I’m excited to team up with Beyond Meat to see if I can cook one of my favorite meals, using their plant based protein products. Beyond Meat is planting The Future of Protein, using protein from plants to create delicious products ranging from chicken strips & tenders to meatballs to beef crumbles. Many meat eaters (like myself) are looking for products like Beyond Meat that taste great in our favorite dishes, but don’t have the downside of animal protein. When I was first married, my in-laws had introduced me to some meat alternative products like soy crumbles, but I didn’t always like the flavor. I don’t buy red meat very often, so when Beyond Meat reached out to me, I felt that this was as answer I was looking for. I could replace some of the meals I make with plant based protein, without sacrificing flavor. Will my family will notice I’ve switched things up?
A lot of elite athletes like David Wright (of the NY Mets) choose to consume plant protein instead of meat. These athletes intuitively understand the benefits of plant-based proteins, and so they’ve partnered with Beyond Meat to effectively communicate–by example–the benefits to other families and their children.
Because I have very picky eaters, I decided to make two dinner entrees with Beyond Meat.
For my main entree, I decided to make classic spaghetti and meatballs for my family, using Beyond Beef’s Italian Meatballs.
I used a jar of marinara sauce and added a large jar of peeled tomatoes.
Then I stirred in basil and oregano and simmered for 30 minutes on a low heat.
I also made some cheesy garlic bread (with two pieces of gluten free cheesy garlic bread for me!).
It came out delicious and my kitchen smelled amazing.
The backstory is that I don’t like to make meatballs. My husband will either make them (he doesn’t like the ones I make) or I’ll buy pre-made meatballs (not so healthy, right?). So a dinner like meatballs and spaghetti goes over great with my husband and daughter, but my oldest child and youngest child aren’t interested. Usually my oldest child will just flat out refuse the meatballs and sauce. He refuses to eat any meat except for breaded chicken, chicken on the bone, or hamburgers. But when I told him that the meatballs were plant based, he was on board (telling him had the benefit getting him to eat). He really enjoyed the taste and asked me to make them again.
My daughter loved them too – then again, she is my easy one.
Since I forgot to make gluten-free pasta for myself, I used the gluten-free cheesy garlic bread to make a Beyond Beef Italian Meatball Sandwich with shredded mozzarella. It was delicious!
For the next entree, I heated up Beyond Chicken Homestyle Tenders in my oven.
Note: These contain gluten, but several products from Beyond Meat are gluten free.
I served them with broccoli and ketchup. They were a hit! My oldest (the original Picky Eater) liked them a lot. He’s not a big fan of chicken or beef, so he was really happy that they weren’t really chicken.
Even Picky Eater 2.0 liked them. He loves chicken and he gobbled them up. He completely believed they were chicken nuggets. He wasn’t too interested when I told them that they were Beyond Chicken, he just kept eating them. And yes, they really tasted like chicken nuggets. We would definitely buy these.
Final Verdict:
We really liked the Beyond Meat products and I think Beyond Meat might be a good fit in many of the dishes I make. I might have to try a baked ziti with Beyond Beef Crumbles soon!
Recipes:
How to Make Vegan Meatballs and Spaghetti
Vegan Meatballs and Spaghetti
Ingredients
- For Meatballs in Sauce:
- 1 jar marinara sauce
- 1 large 32 oz can of peeled tomatoes
- 1 bag Beyond Beef Vegan Italian meatballs
- Basil season to taste
- Oregano season to taste
- Parmesan Cheese season to taste
- For Spaghetti
- Use either whole wheat or Gluten-free spaghetti
Instructions
- Simmer marinara and peeled tomatoes on stove in open pot.
- Add Beyond Beef's Vegan Italian Meatballs
- Add spices
- Simmer for 30 minutes on low.
- While that is simmering, cook pasta.
- Drain and serve with sauce on top.
- Add cheese and serve with vegetables and garlic bread
How to Make Gluten-free Cheesy Italian Bread
Gluten-free Cheesy Italian Bread
Ingredients
- 2 pieces gluten-free bread or roll
- 1 teaspoon plant based or buttery spread
- 1/4 teaspoon minced or fresh garlic
- 1/4 cup mozzarella cheese
Instructions
- Mix spread and garlic together
- Spread onto bread
- Sprinkle cheese on
- Toast bread in oven or toaster oven for 2 minutes on 350 degrees
How to Make Vegan Italian Meatball Subs
- For Meatballs in Sauce:
- 1 jar marinara sauce
- 1 large (32 oz) can of peeled tomatoes
- 1 bag Beyond Beef Vegan Italian meatballs
- Basil (season to taste)
- Oregano (season to taste)
- Parmesan Cheese (season to taste)
- Add marinara sauce from jar
- Add peeled tomatoes
- Add Beyond Beef’s Vegan Italian Meatballs
- Add spices
- Simmer for 30 minutes on low.
- To make subs, use toasted gluten-free cheesy garlic bread (recipe in this post), add meatballs in sauce, add more cheese and serve!
Check out Beyond Meat’s many products.
We’re giving away a Beyond Meat Prize Pack you to you!
Enchiladas or lasagna would be a great place to try them.
Beyond Meat products sound great, I’d really like to try to make a vegetarian “Beef” chili or burritos!
That sounds good, Jordan!
Also try it in the subs……….TY..
I’d like to try making chicken parmesean!!
This looks interesting. Sign me up. I’d love to put some more plant power in my life.
This is so awesome! I think Beyond Meat does a great job with their products, and it’s such an easy way to start the transition off of animal products. 🙂
I would use beyond beef to made taco’s, we make them with soft tortillas from Whole Foods and they are so good.
I have been wanting to try this brand since i turned vegan! I have heard good things so far. I want to try the beef to make chili.
Thank you for the chance to win.
I would use the Beyond Meat grilled chicken to make our tried and true recipe of chicken alfredo pasta! I’m really interested to see how it would taste compared to the original recipe we make every week!
I would make meatball subs.
Beyond Meat would be perfect for spaghetti and meatballs—can’t wait to try it!
I’d like to try it in tacos.