My first attempt at using Beyond Meat products went so well yesterday. I can’t wait now to try out all their other non-meat products in my recipes. It was kinda weird using ‘meat’ again? The taste in this hash was spot on. I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use. This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course,
I purchased this 11 oz. bag at Whole Foods Grocery. They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway. 11 grams of protein per serving. The product’s main component is pea protein. Who’d a thought? A very tasty alternative to meat I’d say. I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes. And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with. It really is a perfect Mexican dish as well. My vegetables in the hash are seasoned with dry BBQ flavors but you could take this any way you’d like. Italian, Greek. I’ll be trying a lot of different varieties now. Can’t wait!
Plus they have a spectacular looking burger hitting stores soon that has more iron and protein than beef, fortified with calcium, antioxidants, a bunch of B vitamins including………you guessed it ‘B12′ with more Omegas than Salmon.
To get updates on the Burger launch and where to find it in stores near you just tweet the phrase:
So, back to my veggie hash.
I really loved all the veggies soaked up in the BBQ flavors. I sautéd the onion, celery and beet pieces first in some Earth Balance and then added in the potatoes and squash. If you don’t want all your veggies to have a pink tint (like mine did from the beets) then use yellow beets or cook the beets first and they’ll lose a bit of there color. But the whole dish did workout texture wise and I was really pleased to have it mixed in with the ‘beef crumbles’ as I’ve said. It would be a great dish without that, so don’t Foofoo it if you can’t get your hands on some Beyond Meat yet.
- 2 - 3 Tbs. Vegan Butter
- 1 Red Onion, diced
- 1 Medium Beet, diced
- 1 Medium Potato, diced
- 2 Celery Stalks, diced
- 1 large Yellow Squash, diced
- 1 small Jalapeno, diced
- 1 11 oz. package of @BeyondMeat Crumbles *Feisty flavor
- 1/4 tsp liquid Smoke (optional)
- 1 Tbs. Tamari Soy Sauce (Gluten Free)
- 1 Tbs. BBQ powdered rub of choice
- In a medium size sauce oven safe pan, preferably an iron skillet, heat butter, onion, celery and beets. Saute until they have softened some stirring while they cook up. Add in all other ingredients. Stir to combine and cook on medium heat for about 10 minutes. Preheat oven to 325. Remove from stovetop.
- Move your pan to the oven and cook an additional 15 minutes, covered. Broil for 5 more minutes uncovered to brown the top some. Serve hot with salad or soups.
You have to try this one. Hope you’re having a great week and be sure to stop back on Friday for a guest post from Jonny Fresh featuring his new E-book. Plus, Friday is the last day to enter to win a copy of Gena’s new book. Don’t miss it! ♥
- Virtual Vegan Linky Potluck Week #2
- Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!