 4 tablespoons unsalted butter in a large cast iron skillet over medium-high heat. Add the chopped vegetables, 4 thyme sprigs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until the vegetables begin to soften, about 8 minutes.

Add 1/4 cup all-purpose flour, stir to coat the vegetables, and cook for about 30 seconds. Remove and discard the thyme stems. Whisk 2 cups vegetable broth and 1/2 cup heavy cream into the pan and bring to a boil. Reduce the heat to maintain a simmer and cook until thick enough to coat the back of a spoon, 3 to 4 minutes. Stir in the Gardein Chick’n Strips, parsley, and 1 cup frozen peas. Remove from the heat.

Step 5

Make the biscuits: Grate 4 ounces sharp cheddar cheese (about 1 cup). Chop until you have 1 tablespoon fresh thyme leaves and place in a large bowl.

Step 6

Add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon garlic powder to the thyme and whisk to combine. Add the cheese and toss to combine. Add 1 1/2 cups cold heavy cream and stir with a wooden spoon or rubber spatula until a moist, shaggy dough forms and no dry bits of flour remain. Use a 1/4-cup measuring cup or ice cream scoop to drop the dough evenly onto the top of the filling. You should have 8 to 10 biscuits. 

Step 7

Bake until the sauce is bubbling and the biscuits are golden-brown and cooked through, 35 to 40 minutes. Let cool on a wire rack for 10 minutes before serving, the gravy will continue to thicken as it cools. 

Make ahead: The vegetables can be chopped up to 2 days in advance and refrigerated. Storage: Refrigerate leftovers in an airtight container for up to 4 days. 

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Top 3 alternative meats recipes from across the web

The most viewed alternative meats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beyond Beef Bolognese

Recipe: Vegan Stir-Fried Garlic Tof...

Vegetarian Chick’n Pot Pie with Che...

The most viewed alternative meats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine