24 Delicious Beyond Meat Recipes for Every Occasion

Hungry for something new and exciting in your kitchen? Whether you’re a seasoned Beyond Meat enthusiast or just curious about plant-based cooking, we’ve got you covered with 24 mouthwatering recipes perfect for any occasion. From quick weeknight dinners to cozy comfort food, these dishes are sure to delight your taste buds and impress your guests. Dive in and discover your next favorite meal!

Beyond Meat Spaghetti Bolognese

Let’s face it, we’ve all had those days where we crave something hearty and comforting but want to keep it plant-based. Enter this Beyond Meat Spaghetti Bolognese, a dish so rich and savory, it’ll have you questioning whether it’s actually meat-free.

Ingredients

• 1 package Beyond Meat ground
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 12 oz spaghetti
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until vegetables soften.
3. Add Beyond Meat ground. Cook for 5 minutes, breaking it apart with a spoon, until browned.
4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Tip: Letting the tomato paste cook for a minute before adding other ingredients deepens the flavor.
5. Pour in vegetable broth. Simmer for 20 minutes, stirring occasionally, until sauce thickens.
6. Meanwhile, cook spaghetti according to package instructions until al dente. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
7. Drain spaghetti and toss with the Bolognese sauce. Tip: A splash of pasta water can help the sauce cling better to the noodles.
8. Garnish with fresh basil before serving.

This Bolognese is a masterpiece of texture, with the Beyond Meat mimicking the heartiness of traditional ground beef, while the sauce coats each strand of spaghetti perfectly. Try serving it with a sprinkle of nutritional yeast for a cheesy twist without the dairy.

Beyond Meat Tacos with Avocado Crema

Yummy doesn’t even begin to cover it—these Beyond Meat Tacos with Avocado Crema are here to shake up your Taco Tuesday (or any day, really) with a plant-based punch that’ll have even the most devout carnivores doing a double take.

Ingredients

• 1 package Beyond Meat Crumbles
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 cup red cabbage, shredded
• 1/4 cup red onion, diced

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add Beyond Meat Crumbles to the skillet, breaking them apart with a spoon.
3. Season with chili powder, cumin, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
4. While the meat cooks, mash the avocado in a bowl until smooth.
5. Stir in sour cream, lime juice, and cilantro to create the avocado crema.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble tacos by spooning the Beyond Meat mixture onto each tortilla.
8. Top with avocado crema, shredded red cabbage, and diced red onion.

Heavenly is the first word that comes to mind with each bite—the creamy avocado crema perfectly complements the smoky, spiced Beyond Meat, while the crunch of red cabbage adds a fresh contrast. Serve these up with a side of lime wedges for an extra zesty kick.

Beyond Meat Burger with Caramelized Onions

Vegging out on burgers but still craving that juicy, meaty satisfaction? Look no further than this Beyond Meat Burger with Caramelized Onions, a plant-based masterpiece that’ll have you questioning why you ever needed beef in the first place.

Ingredients

• 1 package Beyond Meat Burger Patties
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 4 burger buns
• 4 slices cheddar cheese
• 1 tbsp butter
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat. Add the sliced onions, stirring occasionally, until they start to soften, about 5 minutes.
2. Sprinkle sugar over the onions and continue to cook, stirring occasionally, until they are golden brown and caramelized, about 15 minutes. Tip: Lower the heat if they start to burn.
3. Add balsamic vinegar to the onions, stir well, and cook for another 2 minutes. Remove from heat and set aside.
4. Preheat a grill or skillet to medium-high heat. Lightly brush the Beyond Meat patties with olive oil and season with salt.
5. Cook the patties for 4 minutes on one side, then flip and cook for another 3 minutes. Tip: Avoid pressing down on the patties to keep them juicy.
6. Place a slice of cheddar cheese on each patty during the last minute of cooking, covering the pan or grill to melt the cheese.
7. Lightly toast the burger buns with butter on the same pan or grill until golden, about 1 minute per side.
8. Assemble the burgers by placing a cheese-topped patty on each bun, topped with a generous amount of caramelized onions.

Craving satisfied? These burgers boast a perfect blend of smoky, savory flavors with a sweet kick from the onions. Serve them up with a side of sweet potato fries for an unbeatable combo that’ll have everyone asking for seconds.

Beyond Meat Meatballs in Marinara Sauce

Craving something hearty yet plant-based? These Beyond Meat Meatballs in Marinara Sauce are here to knock your socks off with their meaty texture and saucy embrace, proving once and for all that veggies can indeed party hard.

Ingredients

• 1 package Beyond Meat Ground
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jar (24 oz) marinara sauce
• 2 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine Beyond Meat Ground, breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20 minutes, flipping halfway through, until the meatballs are golden brown and firm to the touch.
5. While the meatballs bake, heat the marinara sauce in a large skillet over medium heat until simmering.
6. Add the baked meatballs to the skillet, gently stirring to coat them in the sauce. Simmer for an additional 5 minutes to let the flavors meld. Tip: Cover the skillet to avoid splatters.
7. Garnish with fresh basil before serving. Tip: For an extra flavor boost, sprinkle with vegan parmesan.

Outrageously tender and packed with umami, these meatballs are a game-changer. Serve them over a bed of spaghetti, stuffed into a sub, or just straight from the skillet—no judgment here.

Beyond Meat Shepherd’s Pie

Yikes, it’s chilly out there! Perfect weather to cozy up with a dish that’s hearty, comforting, and sneakily plant-based. Our Beyond Meat Shepherd’s Pie is here to shake up your dinner routine with its meaty layers and fluffy potato topping—no sheepishness required.

Ingredients

• 1 package Beyond Meat crumbles
• 2 cups mashed potatoes
• 1 cup frozen peas and carrots
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. Heat 1 tbsp olive oil in a skillet over medium heat, then add the Beyond Meat crumbles, breaking them apart with a spoon for that perfect texture.
3. Stir in 1 cup frozen peas and carrots, cooking until they’re just tender, about 5 minutes—this adds a pop of color and nutrition.
4. Pour in 1/2 cup vegetable broth, along with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine. Let it simmer for 3 minutes to meld the flavors beautifully.
5. Transfer the mixture to a baking dish, spreading it evenly. Top with 2 cups mashed potatoes, smoothing the surface with the back of a spoon for an even bake.
6. Bake for 20 minutes, or until the topping is golden and the edges are bubbly—this is when the magic happens.
7. Let it cool for 5 minutes before serving to avoid a volcanic eruption at the dinner table.

Rich in flavor and texture, this pie boasts a savory filling beneath a cloud-like potato topping. Serve it with a side of green salad for a meal that’s as balanced as your weekend plans should be.

Beyond Meat Chili with Beans

Feast your eyes (and soon, your stomach) on this hearty, plant-based twist to a classic comfort dish that’s sure to spice up your dinner routine. Perfect for those chilly evenings or when you’re just craving something that hugs you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 package Beyond Meat crumbles
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 package Beyond Meat crumbles, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika, stirring to coat evenly.
6. Pour in 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, and 1 cup vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Season with salt to taste and simmer for an additional 5 minutes.

Hearty and packed with flavor, this chili boasts a perfect balance of smokiness and spice, with a texture that’s satisfyingly chunky yet creamy. Serve it topped with avocado slices or a dollop of vegan sour cream for an extra layer of deliciousness.

Beyond Meat Stuffed Bell Peppers

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as colorful as it is delicious—Beyond Meat Stuffed Bell Peppers. Perfect for those who love a hearty meal without the meat, or just anyone looking to spice up their dinner routine with a pop of color and flavor.

Ingredients

• 4 large bell peppers
• 1 package (16 oz) Beyond Meat crumbles
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded vegan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Save the tops for a decorative presentation if you’re feeling fancy.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add Beyond Meat crumbles to the skillet, breaking them apart with a spoon. Cook until browned, about 5 minutes.
5. Stir in cooked quinoa, salt, and black pepper. Mix well to combine. Tip: For extra flavor, toast the quinoa before cooking it.
6. Fill each bell pepper with the Beyond Meat mixture, packing it down lightly. Top each with marinara sauce and vegan cheese.
7. Place the stuffed peppers in the prepared baking dish. Cover with foil and bake for 25 minutes. Tip: Remove the foil for the last 5 minutes to get the cheese nice and bubbly.
8. Remove from the oven and let cool for 5 minutes before serving.

Perfectly packed with flavor, these stuffed peppers offer a satisfying crunch with every bite. Serve them atop a bed of greens for a complete meal, or alongside a crisp white wine for an extra touch of elegance.

Beyond Meat Lasagna

Vegging out on a Friday night? Swap the takeout for this plant-based marvel that’ll have even the staunchest carnivores asking for seconds. Our Beyond Meat Lasagna is a layered masterpiece of savory, cheesy, and downright delicious goodness, proving that comfort food doesn’t need a meaty middle to steal the show.

Ingredients

• 1 package Beyond Meat crumbles
• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the Beyond Meat crumbles with olive oil, salt, black pepper, garlic powder, and onion powder until browned, about 5 minutes. Tip: Breaking the crumbles into smaller pieces ensures even cooking.
3. In a bowl, mix ricotta cheese and egg until well combined. This adds richness and helps bind the layers.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce.
5. Top the noodles with half of the ricotta mixture, followed by half of the Beyond Meat crumbles, and 1 cup of mozzarella cheese. Repeat the layers once more, ending with a final layer of noodles.
6. Cover the top layer of noodles with the remaining 1 cup of marinara sauce and sprinkle with the remaining mozzarella and Parmesan cheeses. Tip: Covering the lasagna with foil for the first 25 minutes prevents the cheese from burning.
7. Bake in the preheated oven for 45 minutes, removing the foil after 25 minutes, until the cheese is bubbly and golden. Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Every bite of this lasagna is a cozy hug of flavors, with the Beyond Meat offering a surprisingly meaty texture that’s perfectly complemented by the creamy ricotta and tangy marinara. Serve it up with a side of garlic bread for a meal that’s bound to impress, or enjoy leftovers cold—because yes, it’s that good straight from the fridge.

Beyond Meat Sloppy Joes

Just when you thought Sloppy Joes couldn’t get any sloppier (or tastier), along comes this plant-based twist that’ll have even the most devout carnivores doing a double take. Packed with all the messy, saucy goodness you crave, these Beyond Meat Sloppy Joes are here to prove that sometimes, the best things in life are indeed a bit… sloppy.

Ingredients

• 1 tbsp olive oil
• 1 cup onion, finely diced
• 1 cup green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 lb Beyond Meat crumbles
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 hamburger buns

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onion and green bell pepper to the skillet, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add Beyond Meat crumbles to the skillet, breaking apart with a spoon, and cook until browned, about 5 minutes. Tip: For a deeper flavor, let the crumbles get a bit crispy.
5. Mix in ketchup, brown sugar, mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir well to combine.
6. Reduce heat to low and simmer the mixture for 10 minutes, stirring occasionally. Tip: If the mixture gets too thick, add a splash of water to loosen it up.
7. Toast the hamburger buns lightly if desired, then spoon the Sloppy Joe mixture onto the buns.

Velvety with a hint of smokiness and just the right amount of sweet and tangy, these Beyond Meat Sloppy Joes are a texture dream. Serve them with a side of crispy sweet potato fries or atop a baked potato for a fun twist on the classic.

Beyond Meat Korean BBQ Bowls

Yummy doesn’t even begin to cover these Beyond Meat Korean BBQ Bowls—imagine a flavor explosion that’s part Seoul street food, part your couch on a Friday night. Perfect for when you’re craving something meaty but want to keep it plant-based, these bowls are a game-changer with a side of sass.

Ingredients

• 1 package Beyond Meat Beefy Crumbles
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 cup jasmine rice
• 2 cups water
• 1 tbsp vegetable oil
• 1 cucumber, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes to create the BBQ sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Add Beyond Meat Beefy Crumbles and cook for 5 minutes, breaking apart with a spoon, until browned.
3. Pour the BBQ sauce over the crumbles and stir to coat. Reduce heat to low and simmer for 3 minutes to let the flavors meld.
4. Meanwhile, rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice and water, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand for 5 minutes.
5. Fluff the rice with a fork and divide among bowls. Top with the BBQ crumbles, cucumber slices, green onions, and a sprinkle of sesame seeds.

Dig into these bowls and you’ll be greeted with the perfect harmony of savory, sweet, and a hint of heat, all atop fluffy jasmine rice. For an extra crunch, throw in some quick-pickled radishes or serve with a side of kimchi to really turn up the volume on flavor.

Beyond Meat Philly Cheesesteak

Feast your eyes (and eventually your mouth) on this plant-based twist to a classic that’ll have even the most devoted carnivores doing a double-take. Our Beyond Meat Philly Cheesesteak is here to shake up your sandwich game with all the gooey, savory goodness you crave, minus the moo.

Ingredients

• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 oz Beyond Meat Beefy Crumbles
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices provolone cheese
• 2 hoagie rolls, toasted

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large onion and 1 large green bell pepper to the skillet. Cook, stirring occasionally, until vegetables are soft and slightly caramelized, about 10 minutes.
3. Push vegetables to one side of the skillet. Add 8 oz Beyond Meat Beefy Crumbles to the other side. Sprinkle with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, breaking apart the crumbles with a spatula, until heated through, about 5 minutes.
4. Mix the vegetables and Beyond Meat together in the skillet. Lay 4 slices provolone cheese over the top. Cover the skillet with a lid and let the cheese melt, about 2 minutes.
5. Divide the mixture evenly between 2 toasted hoagie rolls.

Unleash this masterpiece onto your plate and behold the melty, meaty (yet meat-free) magic. The crispy edges of the peppers and onions play perfectly against the tender Beyond Meat, all hugged by a toasty roll. Try serving it with a side of pickles for a tangy crunch that cuts through the richness.

Beyond Meat Gyros with Tzatziki Sauce

Yum, who knew plant-based could pack such a punch? These Beyond Meat Gyros with Tzatziki Sauce are here to prove that meatless doesn’t mean flavorless, and they’re about to become your new weeknight hero.

Ingredients

• 1 package Beyond Meat Ground
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1 cup tzatziki sauce

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add Beyond Meat Ground to the skillet, breaking it apart with a spoon.
3. Season with garlic powder, onion powder, dried oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until browned.
4. Warm pita breads in a dry skillet over medium heat for 30 seconds on each side.
5. Spread tzatziki sauce evenly over each pita bread.
6. Top with cooked Beyond Meat, shredded lettuce, diced tomatoes, and diced red onion.
7. Fold pita breads around the filling and serve immediately.

Perfectly spiced and loaded with fresh toppings, these gyros offer a satisfying crunch and creamy contrast. Try serving them with a side of crispy sweet potato fries for an unbeatable combo.

Beyond Meat Meatloaf with Glaze

Dive into the future of comfort food with this Beyond Meat Meatloaf that’s so juicy and flavorful, even your carnivorous friends will be begging for seconds. Wrapped in a sweet and tangy glaze, it’s the plant-based powerhouse your dinner table has been dreaming of.

Ingredients

• 1 package Beyond Meat Ground
• 1 cup breadcrumbs
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 1/4 cup milk

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan.
2. In a large bowl, mix the Beyond Meat Ground, breadcrumbs, garlic powder, onion powder, salt, and black pepper until well combined.
3. In a small bowl, whisk together the egg and milk, then pour into the meat mixture, stirring until just incorporated. Tip: Overmixing can make the meatloaf tough, so stop when everything is evenly distributed.
4. Press the mixture into the prepared loaf pan, shaping it into an even loaf.
5. In another small bowl, mix the ketchup, brown sugar, mustard, and Worcestershire sauce to create the glaze.
6. Spread half of the glaze over the top of the meatloaf before baking. Tip: Reserve the other half for serving or a second glaze application halfway through baking for extra flavor.
7. Bake for 45 minutes, then remove from the oven to apply the remaining glaze if desired, and return to the oven for another 15 minutes. Tip: The meatloaf is done when it’s firm to the touch and the internal temperature reaches 160°F.
8. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

Perfectly moist with a caramelized crust, this Beyond Meat Meatloaf is a game-changer. Serve it up with a side of mashed cauliflower for a low-carb twist that’ll have everyone coming back for more.

Beyond Meat Swedish Meatballs

Craving something meaty without the meat? These Beyond Meat Swedish Meatballs are here to save your dinner plans with their juicy, flavorful punch that even your carnivore friends will side-eye with envy.

Ingredients

• 1 package Beyond Meat Ground Beef
• 1/2 cup breadcrumbs
• 1/4 cup almond milk
• 1 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix Beyond Meat Ground Beef, breadcrumbs, almond milk, onion powder, garlic powder, salt, black pepper, allspice, and nutmeg until well combined.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake for 20 minutes, flipping halfway through, until golden brown.
5. Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them for 2 minutes on each side.
6. Pour in vegetable broth, heavy cream, soy sauce, and Dijon mustard. Stir gently to combine.
7. In a small bowl, mix cornstarch and water to create a slurry. Stir into the skillet to thicken the sauce.
8. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened to your liking.

These meatballs are a dreamy mix of tender and hearty, with a sauce that’s rich enough to bathe in (but please, stick to eating). Serve them over a heap of mashed potatoes or tangled in pasta for a meal that’ll have everyone asking for seconds.

Beyond Meat Breakfast Sausage Patties

Who knew waking up could smell this good? These Beyond Meat Breakfast Sausage Patties are here to revolutionize your mornings with a plant-based punch that’ll have even the most devout carnivores doing a double take.

Ingredients

• 1 package Beyond Meat Breakfast Sausage
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika

Instructions

1. In a medium bowl, combine the Beyond Meat Breakfast Sausage with salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix until all spices are evenly distributed throughout the sausage.
2. Divide the sausage mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Pro tip: Wetting your hands slightly can prevent the mixture from sticking.
3. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 4 minutes on the first side, or until a golden crust forms. Flip the patties and cook for another 4 minutes on the second side. Another pro tip: Resist the urge to press down on the patties; this keeps them juicy.
5. Check the internal temperature with a meat thermometer; it should read 165°F for perfectly cooked patties. Final pro tip: Let the patties rest for 2 minutes before serving to allow the juices to redistribute.

Light, flavorful, and with a satisfyingly meaty texture, these patties are a game-changer. Serve them atop a fluffy biscuit or alongside some scrambled Just Egg for a breakfast that’s anything but ordinary.

Beyond Meat Jerky

Vegging out just got a whole lot tastier with this Beyond Meat Jerky recipe that’s sure to make your taste buds dance and your snack game strong. Whether you’re a seasoned vegan or just meat-curious, this jerky is a chewy, flavorful adventure you won’t want to miss.

Ingredients

• 1 package Beyond Meat Beefy Crumbles
• 1/4 cup soy sauce
• 2 tbsp liquid smoke
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a large bowl, combine Beyond Meat Beefy Crumbles, soy sauce, liquid smoke, maple syrup, garlic powder, onion powder, and black pepper. Mix until all ingredients are evenly distributed.
3. Spread the mixture onto the prepared baking sheet, pressing down to form a thin, even layer.
4. Bake for 3 hours, then flip the jerky and bake for an additional 2 hours, or until the jerky is dry and chewy.
5. Remove from the oven and let cool completely before cutting into strips.

This Beyond Meat Jerky is irresistibly chewy with a smoky-sweet flavor that’s perfect for on-the-go snacking. Try pairing it with your favorite craft beer or crumbling it over a salad for an extra protein punch.

Beyond Meat Kebabs with Peanut Sauce

Yummy doesn’t even begin to cover these Beyond Meat Kebabs with Peanut Sauce—imagine biting into a skewer that’s a carnival of flavors, where the smoky, savory Beyond Meat meets the rich, creamy peanut sauce in a dance so perfect, it’ll have your taste buds throwing confetti.

Ingredients

• 1 package Beyond Meat, cut into 1-inch cubes
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup water
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the Beyond Meat cubes onto the soaked wooden skewers, leaving a little space between each cube for even cooking.
3. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, garlic powder, smoked paprika, and water until smooth. Tip: If the sauce is too thick, add water 1 tbsp at a time until desired consistency.
4. Place the kebabs on the grill. Cook for 3-4 minutes per side, or until grill marks appear and the Beyond Meat is heated through. Tip: Don’t overcrowd the grill to ensure each kebab gets perfectly charred.
5. Brush the kebabs generously with the peanut sauce during the last minute of grilling. Tip: Reserve some sauce for serving to double down on that peanutty goodness.
6. Remove the kebabs from the grill and let them rest for 2 minutes before serving.

Craving a crunch? Serve these kebabs over a bed of crisp lettuce or with a side of jasmine rice to soak up every last drop of that addictive peanut sauce. The contrast of the tender Beyond Meat against the creamy, tangy sauce is a texture play that’s downright irresistible.

Beyond Meat Dumplings in Spicy Broth

Kickstart your culinary adventure with these Beyond Meat Dumplings in Spicy Broth, a dish that promises to tantalize your taste buds and spice up your dinner routine without the guilt. Perfect for those who love a little heat and a lot of flavor, these dumplings are a game-changer in the world of plant-based eating.

Ingredients

• 1 package Beyond Meat ground
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup green onions, chopped
• 1 package dumpling wrappers
• 4 cups vegetable broth
• 1 tbsp chili oil
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, combine Beyond Meat ground, soy sauce, ginger, garlic, and green onions. Mix until well incorporated.
2. Place 1 tsp of the mixture in the center of a dumpling wrapper. Wet the edges with water, fold, and press to seal. Repeat until all filling is used.
3. Heat vegetable broth in a large pot over medium heat until it reaches a gentle simmer, about 5 minutes.
4. Add chili oil, sesame oil, and red pepper flakes to the broth, stirring to combine.
5. Gently add dumplings to the broth, ensuring they are not overcrowded. Cook for 5 minutes or until they float to the top.
6. Using a slotted spoon, remove dumplings from the broth and divide among bowls.
7. Ladle the spicy broth over the dumplings, ensuring each bowl gets an even distribution of flavors.

Now, these dumplings boast a juicy interior with a perfectly chewy wrapper, all swimming in a broth that packs a punch. Serve them with a side of crisp, pickled vegetables for an extra crunch that contrasts beautifully with the soft dumplings.

Beyond Meat Enchiladas

Unbelievably delicious and packed with flavor, these Beyond Meat Enchiladas are here to shake up your taco Tuesday routine. With a playful twist on a classic, they’re guaranteed to be a hit among both veggie lovers and meat enthusiasts alike.

Ingredients

• 1 package Beyond Meat crumbles
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese
• 1/2 cup diced onions
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil and sauté diced onions until translucent, about 3 minutes.
3. Add Beyond Meat crumbles to the skillet, breaking them apart with a spoon. Cook for 5 minutes until slightly browned.
4. Season the mixture with cumin, garlic powder, and salt, stirring well to combine. Tip: For extra flavor, let the spices toast for 30 seconds before mixing in.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Tip: Cover them with a towel to keep warm while you work.
6. Fill each tortilla with the Beyond Meat mixture, roll tightly, and place seam side down in the baking dish.
7. Pour enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Serve these enchiladas hot, with the cheese perfectly melted and the sauce bubbling around the edges. The combination of the savory Beyond Meat and the tangy enchilada sauce creates a symphony of flavors that’s hard to resist. Try topping with fresh cilantro or a dollop of sour cream for an extra zing.

Beyond Meat Pizza Topped with Veggies

Pizza night just got a major upgrade with this Beyond Meat masterpiece that’s so loaded with veggies, even your carnivorous friends will be begging for a slice. Who knew plant-based could pack such a punch?

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup Beyond Meat crumbles
• 1/2 cup pizza sauce
• 1 cup shredded vegan mozzarella cheese
• 1/4 cup sliced black olives
• 1/4 cup diced red bell pepper
• 1/4 cup sliced mushrooms
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy crust.
2. Heat 1 tbsp olive oil in a skillet over medium heat, add Beyond Meat crumbles, and cook for 5 minutes until browned. Tip: Break the crumbles into small pieces for even cooking.
3. Spread 1/2 cup pizza sauce evenly over the pre-made crust, leaving a small border for the crust.
4. Sprinkle 1 cup shredded vegan mozzarella cheese over the sauce.
5. Evenly distribute the cooked Beyond Meat crumbles, 1/4 cup sliced black olives, 1/4 cup diced red bell pepper, and 1/4 cup sliced mushrooms on top.
6. Season with 1/2 tsp garlic powder and 1/2 tsp dried oregano for an extra flavor kick. Tip: For a golden cheese melt, place the pizza on the top rack of the oven.
7. Bake for 12-15 minutes until the cheese is bubbly and the crust edges are golden brown. Tip: Let the pizza sit for 2 minutes before slicing to prevent toppings from sliding off.

With its crispy crust, melty cheese, and savory Beyond Meat topped with fresh veggies, this pizza is a flavor explosion. Serve it with a side of vegan ranch for dipping, and watch it disappear before your eyes.

Beyond Meat Curry with Coconut Milk

Who knew that plant-based could pack such a punch? Dive into this Beyond Meat Curry with Coconut Milk, where every spoonful is a bold adventure in flavor town, minus the meat but full of heart.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 package Beyond Meat crumbles
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, sautéing until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 package Beyond Meat crumbles, breaking apart with a spoon, and cook until browned, about 5 minutes.
5. Sprinkle 2 tbsp curry powder over the mixture, stirring well to coat evenly.
6. Pour in 1 can coconut milk and 1 cup vegetable broth, bringing to a gentle simmer.
7. Add 1 cup diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper, simmering uncovered for 15 minutes to thicken.
8. Stir in 1/4 cup chopped cilantro just before serving for a fresh burst of flavor.

Absolutely revel in the creamy, dreamy texture that hugs each bite, with the curry’s warmth playing nicely against the coconut milk’s sweetness. Serve it over a bed of fluffy rice or with naan bread to scoop up every last drop of this plant-based perfection.

Beyond Meat Nachos Supreme

Buckle up, flavor seekers! We’re diving fork-first into a mountain of ‘Beyond Meat Nachos Supreme’ that’s so loaded, it might just need its own zip code. Perfect for game day, movie night, or when you’re just pretending to be a responsible adult.

Ingredients

• 1 package Beyond Meat crumbles
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sliced jalapeños
• 1/4 cup sour cream
• 1/4 cup guacamole
• 1 bag tortilla chips
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F to get it ready for nacho perfection.
2. Heat 1 tbsp olive oil in a skillet over medium heat, then add the Beyond Meat crumbles, cooking for 5 minutes until browned. Tip: Break up any large clumps for even cooking.
3. Sprinkle 1/2 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder over the crumbles, stirring to combine. Cook for another 2 minutes to let the flavors meld.
4. Arrange a single layer of tortilla chips on a baking sheet. Evenly distribute the cooked Beyond Meat crumbles over the chips.
5. Top with 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, ensuring every chip gets some love.
6. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on the nachos after 8 minutes to prevent over-browning.
7. Remove from the oven and immediately top with 1/2 cup diced tomatoes, 1/4 cup sliced black olives, and 1/4 cup sliced jalapeños.
8. Dollop 1/4 cup sour cream and 1/4 cup guacamole over the top. Tip: For a prettier presentation, use a piping bag or a zip-top bag with the corner snipped off for the sour cream.

Unleash this beast of a snack and watch as the layers of melty cheese, spicy crumbles, and cool toppings create a symphony of textures and flavors. Serve it straight from the baking sheet for that ‘dig in with your hands’ vibe, or plate it up fancy if you’re feeling extra.

Beyond Meat Pot Pie

Mmm, imagine diving into a cozy, flaky crust to discover a hearty, plant-based filling that’s so rich and savory, even your carnivore friends will be begging for seconds. This Beyond Meat Pot Pie is the ultimate comfort food with a twist, blending traditional homestyle flavors with modern, planet-friendly ingredients.

Ingredients

• 1 package Beyond Meat crumbles
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup frozen peas
• 1/2 cup diced onions
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. Heat 2 tbsp olive oil in a large skillet over medium heat, then add 1/2 cup diced onions, sautéing until translucent, about 3 minutes.
3. Add 1 package Beyond Meat crumbles to the skillet, breaking it apart with a spoon, and cook for 5 minutes until lightly browned.
4. Sprinkle 2 tbsp all-purpose flour over the mixture, stirring constantly for 1 minute to create a roux.
5. Gradually pour in 2 cups vegetable broth, stirring continuously to avoid lumps, then add 1 cup diced carrots, 1 cup diced potatoes, 1 tsp salt, and 1/2 tsp black pepper.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until vegetables are tender.
7. Stir in 1/2 cup frozen peas, then remove from heat and let the filling cool slightly.
8. Transfer the filling to a pie dish, cover with the pre-made pie crust, crimping the edges to seal, and cut a few slits in the top for steam to escape.
9. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Unbelievably satisfying, this pot pie boasts a flaky, buttery crust enveloping a luscious, veggie-packed filling that’s bursting with flavor. Serve it with a side of crisp green salad or a dollop of vegan sour cream for an extra touch of indulgence.

Beyond Meat Stroganoff

Let’s face it, folks: the classic stroganoff just got a plant-powered makeover that’s so good, it’ll make your taste buds do a double take. This Beyond Meat Stroganoff is here to shake up your dinner routine with its creamy, dreamy sauce and meaty, satisfying bites—no cows required.

Ingredients

• 1 tbsp olive oil
• 1 package Beyond Meat crumbles
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups vegetable broth
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup sour cream
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 package Beyond Meat crumbles, breaking apart with a spoon, and cook for 5 minutes until browned. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking for 3 minutes until fragrant.
4. Add 8 oz sliced mushrooms, cooking for 5 minutes until they release their moisture and start to brown.
5. Pour in 2 cups vegetable broth, 1 tbsp Dijon mustard, and 1 tsp smoked paprika, stirring to combine. Bring to a simmer.
6. Reduce heat to low and stir in 1/2 cup sour cream until the sauce is smooth and creamy. Tip: Temper the sour cream with a bit of hot broth to prevent curdling.
7. Meanwhile, cook 8 oz egg noodles according to package instructions until al dente. Drain and set aside.
8. Season the sauce with salt and pepper to taste, then toss with the cooked noodles.
9. Garnish with fresh parsley before serving. Tip: For an extra touch of elegance, serve in warmed bowls.

Velvety smooth with a punch of umami, this stroganoff wraps you in comfort with every forkful. Try topping it with crispy fried onions for an irresistible crunch that’ll have everyone asking for seconds.

Conclusion

Simply put, this roundup of 24 Delicious Beyond Meat Recipes offers something for every occasion, making plant-based cooking both easy and exciting. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!