beyond meat

This vegan taco recipe is packed with protein from the Beyond Meat and an abundance of savory tex-mex flavor; vegan taco night just got spicier.

Vegan Beyond Burger Tacos

Beyond Meat

avocado oil

yellow onion, diced

garlic cloves,

vegetable stock

taco shells, hard

pico de gallo

avocado

cilantro, chopped

lime,

smoked paprika

chili powder

onion powder

black pepper

coriander

allspice

oregano

Blend your taco seasoning by whisking together the spices until evenly combined.

To prepare your taco filling first place your skillet over medium-high heat. Add in the oil, and saute the minced onion and garlic for 3 minutes until they begin to brown. Add your beyond meat and cook for 4 minutes then mix in 2-3 tablespoons taco spice and continue to cook until meat is golden brown.

Add 1/2 cup vegetable stock and saute meat and spices for 1-2 minutes until the stock has been reduced by half.

To prepare your taco toppings, rinse the cilantro and roughly chop then set aside in a small bowl. Slice the lime into wedges and set aside as well.

Now you're ready to plate your tacos or package it up to enjoy later on!

Grilled to perfection, these Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa, cheddar, and of course, Beyond Meat!

Beyond Meat Grilled Burritos

rice

olive oil

butter

sea salt

cilantro (minced)

lime juice (freshly squeezed)

oz Beyond Meat Beef Crumbles

14 oz can black beans (drained)

cheddar cheese

Tbsp salsa

Tortillas (Extra Large Burrito size

Guacamole

Sour Cream

Lettuce

Salsa

Cook the rice according to package instructions, or cook in your rice cooker.  (I cook mine in the rice cooker.)

Cook the rice

While the rice cooks, make the Beyond Meat Beef Crumbles.

Add the crumbles, salt, and olive oil to a frying pan, and cook on medium heat until warm and slightly browned, about 10-15 minutes.  Taste, and add additional salt if needed.

While the crumbles and rice cook, you can drain the black beans and grate the cheddar.

Make the Beyond Meat/meat substitute

Preheat the oven to 375 degrees.

Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.

Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.

Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.

Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.

Season the rice

Grease a 9x9 pan.  Spread the rice in the bottom of the pan.  Use an offset spatula to get the rice even and level.

Now spread the meat substitute evenly over the rice.

Next, dollup the salsa evenly over the morning star crumbles by the tablespoon.  Use your offset spatula to spread the salsa out.  Don’t worry if the salsa does not spread completely evenly.  The salsa definitely won’t touch every square inch of the surface and that is ok!  The flavor really carries and a little bit goes a long way!

Now spread the drained black beans out in an even layer on top of the salsa.

Last, sprinkle the cheddar/vegan cheddar over the black beans.

Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.

Let the casserole cool for 15 minutes.  At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!

Layer the casserole

Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer.  Fold the tortilla up into a burrito.  (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.

Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.

Remove the grilled burrito from the skillet, and place on a plate that&#039;s been lined with a paper towel to remove excess oil.

Repeat the process until you&#039;ve used all the casserole filling.  If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)

Grill the burritos

Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc.  Enjoy!

Serve and enjoy!

Beyond Meat Meatballs are super easy to make in 25 mins using super simple ingredients! You can use beyond meat burgers or beyond beef to make these vegan meatballs! They&#039;re perfect to add to spaghetti, meatball subs or anything to add an extra source of protein!

Beyond Meat Meatballs

Beyond Meat Beyond Beef

breadcrumbs

½ tbsp Olive Oil

tsp Garlic (chopped)

½ tsp Italian Seasoning

tsp Basil (dried)

Parsley

Cayenne Pepper

tbsp Black Pepper (freshly ground)

Preheat oven to 350 degrees

Add all ingredients to a mixing bowl and combine well with your hands.

Form 12 golf ball-sized meatballs and place spread out on a baking sheet covered in parchament paper.

Put in oven and bake for 20 min.

These Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa cheddar, meatless crumbles, &amp; then grilled to perfection.

ground beef substitute

Tbsp salsa or pico de gallo

5-8 Guerreo's Riquisimas Soft Taco tortillas

Make the rice via your favorite cooking method.  (I prefer to use my rice cooker.)

Make the rice

While the rice cooks, make the ground beef substitute.

Add the meatless crumbles/beef substitute and olive oil to a frying pan.  Cook on medium heat until warm and slightly browned, about 10-15 minutes.  Taste, and add additional salt if needed.

Note: if using Beyond Meat crumbles, you will need to add salt to bring out the flavor.  I recommend adding ½ tsp salt.

Once the rice is done cooking, let it cool uncovered for 10-15 minutes.  Allowing the rice to cool for a few minutes will help keep it from clumping together when we add the seasonings.

Now add the butter/Earth Balance, olive oil, salt (start with ½ tsp; you can add an additional ¼ tsp later, if needed), cilantro, and 1 Tbsp lime juice.

Grease a 9x9 inch pan.  Spread the rice in the bottom of the pan.  Use an offset spatula to get the rice even and level.

Next, dollup the salsa evenly over the meatless crumbles by the tablespoon.  Use your offset spatula to spread the salsa out.  Don’t worry if the salsa does not spread completely evenly.  The salsa won’t touch every square inch of the casserole and that&#39;s ok.  The flavor will still carry.

Now spread the drained black beans in an even layer on top of the salsa.

Let the casserole cool for 15 minutes.  At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritos.

Place a generous amount of the casserole filling inside a tortilla.  Try to maintain the casserole layers so that each bite of the burrito will have something from each layer.  Fold the tortilla up into a burrito.  (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Heat a few Tbsp of canola or olive oil in a skillet over medium heat until the oil is warm, about 1 minute.  Now add the burrito to the skillet.

Grill/fry the burrito over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Remove the grilled burrito from the skillet, and place on a paper towel-lined plate to remove excess oil.

Repeat the burrito grilling process until you&#39;ve used all the casserole filling.

Best beyond meat meatballs recipe you’ll ever try! Using 4 simple ingredients with beyond meat, you can make the tastiest beyond meatballs! This recipe also comes with a meatball glaze (highly recommend) using 3 ingredients to make it extra tasty!

BEYOND MEAT MEATBALLS

lb beyond meat

cornflakes (crushed)

tsp mustard (any type works)

tbsp aquafaba (from canned chickpeas)

soy milk (up

sugar

tbsp vinegar

tsp mustard

To begin making your beyond meat meatballs, preheat the oven to 350F and grease 2-lipped baking sheets (15x10x1-in).

In a large bowl mix together; beyond meat ground beef, crushed cornflakes, mustard, salt if using, and aquafaba.

Next, shape the mixture into 1-in. meatballs, and place onto the prepared baking sheet.

To make the easy 3-ingredient meatball glaze, In a small pan over medium-high heat, stir together brown sugar, vinegar and mustard. Continue stirring until the sugar is dissolved, and remove from heat. Lightly pour some of the glaze over the meatballs, bake until browned and cooked through for 15-20 mins, flipping or stirring them halfway through. Use toothpick to check if inside of meatball is cooked.

This Air Fryer Beyond Burger is easy to prepare and ready in just 10 minutes! It&#39;s tender, smoky, and full of flavor in every bite. Vegan and gluten-free!

Air Fryer Beyond Burger Recipe

(2 patties) Beyond Burger, thawed

salt

burger buns, we use brioche ((gluten-free if needed))

mayo

cheddar slices ((vegan if needed, we like Chao))

lettuce leaves

tomato,

red onion, sliced

Preheat your air fryer to 350ºF (180ºC).

Season the patties with salt and black pepper on both sides, rubbing gently.

Using a spatula, transfer them to the basket of your air fryer. Air fry for 8-9 minutes, flipping halfway through. You know they&#39;re ready when the inner temperature has reached 165 degrees F (74 C). The patties should be golden brown on the outside and pink on the outside.

Cook the patties

Cut your brioche buns in the middle. Spread mayo on the inner side of the top and bottom halves.

Layer lettuce, one beyond patty, cheddar, tomato slices, and red onion. Repeat with the second burger. Serve!

Assemble the burger

Make a quick and easy weeknight meal with Beyond Steak Tips. This delicious Beyond Steak Tips recipe creates a vegan Philly Cheese Steak Sandwich in under 20 minutes from start to finish!

Beyond Steak Tips Recipe

garlic (minced)

mushrooms (sliced)

Beyond Steak Tips

soy sauce

Worcestershire sauce

onion

red bell bell peppers

jalapeno

French rolls (long

Violife Smoked Provolone

banana peppers (Lay on paper towels to remove excess brine before adding to the sandwich)

In a large skillet, add the minced garlic on medium heat and cook until fragrant; 1-2 minutes.

Add the sliced mushrooms and Beyond Steak Tips. Cook for 5 minutes, stirring as the frozen meat cooks into the mushrooms.

Now, add the soy sauce, vegan Worcestershire sauce, and salt and pepper.

In a separate skillet, on medium heat, add the sliced onions, red bell peppers, and jalapeno slices.

Stir often as the onions/peppers cook through; 5-7 minutes.

Preheat an oven to 400 degrees.

Prepare a baking sheet with parchment paper or a silicone baking mat.

Open the French bread and lay it open-faced on the baking sheet.

For one side of each bread half, add a generous amount of Beyond Steak Tips and mushrooms.

On the other side of each bread half, add half the onion and peppers combination.

If using the vegan cheese, place it on top of the steak tips/mushroom side.

Bake for 15 minutes or until the vegan cheese melts completely.

To serve, add banana peppers and microgreens, if using, and place the sandwich together.

Cut in half. And serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694279791/jcka00ti5uhmqgnddjow.mp4

Beyond Steak Tips Recipe: Vegan Philly Cheesesteak

Vegan-friendly Beyond Meat Meatloaf that&#039;s juicy, packed with flavor, perfectly tender, and slices perfectly without crumbling. All finished off with a sticky caramelized meatloaf glaze!

Beyond Meat Meatloaf

garlic (, minced very finely)

(80 mls) tomato ketchup (, or BBQ sauce)

herbs

1¼ teaspoon smoked paprika (,

fine sea salt (, not table salt)

x 16 ounces (453 gram) packs Beyond Meat ground beef

(120 ml) tomato ketchup (, or BBQ sauce)

apple cider vinegar

brown sugar (, or coconut sugar)

Preheat oven to 375°F (190 °C).

Line the bottom of a 9 x 5 inch loaf pan with a long strip of greaseproof paper, with enough extra coming up over the ends to act as handles for lifting out the meatloaf.

Peel the onion and pulverize it in a food processor or blender until it&#39;s a liquidy pulp, then add to a large mixing bowl. If you don&#39;t have a blender or food processor grate the onion finely, making sure to collect up all the juicy liquid that comes out. This step is really important so don&#39;t be tempted to just chop the onion.

Add all of the other meatloaf ingredients except the breadcrumbs and the Beyond Beef, into the bowl with the onion and mix thoroughly together with a spatula.

Get some hot soapy water ready for hand-washing, then add the Beyond Beef and the breadcrumbs to the onion mixture. Mix and squeeze together thoroughly using your hands so everything is evenly combined throughout the Beyond beef.

Pack the mixture into the loaf pan very tightly, level the top with a spatula then place in the oven and bake for 45 minutes. I like to sit it on a baking tray just in case any grease bubbles over the edge of the loaf pan.

While it&#39;s baking mix up the glaze ingredients in a small bowl.

After 45 minutes remove the meatloaf from the oven and brush generously with the glaze. Return to the oven and bake for another 25 minutes.

Remove from the oven and brush generously again with the glaze, then leave to rest for at least 10 minutes before removing from the pan. Slice and serve with any remaining glaze.

https://content.jwplatform.com/videos/xehf6I4K.mp4

Vegan friendly Beyond Meat Meatloaf that's juicy, packed with flavour, perfectly tender and slices perfectly without crumbling. All finished off with a sticky caramelized meatloaf glaze!

Delicious Japanese cabbage rolls made plant-based with vegan meat &amp; tofu, simmered in a delicate tomato broth for a hearty, comforting meal.

Top 10 beyond meat recipes from across the web

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

Top Tags

Vegan Beyond Burger Tacos

Beyond Meat Grilled Burritos

Beyond Meat Meatballs

Beyond Meat Grilled Burritos

BEYOND MEAT MEATBALLS

Air Fryer Beyond Burger Recipe

Beyond Steak Tips Recipe

Beyond Meat Meatloaf

Vegan Japanese Cabbage Rolls

Beyond Meat Burger

Top 10 beyond meat recipes from across the web

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

Top Tags

Vegan Beyond Burger Tacos

Beyond Meat Grilled Burritos

Beyond Meat Meatballs

Beyond Meat Grilled Burritos

BEYOND MEAT MEATBALLS

Air Fryer Beyond Burger Recipe

Beyond Steak Tips Recipe

Beyond Meat Meatloaf

Vegan Japanese Cabbage Rolls

Beyond Meat Burger

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