5 Quick Dinners That Will Make You a Beyond Beef Believer
Beyond Beef, one of a growing number of plant-based meat alternatives hitting grocery stores nationwide (you’ll typically find it in the meat department), has quickly become one of our favorite meatless meats. That’s because it doesn’t just look like ground beef, it also cooks up in much the same way, and can be used in just about all the same ways you’d use the real deal.
Whether you’re looking to eat less meat or have eliminated it from your diet entirely, these five plant-based dinners are a great place to start.
5 Weeknight Dinners with Beyond Beef
- Beyond Beef: This plant-based meat alternative is sold in one pound packages, and each recipe starts with one pound of Beyond Beef.
- Serving size: Each recipe makes enough for four dinner-sized portions.
Beyond Beef Bolognese
Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottom pot over medium heat until shimmering. Add 1 finely chopped medium yellow onion, 1 finely chopped medium celery stalk, 1 peeled and finely chopped medium carrot, and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 6 to 8 minutes.
Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Break up Beyond beef into small pieces with a wooden spoon; cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, 1 minute. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up tomatoes with your hands as you add them to the pot. Bring sauce to a simmer, cook until thickened slightly and flavors are developed, about 15 minutes.
Cheesy Beyond Beef & Shells Skillet
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound Beyond beef and cook, breaking up pieces with a wooden spoon, until lightly browned, 6 to 8 minutes. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon freshly ground black pepper, and cook until fragrant, 1 minute more.
Stir in 2 cups vegetable broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Bring to a boil, cover and cook until shells are tender and sauce is slightly thickened, 8 to 10 minutes. Remove from heat and stir in 1/2 cup heavy cream or half-and-half and 8 ounces shredded sharp white cheddar cheese (about 2 cups) until cheese is melted.
Beyond Beef and Lentil Sloppy Joes
Place 1/2 cup green lentils in a strainer and rinse well. Add to a small saucepan with 1 cup water. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes. Drain any excess water.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound Beyond beef and cook, breaking up pieces with a wooden spoon, until lightly browned, 6 to 8 minutes. Add 1 finely chopped yellow onion, 1 finely chopped red bell pepper, 2 minced garlic cloves, 2 teaspoons chili powder, 2 teaspoons smoked paprika, and 1/2 teaspoon kosher salt. Cook, stirring, until softened, 5 minutes. Stir in lentils, 1 (15-ounce) can tomato sauce, 2 tablespoons tomato paste, 2 tablespoons packed brown sugar, and 1 tablespoon Dijon mustard. Reduce heat to low. Simmer, stirring regularly, until thickened and flavors meld, 10 minutes.
Beyond Beef and Mushroom Meatballs
Prepare the following, placing them all in a large bowl: finely chop 4 ounces cremini mushrooms, 1/2 small yellow onion, and 1/4 cup fresh parsley leaves, finely grate 1 ounce Parmesan cheese, and mince 3 garlic cloves. Add 1/2 cup panko breadcrumbs, 1/3 cup milk, 1 large egg, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix lightly with a fork until just combined. Add 1 pound Beyond Beef. Use your hands to mix until just combined.
Form mixture into 1 1/2-inch meatballs (2 tablespoons each), wetting your hands with water to keep mixture from sticking. Place on a baking sheet so they are not touching. You should have 16 to 18 meatballs.
Heat 2 tablespoons olive oil in a 12-inch high-sided sauté pan over medium-high heat until shimmering. Add meatballs in a single layer, working in batches if needed, and cook until browned on the bottom, 3 minutes. Flip meatballs and brown the other side, 3 minutes more. Transfer to large plate (the meatballs will not be fully cooked); repeat with remaining meatballs. Add 1 (24-ounce) jar or 3 cups marinara sauce and bring to a simmer. Gently add meatballs to sauce. Reduce heat to simmer gently until meatballs are cooked through, 10 minutes.
To bake the meatballs: Place uncooked meatballs on a rimmed baking sheet. Bake on the middle rack at 400°F until lightly browned and cooked through, about 15 minutes.
Beyond Beef Stuffed Peppers
Heat oven to 375°F. Use a small knife to cut a wide circle around stem of 8 medium bell peppers to remove tops. Discard stem, chop tops, set aside. Season inside of each pepper with salt and pepper. Place peppers in 9×13-inch baking dish, wedging them together to fit in a single layer.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, 5 minutes. Add 1 tablespoon dried Italian seasoning and 3 minced garlic cloves; cook until fragrant, 1 minute more. Add 1 pound Beyond Beef, reserved chopped pepper tops, and 1 1/2 teaspoons kosher salt. Cook on medium-high heat, breaking Beyond beef with a spatula as it cooks, until cooked through, 6 minutes. Remove from heat and stir in 1 1/2 cups cooked rice and a 1 (15-ounce) can drained, diced tomatoes.
Spoon mixture into peppers. Sprinkle 1 cup shredded Italian blend cheese over peppers. Carefully pour 1 cup water between peppers into baking dish. Spray one side of a large sheet of aluminum foil with cooking spray. Place sprayed-side down over peppers, cover baking dish tightly. Bake until peppers are softened but not mushy and filling is heated through, about 1 hour.