Tag: meat-alternatives

New Ground Rules

Ground beef is a nearly universal staple ingredient that does a lot of heavy lifting. Foundational for countless comfort foods and macro-conscious meals alike, it’s the heart and soul of sauces, soups, tacos, casseroles, and so much more. Something of a culinary chameleon, it moves fluidly between cuisines and cooking styles, anchoring dishes with richness and texture, whether it’s merely playing a supporting role or taking center stage. That’s exactly what makes it such a challenge to replace.

DIY, Don’t Buy

Many plant-based alternatives come with a price tag that makes the average Taco Tuesday feel like a splurge. Homemade versions can have wildly varying results, veering from mushy to rubbery to gritty with little warning based on glowing recipe reviews. All we want are simple ingredients, easy prep, an undeniably meaty flavor, toothsome chew, and a solid dose of protein. Is that so much to ask? I didn’t think so, which is why I took matters into my own hands.

Where’s The Beef?

Powered by Naked Pea protein powder and vital wheat gluten, this recipe transforms a handful of pantry staples into remarkably hearty vegan ground beef crumbles with an impressive nutritional profile. Nutritional yeast layers in savory depth, while mushroom broth, soy sauce, ketchup, and vegan Worcestershire sauce create a rich umami backbone that tastes far greater than the sum of its parts. Finally, a touch of beet powder provides subtle color, helping the finished crumbles look as robust as they taste. In a matter of minutes and minimal prep, they’re ready to step into virtually any role traditionally reserved for ground meat.

Everyday Essentials

Since first developing this foolproof formula, I’ve made sure I have a batch on hand at all times. It freezes beautifully and comes in clutch when throwing together a quick meal. Given the infinite number of ways you can use it, you could very well eat it everyday without getting bored, or even once repeating a recipe. Craving a giant bubbling vat of chili? Want a quick quesadilla after midnight? Feeding the fam on a budget? These crumbles rise to every occasion.

  • Soups and stews: Yes, you can make one mean chili, with or without beans, thanks to this mega meaty groundwork. Brothier bowls are just as satisfying, including beef and barley soup, Italian wedding soup, and minestrone soup, just for starters.
  • Mexican Meals: Tacos, burritos, enchiladas, nachos, and quesadillas are a natural fit for these protein powerhouses. Seasoned with cumin, chili powder, smoked paprika, garlic, and a few hot chilies, no one would know there’s zero animal meat involved.
  • Pasta and sauces: From your generic ragu to hearty Bolognese, this is your new BBF (that’s Best Beef Friend, thank you very much). Don’t forget about meat lasagna, ravioli, stuffed shells, baked ziti, and even stroganoff.

  • Salads and grain bowls: Even a simple greens-and-protein combo becomes a full meal with the right toppings. Cheeseburger salads are a favorite of mine, but for something warmer, you can always make Chipotle bowls at home with seasoned rice, beans, salsa, and guacamole. I’ve used it to make an amazing soboro donburi that I plan to repeat very soon, too.
  • Casseroles: Anything goes in the cozy, slightly chaotic world of casseroles, where everything gets baked together and somehow benefits for it. Think shepherd’s pie, tater tot hot dish, tamale pie, upgraded green bean casserole, or anything involving a layer of melted vegan cheese.
  • Stuffed Vegetables: Bell peppers, zucchinis, tomatoes, eggplant, baked potatoes, mushrooms, cabbage; anything that can be hollowed out or turned into an edible wrapper can become a prime protein delivery system.
  • Bread, buns, and pockets: It’s hard to contain so much deliciousness, but you can still try by making sloppy joes, pita pockets, steamed buns, lettuce wraps, and even calzones or empanadas if you’re going all-out. Dumplings, be it wontons or gyoza, steamed or pan-fried, fit right in as another way to wrap everything up into a satisfying bite-sized package.

High Protein Whole Foods

Built with flavor and texture as the primary goals, these crumbles still pull impressive numbers when it comes to nutrition. Namely, 33 grams of protein per serving or 133 grams for the whole batch, and that’s before adding them to whatever meal you’re making. They’re already doing the bulk of the work on their own before veggies and grains enter the picture. You can also expect 2.5 grams of fiber per serving, which, while unimpressive on its own, is 2.5 grams more than conventional meat.

Beyond the Package

Store-bought meat alternatives certainly have their place, but with just a bit more planning and preparation, we can do better. Naked Pea makes that process remarkably simple. Its neutral flavor and substantial protein content provide the backbone needed to create the most beefy meatless grounds to have ever graced your plate, without requiring a chemistry degree.

The most useful ingredient in your kitchen is one that helps inspire dozens more dishes. Ground meat fits that bill and this lookalike behaves in exactly the same way. Macro goals to meet? Many mouths to feed? Your dinner destiny is in your hands.

Continue reading “New Ground Rules” →

Hannah (BitterSweet)6 Comments

Beyond Meat; Beyond Expectations

Decades of stigma and misunderstanding are finally giving way to a more tolerant, open-minded approach to the murky waters of “fake meat.” Even NPR has taken note that more omnivores are willingly eschewing meat in favor of vegan alternatives these days. Though I’d like to believe that this shift can be attributed to a better understanding of factory farms and generally being able to access greater compassion to our feathered, furry, and scaled friends, I know that it all boils down to one thing at the end of the day: Taste. Innovations in the field have brought forth tastier creations than ever before, and suddenly, meat alternatives have become a painless way to eat healthier, without sacrificing flavor. Whatever the reason, convincing those outside of the vegan and vegetarian community to eat more cruelty-free foods can only be a good thing for everyone involved. Since my own approach to cooking puts flavor first, I’ve benefited greatly from the latest and greatest plant-based proteins, too.

A real game-changer in the industry is Beyond Meat, a company that’s made headlines numerous times for winning over Bittman, garnering support from Twitter’s Biz Stone, and unnerving longtime vegetarians for their similarity to actual poultry products. Serving up only chicken-style alternatives, this stuff is the real deal, at least as far as “fake” meat goes.

Right from my first encounter, it was abundantly clear that Beyond Meat was in a category all its own, creating an entirely different protein experience than one would find in traditional meatless mains, such as tofu, tempeh, or seitan. For one, it smells crazily, disturbingly, genuinely like cooked chicken. Even though I haven’t eaten meat in years now, I’m still exposed to those preparing and consuming it, and that previously inimitable scent really threw me through a loop. Firm but easily yielding to the tooth, the texture is where it really shines. Far from the rubbery, chewy, or latex-y consistency of previous faux meat options, the strips shred in a very authentic way, mimicking the grain of cooked chicken. Though this may put off staunch vegans who don’t miss the experience of eating meat one bit, it’s a big selling point for everyone else.

Lightly Seasoned is like a blank canvas; borderline bland, like plain roasted or broiled chicken breast. Ideal for soaking up any sauce or marinade, there are no competing or off flavors that would giveaway the soy base. Lean, non-fatty (“skinless”), the pieces are reminiscent of a light, white meat sort of taste. This was perfect for fulfilling my longtime craving for a bowlful of soothing chicken soup with rice. Tenderizing in the hot broth and soaking in the deeply savory bouillon, it was so unbelievably meaty, I wouldn’t have trusted its vegan label if I hadn’t prepared it myself.

Grilled is very similar to the prior option, now sporting attractive black grill marks that only a practiced hand would be able to achieve at home. Subtly smoky, woodsy, and bearing a charred essence on a lightly peppered backdrop, the hassle of pulling out your own grill is taken out of the picture. Sturdy enough to stay firmly in place on skewers, I was delighted to turn my seared strips into yakitori, a savory delight that hasn’t passed my lips in nearly a decade now. Too simple to consider as a true recipe, all you need is a batch of sauce to dip the “chicken” into, which goes something like this:

1/4 Cup Mirin
1/4 Cup Reduced-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Grated Fresh Ginger
3 Cloves Garlic, Finely Minced
1 Teaspoon Arrowroot

Vigorously whisk all ingredients in a small saucepan over medium heat, breaking up any clumps of starch should they form. Cook, stirring occasionally, until the mixture comes up to a full boil. Remove from the heat and enjoy immediately.

Finally, Southwestern spices up Beyond Meat’s offerings with a chipotle and lime-spiked base. Defined by a gentle but discernible kick, the subtle burn grows with each successive bite. By the end of the meal, you may very well find your lips tingling, and not in an unpleasant way. Unfortunately, this heat doesn’t add much in the way of nuanced flavor, and overpowers the inherently chicken-like flavor that one might be craving from such a product. Though perfectly tasty, it strikes me as a waste to cover up the masterfully crafted taste of this unique protein base. I probably wouldn’t buy it again, simply because a sough a purer “chicken” experience, but it was undeniably delicious in a layered chicken taco salad. Composed of pico de gallo, shredded romaine, sliced olives, tortilla strips, and of course, Southwestern chicken-free strips chopped into cubes all packed into glass jars, this meal became an ideal impromptu picnic.

A radical departure from the crunchy-granola “hippy” foods of only a decade or two ago, Beyond Meat is making meatless living more possible for those who may not have even considered the option before. Anyone even moderately curious about trying another protein alternative would be doing themselves a disservice not to check these chicken-less strips out- I have yet to hear any negative feedback, from professional food reviewers and my own omnivorous dinner mates alike.

Hannah (BitterSweet)28 Comments