beyond meat Archives | Stephanie Dreyer

March 19, 2019

We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands. Beyond Meat is taking the plant-based meat world by storm and with good reason. I’ve used their Beefy Crumble to make tacos and chili, and their Beyond Meat burger to craft my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels but also for my homemade spreads and dips (especially this Caramelized Onion household fave).

In this Vegan Sausage, Kale and Ravioli Stew, Beyond Meat, and Kite Hill are a perfect pair. This isn’t the first time I’ve paired this dynamic duo. My Stuffed Ricotta Burger insists on Kite Hill’s ricotta for the filling and the Beyond Meat Burger for the surrounding patty.

In this recipe, Beyond Meat’s tasty sausage is the perfect complement to Kite Hills pasta pillows. I combined the two to make a hearty meal for when you want a bowl of comfort – and this Vegan Sausage, Kale, and Ravioli Stew is just that. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.

Sausage-Kale-Ravioli-Stew

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Vegan Sausage, Kale and Ravioli Stew

Ingredients

1 Tbsp olive oil
1 package Beyond Meat Italian Sausage
1 medium onion chopped
3 cloves garlic minced
1 Tbsp Italian seasoning
8 cups kale chopped
10 cups vegetable broth
2 packages Kite Hill Spinach Ravioli
1 can Great Northern Beans drained and rinsed
salt to taste

Instructions

In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.
Crumble in sausage and cook 5 minutes until "browned."
Stir in the broth, kale and Italian seasoning. Cook 10 minutes.
Add in the ravioli and beans. Cook covered 4 minutes.
Season with salt to taste.

by Stephanie Dreyer

February 26, 2018

This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.

I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.

This Vegan Beef and Bean Chili is kicking with flavor! Packed with 3 types of beans and Beyond Meat's plant-based protein, this hearty chili satisfies!!

I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.

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Vegan Beef and Bean Chili

Ingredients

2 red bell peppers diced
1 large yellow onion diced
25 cloves garlic minced
4 Beyond Meat Beyond Burgers
1 package Beyond Meat Beefy Crumbles
1 package Lightlife Fakin' Bacon chopped
3 teaspoons garlic powder
1/2 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons black pepper
1 ½ tablespoons Liquid Smoke
1 25 ounce can crushed tomatoes
12 ounces light beer
2 cups vegetable broth such as Imagine's No-Chicken Broth
2 15.5 ounce cans pinto beans
2 15.5 ounce cans kidney beans
1 15.5 ounce can black beans

Instructions

In a large stock pot over high heat, add 1 tablespoon of oil.
Add bell pepper and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
Add in the crushed tomatoes and stir for 2 minutes.
Stir in beer and vegetable stock.
Add beans and Liquid Smoke. Stir together.
Lower heat and simmer for 30 minutes to an hour.

For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!

by Stephanie Dreyer

December 8, 2017

Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over. Wish me luck in the competition!

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Vegan Latke Sliders

Ingredients

For the latkes:

1 ½ pounds russet potatoes 2 medium to large potatoes
1 medium yellow onion
½-¾ cup flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Canola oil for frying
Vegan Thousand Island dressing such as Follow Your Heart
Bread and butter pickles such as Bubbies

For the sliders:

2 packages Beyond Meat Beyond Burger 4 patties
1 tablespoon garlic powder
1/2 tablespoon seasoned salt

Instructions

For the latkes:

Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
Divide the meat in half and then in half again, and in half again so that you have 8 portions.
Roll each portion into a ball and flatten slightly in your hand to make a patty.
Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

by Stephanie Dreyer

May 30, 2017

I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.