Tag Archives: Beyond Beef

Feisty Shepherd’s Pie


Comfort food is what it’s all about this time of year. And nothing really says comfort like mashed potatoes. Feisty Shepherd’s Pie is a savory dish, packed with veggies and huge flavor, and topped with dreamy piles of mashed potatoes. We like our with Beyond Meat Feisty Crumbles – they add heft as well as a good dose of protein. Oh – and this huge dish is also gluten free! It’s perfect for feeding a crowd on a cold night or using up various leftovers – vegetables, mashers – you get the idea!sheppie2_lr

Feisty Shepherd’s Pie

2 cups onion, chopped
2 cloves garlic, minced
1 tsp. olive oil
1 cup portobello mushrooms, chopped
1 cup carrots, chopped
1 cup green or red pepper, chopped
1 pack Beyond Meat Beefless, Feisty Crumbles
1/2 cup fresh parsley, minced
3 to 5 cups rinsed and shredded greens (spinach, collards, Swiss chard, etc.)
1 can Manwich (yes, it’s vegan!)
1 tsp. cumin
1 tsp. chili powder (or more if you’re really feisty!)
1/2 tsp. coriander
1/2 cup nutritional yeast
Salt and pepper, to taste
8 cups of mashed potatoes

Preheat oven to 350. In a large pot, sauté onions and garlic in olive oil for 3 to 5 minutes to wilt and brown. Remove about half of the onions and set aside to use as topping later. Add in mushrooms, carrots and peppers. Cook for 7 to 10 more minutes, until all veggies are soft.

Add Beyond Beef, parsley, greens, Manwich, cumin, chili powder, coriander, nutritional yeast and salt/pepper. Cook over medium heat, stirring for about 3 to 5 minutes, until all ingredients are warmed through and combined. Greens will wilt and shrink in size.

Pour Beyond Beef and veggie mixture into a 9×13 casserole dish. Top with mashed potatoes and bake, covered with foil for 20 minutes. Uncover, add sautéd onions as a topping, and bake an additional 15 minutes.
Serve warm on a chilly night!sheppie1_lr


Need to make a batch of mashed potatoes? Here’s a recipe we like…
5 lbs. potatoes, peeled and cubed
4 Tlb. vegan margarine ( we used Earth Balance)
1 cup unsweetened, plain almond milk
1 tsp. garlic powder
Salt and pepper, to taste

Boil potatoes in a large pot over high heat about 15 to 20 minutes, until soft and mushy when pierced with a fork. Drain water off potatoes and pour into a large mixing bowl. Be careful, they will be hot! Add margarine, almond milk, garlic powder and salt/pepper. Using a hand mixer or a potato masher or large fork, smash up the potatoes until they are your preferred texture. The longer you mash them, the smoother they will be; if you like them lumper, don’t mush them too much!

Pizza Monkey Bread


Does everyone remember Monkey Bread from childhood? Those fun little dough balls, all smothered in nuts and sugary syrup, crammed into a bundt pan – that’s good times. But what ELSE can happen with Monkey Bread? Why not go savory? After all, it’s just rolls from a can, and they’re technically savory already. So we went there. The ultimate TV-time supper. Pizza Monkey Bread.

Our dinner conversion began with Beyond Meat Crumbles. We sauted it with pizza fixins and then stuffed it into the dough. Really easy. This would be a good recipe for kids to help with. Stuffing and rolling the monkey bread is perfect for little hands.

We used Beyond Meat vegan beef, onions, bell peppers, vegan pepperoni, and fresh herbs in our Pizza Monkey Bread. But if you prefer mushrooms or artichoke or sun-dried tomatoes or veg-sausage crumbles – any of that will work. You just need to be mindful of how much you add, or you’ll end up with more filling than rolls.

This recipe uses two rolls of Cresent-style dough and makes 16 Monkey Bread rolls. It serves four to six, unless you have teen-age boys in the house. Then maybe only two or three. 🙂 To vegan Crescent-style rolls you don’t need to go far. Pilsbury brand is vegan, as well as Trader Joe’s and many store brands, like Giant.




Pizza Monkey Bread

1 cup onions, chopped

1 Tbl. olive oil

1 cup green bell pepper, chopped

2 cloves garlic, minced

1 pack vegan pepperoni (we used Yves)

1 bag Beyond Meat Beef-Free Crumbles, “Beefy” Style

2 Tbl. fresh basil, chopped

2 Tbl. fresh parsley, chopped

1 Tbl. fresh oregano, chopped

1 1/2 cups pasta sauce, separated (your fave, we used Muir Glen)

2 cups vegan mozzarella shreds (we used Daiya)

non-sticking cooking spray

2 tubes Crescent-style dough


Preheat oven to 375.

In a large pan over medium heat, saute chopped onions in olive oil until soft and wilted, about 4-6 minutes. Add chopped green pepper and garlic and saute another minute or two, to warm through. Next, stir in the vegan pepperoni, Beyond Meat Beef-Free Crumbles, fresh herbs, 1/2 cup pasta sauce and 1/2 cup vegan cheese shreds.  Combine all ingredient and stir frequently until everything is warmed through and gooey with melted cheese. Turn off heat and prepare to make the rolls.

Coat a large casserole pan with non-stick spray. Pop open the Crescent-style tubes and unroll the dough. Using a spatula, eyeball your filling and make a mark for “half” and then “quarters.” Each dough triangle will hold 1/4 of each quarter of filling. Spoon the filling onto the triangle and cover with dough edges, sealing as best you can. Place in sprayed casserole. Repeat with remaining 15 dough triangles.

Bake for 15-18 minutes, until all monkey-rolls are crispy and lightly browned. Pull out of oven and top each roll with a heaping spoon of remaining pasta sauce. Top with all remaining cheese shreds. Return to the oven for 2 to 5 minutes, as long as it takes your shreds to get melty.

Serve warm with lots of napkins on the side! This is a messy, eat-with-your-hands supper!





5-way Cincinnati Chili


Folks from Cincinnati take their chili VERY seriously. Just the fact that we made it vegan is probably not okay by them. However, with the new Fiesty “Beef-Free” Crumbles from Beyond Meat, I’d venture a guess that even hardcore chili fans may take a fancy to this recipe. These crumbles are worth seeking out – they’re vegan, non-GMO, gluten-free, nut-free, soy-free, kosher and REALLY delicious. We’ve even got a coupon code for you at the bottom of this post.

Cinci chili is traditionally a chili con carne style dish, beef-based and no-bean, with an unusual mix of spices that resembles a pumpkin pie blend. It’s commonly served over spaghetti or hot dogs, and is a thinner, sauce-like consistency than the normal stick-to-your-ribs chili most folks make. Regional Ohio/Kentucky/Indiana restaurants that serve Cincinnati chili are called “chili parlors” and according to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese.

That’s an impressive amount of chili! But with no further fanfare, we’re excited to offer up a vegan style Cincinnati chili. Oh – you’ve got to get the lingo right: try it one-way (in a bowl); two-way (with spaghetti); three-way (with spaghetti and cheddar); four-way (with spaghetti, cheddar and onions) or five-way (with spaghetti, cheddar,onions and beans). And oyster crackers are always served on the side.



5-Way Cincinnati Chili


3 Tbl. olive oil

1 cup onion, diced

3 cloves garlic, minced

1 Tbl. chili powder

1 Tbl. paprika

1 Tbl. cumin

1 tsp. ground allspice

1 tsp. cinnamon

1/4 tsp. cayenne pepper

1/4 tsp. ground cloves

1 bay leaf

pinch salt/pepper, to taste

1 pack Feisty Beyond Meat Beef-Free Crumbles

1 15 oz. can tomato sauce

1 cup diced tomatoes (fresh or canned)

2 Tbl. A-1 sauce (yes, it’s vegan!)

2 Tbl. unsweetened cocoa powder

1 Tbl. apple cider vinegar



bag or box of your favorite spaghetti (we used Tinkyada)

shredded vegan cheddar (we like Daiya)

finely diced sweet onion

kidney beans or chili beans

oyster crackers


In a large soup pot, saute chopped onion and minced garlic over medium heat for about 5-7 minutes, until caramelized and light brown. Add chili powder, paprika, cumin, ground allspice, cinnamon, cayenne, ground cloves and bay leaf to pot. Stir until onions are well coated and oil makes the spices into what looks like a paste. Warm for about one minute, then add entire pack of Feisty Beyond Meat Beef-Free Crumbles. Again, stir to coat so the spices are well distributed.

Over low heat, add tomato sauce, diced tomatoes, A-1 sauce, cocoa powder and apple cider vinegar. Gently combine. The mixture should not be too thick; if it looks too thick, add a little water. Simmer over low heat for about 30 minutes, stirring every ten minutes. Before serving, remove bay leaf.

In the meantime, prepare your chili fixin’s. Boil spaghetti according to package directions; drain and set aside. Chop onion into fine mince. If using pre-seasoned chili beans, warm them in a saucepan. If using kidney beans, drain and rinse from the can and season lightly with chili powder, cumin or your favorite spices. Warm in saucepan with a splash of water and olive oil.

To serve 5-Way Cincinnati Chili, build in layers: first the spaghetti goes into a bowl, top with a generous portion of chili. Next, add a handful of vegan cheddar shreds, some chopped onions and chili beans. And maybe more cheddar shreds, just cuz they’re good. Don’t forget the oyster crackers!

As promised, here is the coupon to try Beyond Meat’s Beef-Free Crumbles. To find them in your area, check Whole Foods, or try the map on Beyond Meat‘s website for the closest retailer. The code to get your own copy of this coupon is: http://bit.ly/OVWF3I