Lemon Pepper Beyond Meat Sandwiches with Herb Mayo


Because lemon-pepper seasoning is a traditional mate to chicken, we decide to play with that flavor profile for Beyond Meat Chicken-less strips. And it’s a match made in vegan heaven! The bright lemony flavor combines beautifully with a peppery kick. We added an herbed mayo, some arugula and tomatoes for a delectable lunch. This is great for packing for work or school or picnics, and it holds up okay in the fridge overnight if you use a crusty bread.

You can use fresh or dried herbs in the mayo, or any combination thereof. If you want to use fresh herbs (basil is especially amazing fresh in this mayo!), use 1 Tbl. instead of 1 tsp.


Lemon Pepper Beyond Meat Sandwiches with Herb Mayo

1 pack Beyond Meat Chicken-less strips, Grilled flavor

zest and juice of one lemon

2 Tbl. olive oil

1 tsp. black pepper

pinch salt

1/2 cup vegan mayo (we used Organic Vegenaise)

1 Tbl. dijon mustard

1 tsp. dried oregano

1 tsp. dried chives

1 tsp. dried basil

1 tsp. dried parsley

1 clove garlic, minced

4 sandwich rolls or a foccicia/ciabatta loaf

arugula or lettuce

sliced tomatoes

other sandwich fixings, as desired (sprouts, cucumbers, onions, etc.)

Start by cubing or shredding the Beyond Meat strips.  To shred it, use a fork and twist. (This looks a LOT like real chicken when it’s shredded, as a side note, in case you’re not into that – or if you are, go nuts!). The layers of the Beyond Meat strips will pull apart. Combine in a bowl with zest and juice from one lemon, olive oil, pepper and salt. Allow to marinate for 30 to 90 minutes to maximize flavors.

Meanwhile, combine vegan mayo with all herbs, dijon and minced garlic. Set aside.

After 30 to 90 minutes, add mayo to the Beyond Meat and mix gently until all pieces are coated. Spoon onto four sandwiches and top with arugula, tomatoes or you favorite sandwich veggies. Enjoy!

Chef’s Note: If where you live, Beyond Meat is not available, you can sub in another vegan “chicken” or even use garbanzo beans in this recipe. But try to find Beyond Meat if you can; here’s a store guide from their website. It’s gluten-free, eco-friendly and very tasty.  In the interest of full disclosure, we won a Twitter contest where we got a year’s supply to Beyond Meat strips – 52 free boxes. It’s been really fun so far and we’re enjoying eating it and developing recipes to share with you! Oh, and there’s no way it’s gonna last all year. We’re in February and have used up way more than 8 of the coupons already. 🙂

7 responses »

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  2. Hi! Just discovered your website….thank you! Quick question: in your lemon pepper beyond meat sandwich recipe, you mention that one of the ingredients is oil but do not say what to do with it. Please advise…..

  3. Pingback: January | the dirty hippie & the bohemian girl

  4. This is really, really good. Easy to prepare last minute with on hand ingredients (thank you for listing dried herb measurements) and seriously tasty. I ate it on baby spinach, my bf had it in a tortilla – both, awesome. Next time I am at least doubling the recipe so we have leftovers. Thank you!!

  5. Looks good. Did you have to cook the Beyond Meat chicken-less strips first? Would dill be a good substitution for the basil since I might be adding cucumbers to the sandwich?

    • Hey Derek – Thanks for asking – we did NOT cook the ByMt chicken strips, just thawed them to room temp. If you have the kind in the freezer case bag, just let them sit overnight in the fridge before using. If you get the box from the refrigerator case, those are ready to use. As far as cucumbers – dill is always a nice match with cukes. 🙂 Enjoy!

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