15+ Mouth-Watering Beyond Meat Recipes (2024)

FAQs

How much water to make Beyond Meat? ›

The Water Footprint of a Beyond Meat Burger is 1.13 gallons per burger. The water use of a Beyond Meat Burger is 58.6 times lower than a beef burger.

Just like animal-derived meat, you should keep Beyond Beef® at refrigerated temperature until you cook it on the stovetop, griddle, or grill. Use within 3 days of opening if purchased frozen, thaw in fridge, and use within 10 days. If kept frozen, use by date printed on pack.

Plant-based meats are considered a processed food because they are largely changed from the original form of the ingredients. Additional ingredients, such as seed oils, are added to make the product seem more like animal meat.

Heat non-stick pan over medium-high heat, add Beyond Beef. Cook about 5-8 minutes, breaking up to desired crumble size and stirring frequently. If adding sauce, simmer for up to 30 minutes. Mix dry and wet ingredients per your favorite recipe.

Plant-based meat can reduce water use by up to 99 percent and cultivated meat by 66 percent (compared to conventional beef). As water becomes a limited resource, alternative proteins offer a water scarcity solution.

It takes more than 2,400 gallons of water to produce just 1 pound of meat. Only 25 gallons of water are required to grow 1 pound of wheat. You can save more water by not eating a pound of meat than you can by not showering for six months!

If bought refrigerated, check the retailer-applied sticker “use-by date” on the front of the package. If bought frozen, refer to the “If purchased frozen, use by” date on the packaging. Once you decide to thaw, Beyond Burgers have a 10-day shelf life.

“Compared to a meat-based burger, Beyond and Impossible contain roughly the same amount of saturated fat and more sodium,” she says, both of which, when over-consumed, can increase the risk of heart disease and stroke.

Do not consume raw. Heat non-stick pan over medium-high heat, add Beyond Mince. Cook for 5-8 minutes, breaking up to desired crumble size and stirring frequently. If adding sauce, simmer for up to 30 minutes.

Tofu- Tofu has been known as a healthy protein source for centuries, both for its flavor adaptability as well as its low caloric and fat content. It's made by coagulating soy milk in curds which are then pressed into blocks of varying softness: silken, soft, firm, extra firm, or super firm.

Is Beyond Meat inflammatory? ›

Unfortunately, even though an alternative to beef is better for the environment, it may not necessarily be better for your health. The Beyond Meat burger has 18 ingredients, the Impossible Burger has 21. Both are highly processed and contain several additives and inflammatory oils.

The taste of raw Beyond Meat will be unpleasant, so your body will struggle to digest it, and it's likely to carry bacteria that could make you sick. So, boil your meat, but do not overcook as once cooked, it has a crispy outer crust, and the interior has some red/pink, but it could appear undercooked.

Place the burgers in a single layer in the air fryer basket. If you're cooking multiple burgers, make sure they aren't overlapping. Place the air fryer basket in the preheated air fryer and cook the Beyond Meat burgers for 14-16 minutes, flipping halfway through. If the burgers are thawed, cook for 9-12 minutes.

The quickest and easiest way to boost flavor in plant-based meat (meatless) dishes is to increase the amount and numbers of herbs and spices in the dish. If a favorite Beef Stew recipe calls for ½ tsp of dried marjoram, try making a meatless version with double that amount.

Compared to a ¼ lb. U.S. beef burger, producing a ¼ lb. Beyond Burger requires: 99% less water.

Good thing this recipe is comprised of veggies and grains. When you calculate the water footprint of this recipe as is, it comes out to something around 800 gallons of water or around 1/7 of the water used for a beef burger.

HOW IS BEYOND MEAT® MADE? We use a simple process of heating, cooling, and pressure to create the fibrous texture of meat and layer in plant-based fats, carbohydrates, flavors, minerals, and fruit- and vegetable-based colors. The result? Uncompromisingly delicious meat made directly from plants.

It takes 1.5 times more water to produce a gram of protein from chicken than it does from pulses (such as lentils or chickpeas). For beef, it takes 6x more water to produce a gram of protein than a gram of protein from pulses.