Beyond Meat

you can only choose one. which are you picking? ⬇️

Super. Stuffed. Beyond. Steak. Pita. 🥙🥩

Beyond Steak 🥗🥩 for an Asian-inspired salad loaded with fresh veggies and a homemade dressing! Creator: @madison_.eats Servings: 2–3 people as a main dish or 4 people as a side. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients For the Crispy Rice: *2 cups leftover rice *1 tbsp soy sauce (or coconut aminos) *1 tsp chili oil For the 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 For the Salad: *1/2 cucumber, thinly sliced *1/2 cup edamame, cooked *1 avocado, diced *1/4 red onion, thinly sliced *2 green onions, chopped For the 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) Instructions 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!

Caregiving is a quiet, constant labor. To the ones who keep the world turning: we see you.  Happy Mother’s Day to the moms, the mentors, and the people who fill those shoes every day. Tag someone who is a “mom” to you in the comments. We may just surprise a few of them with a little something to make their next meal effortless.

what are we making tonight?! ps: all recipes on our website :)

i mean, true.

flat top beyond beef tacos for all those celebrating today 🌮🍹 SERVINGS: 10-12 tacos PREP TIME: 5 minutes COOK TIME: 15 minutes INGREDIENTS: * 1 package of Beyond Beef * 1 tsp onion powder * 1 tsp garlic powder * 2 tsp smoked paprika * 1 tsp chile powder * ½ tsp cumin * 1 green bell pepper, cut into thin strips * 1 onion, cut into thin slices * ½ tsp oregano * ¼ tsp black pepper * ½ cup plant-based cheddar cheese shreds of choice * 10-12 small, fajita sized flour tortillas Cilantro Lime Sauce * ⅓ cup vegan sour cream * ⅓ cup cilantro * Juice of 2 limes * 1 avocado * 1 tsp garlic powder * ½ tsp salt * ¼ cup water (adjust as needed) PREPARATION: * Preheat your griddle or flattop grill to medium-high heat and add green pepper and onion slices, seasoning with ½ tsp oregano and ¼ tsp black pepper. Add Beyond Beef next to the peppers and onions, seasoning the beef with 1 tsp each of garlic powder, onion powder, and chili powder, along with 2 tsp smoked paprika and ½ tsp cumin. * Blend together all cilantro lime sauce ingredients in a high-power blender. Start with only 1-2 Tbs of water and add more for a thinner texture. * Once peppers and onions are starting to get a brown edge and the Beef is cooked through (following package instructions), grab flour tortillas. * Toast flour tortillas for 30 seconds on the flat top and fill with cooked Beyond Beef, peppers and onions, and 1-2 Tbs of plant-based cheese shreds. Fold in half and lay down on one side on the flat top. Repeat with additional flour tortillas until all Beyond Beef and peppers and onions are used up, about 10-12 tacos. * Let the tacos toast on one side and flip once you get the desired toastiness. Once toasted, serve tacos up with a thick spread or squeeze of cilantro lime sauce.

ya, basically

what are you making with new buffalo chicken pieces? ⬇️ tell us in the comments and we may just have a little surprise for a few of you.

plant-powered protein to move you forward 🌱💚

Who’s hungry?! 🍳🥞🥣🙋 Pancake Breakfast Sausage Sandwich Prep Time: 10 mins Cook Time: 10–12 mins Total Time: ~20 mins Yields: 2–4 sandwiches Ingredients *Beyond Breakfast Sausage *Pancake mix + water *Vegan egg *Non-dairy milk *Non-dairy cheese *Salt & pepper Optional: *Maple syrup Instructions Make the Pancake “Buns” 1. In a mason jar, add pancake mix and water. Shake until smooth. 2. Lightly grease mason jar lids and place them on a griddle over medium heat. 3. Pour batter directly into the lids. 4. Cook until bubbles form, then flip. 5. Once cooked through, remove from lids and set aside. Make the Egg Rounds 1. In a mason jar, combine vegan egg, a splash of non-dairy milk, salt, pepper, and non-dairy cheese. Shake well. 2. Grease mason jar lids and place on the griddle. 3. Pour mixture into lids and cook until slightly set. 4. Flip, cook through, then remove from lids. Cook the Sausage 1. Cook patties from frozen over medium-high heat. 2. Cook about 2 minutes per side (4–5 minutes total), until caramelized and heated through. 3. Ensure internal temperature reaches 165°F. Do not overcook. Assemble the Sandwich 1. Place a sausage patty on one pancake. 2. Add the egg round. 3. Top with another pancake. 4. Drizzle with maple syrup if desired. Serve warm. Sweet, savory, and easy to make right on the griddle.

weather gettin’ warmer, hallelujah