I was SO excited to see Beyond Meat’s ground Beyond Beef at our local HEB. We had to drive a couple of hours to a Whole Foods to try it for the first time. It was delish, so, we were afraid that would be the case every time we wanted some. Thanks HEB!
I thought I would share the first thing I made with it. For some strange reason, I really wanted cheesy Hamburger Helper, so when you are vegan and you don’t eat gluten, you just have to try and make it happen. It turned out so good, I could literally eat it for every meal. Yum!
Beyond Hamburger Helper
Here’s what you need:
1 onion – chopped
3 cloves garlic – minced
1 Package ground Beyond Meat Beyond Beef
1 16oz Package Gluten Free Pasta (I use Tinkyada Brown Rice Spirals)
1 ½ cups Almond Milk
½ cup plain Almond Milk Yogurt (I used Kite Hill… any kind of plain non-dairy yogurt would work.)
3 T Nutritional Yeast
2 T White Rice Flour
1 ½ tsp Smoked Paprika
1 ½ tsp Garlic Powder
1 ½ tsp Onion Powder
1 ½ tsp Salt
Dash of Chipotle Powder
A few cranks of Pepper
**optional – 1 cup shredded Daiya Cheddar Cheese (or any other Vegan Cheddar)
Here’s what you do:
In a mixing bowl, whisk together everything starting at the Almond milk, down to the pepper and set aside.
Add water to a pot large enough for the pasta, and get it going to bring it to a boil.
In a large Dutch Oven or sauté pan, sauté onion and garlic together (in about a Tablespoon of olive oil, water or veggie broth) until the onions are translucent.
Add in Beyond Meat to the onions and garlic, breaking it into pieces.
Cook about 6-8 minutes. **Your water for the pasta should be about boiling at this point. Add the pasta to the water and boil about 2 minutes less than the instructions say.
Add the liquid mixture & the Vegan cheese (if using) to the meat & onion mixture. Turn it down to low, cover and simmer while the pasta is cooking… stirring frequently.
Once the pasta is done, drain, but don’t rinse.
Add it to the meat mixture and cook about 1 minute, making sure to mix it altogether really well.
Serve it with a nice salad, a slice of fresh bread (I’ll share my recipe for perfect gluten free bread soon!) and enjoy!
Since I have classes most evenings during the week, I have to plan meals that I can prep beforehand so that we can have a hot, healthy dinner as soon as class is over. This one is very easy to get ready, then pop in the oven. I generally roast my veggies on a lower heat, like 300…I turn them on before I head out to Bootcamp, then when I’m done an hour later, they’re ready. YUM!
I always make enough for my Hubs and I to have dinner, plus lunch the next day. Feel free to adjust the amounts based on your needs!
Roasted Veggies and Quinoa
Here’s what you need:
4 Cups Quinoa, cooked
Veggies (Get creative and try new things! This is just what I used.)
2 Cups Frozen Broccoli Florets
1 Green Bell Pepper, chopped
3 Small Potatoes, diced (any kind will do)
2 Carrots, cut into wedges
4 Slices of Red Cabbage
2 zucchini, diced
1 Cup Mushrooms, sliced
Seasonings I used: salt, pepper, garlic, italian seasoning, nutritional yeast, fennel seeds
1/3 Cup Tahini
1/2 Cup Unsweetened Almond Milk
2 T Coconut Aminos
1 tsp Garlic Powder
1 tsp Minced Garlic
1/4 tsp Sea Salt
Here’s what you do:
Add all Garlic Dressing ingredients to a small bowl and whisk together. If it’s too thick, add more almond milk until it’s the consistency you like. Then, place in the refrigerator.
Prepare quinoa according to package instructions. (If you don’t need to prep this meal, then you can wait until the veggies go in the oven to get the quinoa going.)
In a small saucepan, saute the mushrooms until they are soft, about 5-7 minutes. Set aside. (If not prepping, you can make these closer to when the veggies should be done.)
Preheat oven: 300 for slower roasting, 375 for quicker roasting.
Line 2 baking sheets with Parchment Paper.
Add broccoli to one baking sheet, then the rest (minus the mushrooms) to the other.
Sprinkle with seasonings of choice.
Bake an hour at 300, or 30-40 minutes at 375, or until the veggies are tender and golden brown.
Line a plate or bowl with quinoa, top with your roasted veggies & mushrooms, then drizzle with the garlic dressing.
I guess this is more of an idea than a recipe, just because the possibilities are endless! This is my husband’s most favorite thing to eat, so I make it almost every week. It’s one of those meals that keeps getting better everyday, so, it’s very convenient to throw together and pre-bake, then just scoop out what you want and reheat. Not to mention, it makes so much, it feeds us for several meals! It’s also colorful, which is something I like in a meal. 😀
I’ll list what I have in mine, but get creative and add/subtract things that align with your tastes! 😉
Vegan Nacho Dip
Here’s what I used:
2 cans Vegan Refried Beans (Be aware that many contain lard, which would not be vegan!)
3 Avocados – mashed & mixed with 2 tsp lemon juice
2 cups cooked Brown Rice seasoned with salt, pepper, garlic powder, onion flakes, cumin and chili powder
1 cup Vegan Nacho Cheese Sauce (Blend together: 1 c cashews (soak overnight if not using a high powered blender), 1/4 c almond milk, 1/2 tsp salt, 2 T Vinegar, 4 T Nutritional Yeast, 1/2 tsp Garlic Powder, 1/8 tsp Turmeric, 1/8 tsp Black Pepper, 1 Can Tomatoes and Green Chilies)
2 cans Black Beans – drained and rinsed
1 Onion – chopped
2 Green Onions – sliced
Handful of Grape Tomatoes – quartered
5 Small Bell Peppers – chopped (I use the mini multicolored packs of bell peppers)
1 Small Can Black Olives (drained and rinsed)
3 T Jalapenos – chopped
Handful of Pumpkin Seeds
Here’s what I do:
Preheat oven to 375.
Layer 9×13 baking dish with ingredients starting from the top: refried beans, avocado, brown rice, vegan nacho cheese, black beans, onion, green onions, grape tomatoes, bell peppers, black olives, jalapenos, pumpkin seeds.
Bake for 45 minutes or until bubbly.
Remove from the oven and let sit for 10 minutes.
Scoop and enjoy with tortilla chips, brown rice tortillas, on top of a salad, or just on its own! ❤
Before I met my husband, I had never even heard of Hot Cross Buns. Then once he made some… OMG! I was hooked! All of the spices mixed with the fruit in a warm, slightly sweet cinnamon bun…YUM!
Needless to say, when we went vegan and gluten free, this was one thing we thought was off limits. I’m not one to give up on things, so I gave a vegan, gluten free version a shot and we were both really surprised and pleased with the results! Now, anyone that bakes gluten free knows that the texture will never be the same as regular flour. The texture of these is somewhat like a cake, but the taste is spot on!
One of our favorite Office episodes has a reference to Turtles, so, it’s becoming a common saying in our house… LOL!
Turtles are typically made with milk chocolate and caramel, so lots and lots of refined sugar. These Turtles are made with simple ingredients and the sweetness comes from dates! When we want a sweet treat, these are our go-to!
Here’s what you need:
60 Pecan Halves
10 oz bag of Vegan Chocolate (I use 72% Simple Truth Chocolate Chips)
20 Large Pitted Dates
Optional: Peanut Butter (Peanuts and salt as the only ingredients!)
Optional: Chopped Almonds
Here’s what you do:
Soak dates in hot water for about 10 minutes.
Drain water, then add to a food processor.
Blend together until it becomes a creamy paste. (You may have to stop a couple of times to scrape down the sides.)
Line a baking sheet with parchment paper or foil & lightly spray or wipe down with coconut oil or other neutral tasting oil.
Drop date paste in small teaspoonful balls on baking sheet. (You may need to use a knife to rake it off of the spoon.) **Should make about 20.
Place 3 pecan halves on top of the date paste balls and lightly mash them in to make them look more like patties.
Using a knife that has been dipped in coconut oil, slide it under the date paste and flip them over so that the pecans are now on the bottom.
If you are adding peanut butter, do this now. Place a small amount on top of each date patty.
Place the baking sheet in the freezer.
Put your chocolate in a microwave safe bowl and microwave for 60 seconds. Stir and repeat in 30 second intervals until the chocolate is melted.
Remove the baking sheet from the freezer.
Using a fork, dip the bottom of the turtle in the chocolate, then turn it over to coat the top. Flip it back over and lift it out pecan side down…let the excess chocolate run off.
Place it back on the baking sheet and top it with the chopped almonds if you are using those. Because they are cold from being in the freezer, the chocolate will harden faster.
Once all of the turtles have had their chocolate baths, place them back in the freezer to set, 10 minutes or so.