Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


As you may or may not know – I started a Youtube channel last month.  I have almost twenty recipes posted there on:

Click HERE to go to the channel & check it out.

The roast beef you see here is my latest endeavor.  Here is the video.

Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots


2 1/2 cups vital wheat gluten (or just enough to get a proper dough texture)

1 TBS caraway seeds (ground in a mill or with a mortar & pestle)

1 TBS fennel seeds (ground in a mill or with a mortar & pestle)

2 TBS freeze-dried shallots or granulated onions (or minced raw shallots)

1 TBS paprika

S&P to taste (go LIGHT with the salt)

1 cup vegetable stock

1/2 cup olive oil

2 TBS vinegar (red, white, balsamic – your call)

2 TBS molasses

1 cooked beet pureed with 1/2 cup veggie stock

A dry rub of your choice (or simply a blend of dry herbs)

Bottled marinade of your choice mixed with equal part water OR veggie stock with a few bay leaves

Cheesecloth & kitchen twine

1 onion – sliced

2 TBS brown sugar

8 oz mushrooms – sliced

1 bunch heirloom carrots

Additional olive oil


Heat the oven to 425

Whisk the first 6 (dry) ingredients together in a bowl.  In another bowl, whisk the stock, oil, vinegar, molasses & pureed beet.  Blend the wet & dry ingredients – adding vital wheat gluten or more stock until you have a ground beef texture.

Roll in your dry rub & wrap tightly in cheesecloth – tying off the ends.

Bring your marinade to  boil, reduce to a simmer & add the beef to it.  Simmer for an hour – turning once in the middle.  Be careful you do not boil your marinade away.  Add water or stock – if you need to.

Heat olive oil in a pan.  Remove the cheesecloth & pan sear the beef on both sides.  Set aside.  You can slice this thinly & make sandwiches or – go for the steak option.

In the same pan, heat some butter or olive oil & saute the onions until soft.  Add 2 TBS brown sugar & saute until the onions become golden.  Add the mushrooms & saute until they are done to your taste.  Season with S&P.

If you are doing “steaks,” cut them & sear them on both sides in the mushroom pan.

Toss the carrots in olive oil and S&P & roast 10-15 minutes (or until they begin to turn golden) – turning them once in the middle.


Vegan Chicken Piccata

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



I am sharing this recipe from May 2014 because I have a new episode of my new Youtube show – Delightful Delicious Delovely & Video Vegan to go with it.  Check out the on-camera recipe here (and lease subscribe to my channel):

I always adored chicken piccata.  I love capers, I love lemon and, defiantly, I love parsley!  But, about 25 years ago, I gave up meat from mammals & poultry.  “Meat from mammals” sounds like something they found at Jeffrey Dahmer’s because – well – that IS what they found there.  But I mean I gave up red meat which, sorry folks, includes pork, and I gave up chicken & the like.  I only gave up seafood this year (because of lots of things but Fukushima was the last straw).

I miss the oddest things from the meat & chicken world.  Costco hotdogs.  Big Macs (which I would no longer eat because of pink slime etc – even if I ate meat).  Really, really rare steak.  Any real selection of any ethnic food beyond Indian.  Tacos (fish tacos).  Street cart kinda food.  And chicken piccata.

So – with all this fake meat suddenly deluging the market – I have begun to get quite busy experimenting with it.  In the past, fake meat was seitan or tempeh – which I find have flavors too specific to mask easily and tofu which has always underwhelmed me- and now soy is all GMO & shit & so I try to avoid that, too.  Then there are veggie burgers & veggie dogs – which are reasonable replacements for the real thing but they can’t be turned into chicken piccata.  And the fake breakfast sausage patties they make are great!  A decent fake bacon is still an apparition on the horizon – except for the chemical-burn inducing Bacos – which I have been known to eat, by the jar, with a bottle of red.

Sometimes, I am really gross & pathetic.

Anyway, it seems that overnight – there is a selection of fake meats in even the most mainstream supermarkets and I have been having great success with them!  Look at how delicious a vegan chicken (firecracker chicken) can be!


Prefer beef?  Behold!



HERE are some other vegan chicken selections from my recipe book.  And HERE are some vegan beef ones.


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OK – so – chicken piccata!  OK – the first time I attempted it this week – I used these cutlet things because they seemed to replicate real chicken piccata visually better.

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So – I whipped them up into a piccata & made myself that garlic baby broccoli, and some lemon-basil baby squash & some jalapeno mashed cauliflower – plated it up & commenced photographing it.  Here are the results:

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While this was all very delicious (though these cutlet-style pieces retain some of the stronger and not altogether awesome flavors of earlier faux meat products) – I did not like the darkness of the “chicken” piccata in these photos.  So – I endeavored to make it again using some chicken strip-style faux meat I had.

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I picked around in this bag & pulled out all the larger strips I could find.  I used about half this bag in the recipe here.  (UPDATE – I would suggest using Beyond Meat – if you can find it near you.)

And look at how convincingly it looks like chicken once it is cooked!  Isn’t that amazing?  I am very excited about this & VERY glad I attempted this recipe a second time.  This brand of fake chicken tastes way better than any of the Gardein products I have tried but Simple Truth products are really Kroger products & this Simple Truth folks were recently exposed as being lying motherfuckers.  Or MISLEADING motherfuckers, at the very least.   Read about the lawsuit HERE.  And PS – I once bought a few cans of Kroger pitted black olives & they tasted SO MUCH like chemicals – I actually returned the unopen cans for a refund.  That marks my ONLY return of a grocery item in my life!  I avoid Kroger now whenever I can (no pun intended!).  🙂  So – I still highly recommend the Trader Joe’s faux beef & chicken products & the Beyond Meat stuff that the coupon above is for.

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Chicken piccata is a dish that allows a bit of wiggle room.  I REALLY like capers & I love lemon – so I go heavy on these.  I will admit, I actually used real butter here but a vegan option is perfectly fine.  There is a shallot in my pictures but I forgot to use it.  Oops!

Say – have you heard?  I wrote a comedy NOVEL!!!!!  Go to & find out more – and maybe BUY it!  The reviews on Amazon are pretty awesome!

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Vegan Chicken Piccata

Serves 2


About 1/2 lb of vegan chicken (like Beyond Meat)


2 lemons – one sliced into thin rounds.  One quartered for garnish.

1/2 cup Parsley – chopped

2-3 TBS Vegan (or real – if you ain’t vegan) butter

Olive Oil

3 garlic cloves – minced

1 cup dry white wine (or cooking wine) OR 1 TBS Dijon mixed into a cup of water

Capers (I used 1/2 of a 4 oz jar – but I LOVE capers!)

Vegetable bouillon (I used 1/2 of one of the large ones seen below – enough for 1 cup stock – and I am not certain they are vegan)


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Toss the faux chicken in enough flour to lightly coat the pieces.  Add some S&P & toss.

In a large saute pan, heat about 1 TBS olive oil & 1 TBS of whatever kind of butter you are using over med-high heat.  Add the fake chicken.  I pressed the chicken flat in the pan.

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My chicken cooked up nicely but I did have to add another TBS or so of olive oil to keep the pan from becoming too dry.  When the chicken (and this would even apply to real chicken) is heated through & browned, take it from the pan & set aside.

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At this point, I added about another TBS of butter & a dollop of olive oil & the bouillon.   Be very careful NOT to burn your butter.  Once the bouillon dissolved, I added the garlic.  After 30 seconds – THIRTY SECONDS because garlic burns fast – I added the wine.  I increased the heat to high & added HALF the lemon rounds and the capers.  I saved the other half of the rounds to put under the piccata when I served it.

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This came to a boil pretty fast & I let it do its thing there for a minute or two until it thickened just a bit.  If yours doesn’t thicken quickly, a few PINCHES of flour whisked in should help.  Add the chicken & a few pinches of chopped parsley & heat it all through.

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Once it seems hot – serve that shit up!   Plate it over a few fresh lemon rounds & garnish it with LOTS of parsley & maybe more capers & a lemon wedge.  This goes really will over pasta noodles or mashed potatoes.  I used mashed cauliflower & I was VERY pleased with myself!   I nice white wine & a veggie side & you are good to go!  Go & buy my BOOK, that is!  🙂

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


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vromans back

I am reposting this recipe from June 2014 because I have a new Video Vegan Youtube recipe to go with it.  Check it out here:

Holy.  Fucking.  Shit.

These are so crazy easy & so freaking delicious – I might eat them every day for the rest of my life!  As a kid, BBQ ribs with that red, Chinese BBQ sauce were my favorite food on Earth.  Having given meat up 25 years ago or so – I have often longed for those fuckers but nobody seemed to have any way to replicate them.  Until now!

These will not fool a meat-eater into thinking these are beef or pork but who cares about that?  Not fucking ME.  I was very pleased with myself yesterday – having eaten the entire plate of these spicy wonders and – and sat there wondering why I put off trying to make my own seitan (wheat gluten-based fake meat) for this long.


This is the brand I bought & I got it at the local health food store.  I am certain Whole Foods & places like Erewhon must also carry it – perhaps even in the bulk items aisle.  If you live in a remote area – buy it online.  But BUY IT!

The rack of 8 ribs I made yesterday took 1 cup of this flour to make – which is only about 500 calories – plus the calories from the BBQ sauce.  Not bad for what feels like an enormous amount of meat because, remember, those ribs you see here are boneless – so that big slab is all eatin’ material.  Plus – it is really enough for two – I just completely lost my shit & shoved these down my gullet like hotdog-eating champion Takeru Kobayashi.  It must have looked obscene (had anyone been here to watch me) and I will admit to a near-sexual level of excitement as I devoured these.  It was madness!  I had become unhinged!  And I write about it now without shame or regret.  Though I still suffer from a haunting, multi-pronged depression-anxiety that clings to me like a sticky burr on a pilly Irish sweater.  So – these ribs, magical as they are, do not cure THIS feeling (photographer unknown):


Never fear – wine takes at least some of the edge off – if you also feel like that image above.  The combo of wine & these ribs will keep those demons at bay for at least a brief respite.

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OK – back to the ribs.  I made two kinds of BBQ sauce yesterday – Korean & traditional.  Both were very spicy but I ended up opting to use the Korean variety on my first faux rib effort.  The Korean one was made in my crock-pot as I hiked.  The other was made stove-top.   I used 2 TBS Gochujang (seen below) in the Korean BBQ sauce but only because I had it.  It is in NO WAY critical to the final outcome.




Spicy Korean BBQ Sauce


3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch



I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.


Spicy Traditional BBQ Sauce


2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 TBS brown sugar

2 TBS white sugar

1 TBS ground pepper

1 TBS garlic powder

1 TBS onion powder

1 TBS Dijon

1 teaspoon dry mustard

1 TBS horseradish

1 TBS lemon juice

1 TBS vegan (or other) Worcestershire sauce

2+ chipotle peppers in adobo (minced) (use more or less to suit your heat tolerance – I used 5)

juice of 1 orange



Bring all ingredients to a boil & simmer until thick.  10-15 minutes.  Maybe more but not likely.


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Vegan BBQ Ribs


1 cup vital wheat gluten

2 tsp chipotle powder (smoked or not)

1 TBS lemon pepper

1 TBS onion powder

1 TBS garlic powder

1 cup water

2 TBS tahini

2 TBS low sodium tamari (soy sauce)

1-2 drops (DROPS – as this shit is overpowering and gets nasty-tasting fast) – liquid smoke (optional)







Heat the oven to 350 degrees.  Also – get the barbeque ready.  It is the grilling of these guys that is the magic.  A regular BBQ with charcoals is best.

Mix the wet ingredients (water, tahini, tamari & liquid smoke) in a small bowl.  Set aside.

In a larger bowl – mix the dry ingredients (wheat gluten & spices) and add the wet ingredients.  Mix it up until that gooey hamburger-looking stuff comes together – which happens almost instantly.

Grease a loaf pan & press the seitan into the pan.  Smooth it flat.  Bake it at 350 for about 30 minutes.  Remove from the oven & transfer the seitan to a plate & slather it with the BBQ sauce of your choice.

When your charcoals are ready – flop the seitan, BBQ sauce side down, onto the grill.  Slather lots more BBQ sauce on the other side.

Now just cook this until it looks the way you would want ribs to look.  I took mine off too early & found the “ribs” still not chewy enough to seem like meat so – I cut the slab into ribs and cooked them all a bit more.

And then I commenced the food orgy.  I suggest you do the same!




Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



I am reposting this recipe from August 2013 because I have a new Video Vegan episode to go with it.  Here it is:

That photo is un-retouched & shot in natural light.  So – yes!  That pasta really IS that color!  Pretty to look at but with the delicate flavors of saffron and cauliflower – this is a delightful pasta dish.

I found this great saffron liquid at Super King for $7.


That is a way cheaper option than saffron threads but saffron threads will be easier to find, I suspect.  I actually made this twice because the first time I made it – I made it with whole wheat fusilli & I didn’t like the photos.  This dish above was made with regular linguini.   The first time I made it, I used white wine & ghee (clarified butter).  The second time, I used regular butter & skipped the wine.  I think they tasted pretty much the same so I am going to post the one I made this morning.  There is only a tiny bit of the heavy cream per serving so do not be alarmed.  It isn’t as rich as you might fear.


Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

INGREDIENTS (for two very healthy servings)

1/2 lb dry pasta or your choice

1 small head cauliflower cut into bite-sized florets

2 large shallots – minced

2 tomatoes – diced

2 TBS ghee or butter (or vegan alternative)

1/2 cup heavy cream (or vegan alternative – almond milk should work fine)

1/4 cup dry white wine (optional)

1-2 TBS olive oil

1 generous pinch (1/2 a tsp or more) saffron threads steeped in 1/4 cup hot (not boiling) water OR 1 TBS (or more) saffron liquid from a bottle

Crushed red pepper to taste

Salt to taste

White pepper to taste


Steam the cauliflower for about 5 minutes.  Set aside.

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Heat the olive oil over medium heat & saute the shallots until just soft but not browned.  If using wine – add it now & cook it off for about a minute.  Or just skip ahead.


Add the ghee or butter and the heavy cream & the saffron.  Simmer over medium heat until it reduces by about half.  Add the tomatoes & the steamed cauliflower.

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Add salt & white pepper to taste.

Cook the pasta according to instructions, drain & add directly to the pan with the saffron sauce.  Combine thoroughly.  Serve with lots of crushed red pepper.

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The Best Fast & Easy Vegan Mozzarella – for Melting & Grating

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am reposting this one from December 2015 because I have a new Video Vegan to go with it.  Here it is:

My quest for a truly successful mozzarella has only just begun & I think I found the easiest & best already – see above!  I posted the one below a few days ago & that post is HERE.  The gist of that post is this: It was, indeed, very easy & the visual – as you can see is very convincing.  The texture – when cold – isn’t bad, either.  My only issue was that there was a tang to it – that was a result of using yogurt as the base.  The tang wasn’t overpowering or unpleasant, in and of itself, but the overall impression it gives one is that they are eating mozzarella that has soured a bit.

It worked fairly well on pizza & the sour flavor became unnoticeable and it softened quite a bit.  The texture is really a bit closer to ricotta, though, so this version below might be better suited to things like lasagna.

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So – while I considered that buffalo mozzarella a success – it wasn’t perfect – so, I tried THIS one by Living My Pinterest Life – seen below.  This version came together more quickly & the only thing you might not have ready access to is the agar flakes.  I happened to have agar agar powder – not really sure what the difference is but the agar agar powder worked perfectly.  I got it at TJ Maxx in their “random kitchen shit” section – but your supermarket might carry it in the spice aisle.  Or buy some online.  Whatever you do – TRY THIS CHEESE!  It tastes GREAT naked.  Living My Pinterest Life said they thought it tasted like tofu but mine did not.  At all.



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Additionally, I was completely unable to find any kind of vegan heavy cream – so I used 3/4 cup almond milk & 1/4 cup vegan sour cream & I could not be happier with how this cheese turned out.  Non-vegans will never question this cheese.  It looks like mozzarella, has the correct texture & absolutely nothing in the flavor (which is mild) to give it away.  Simple ingredients.  Simple instructions.  Wondrous result!  I promise – you will not regret trying this cheese!  And look how is does on pizza!  I took the flat edge of a knife & pressed it a bit after I took it from the oven & that helped the grated cheese to give up its shape a bit more so that – visually – it looked as melted as it actually was.  It even looks like it is greasy – like real cheese – but it isn’t.  It has to have less calories than real cheese & so much protein from the tofu & calcium from the almond milk – it is tantamount to a health food.  People seldom think of cheese as particularly healthy – but this shit is!  I just cannot say enough about how happy I am with this!

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The Best Fast & Easy Vegan Mozzarella – for Melting & Grating


1 package Extra Soft Silken Tofu
1 cup Vegan Heavy Cream (I used 3/4 cup almond milk & 1/4 cup vegan sour cream)
1/2 TBS Salt
1 tsp Garlic Powder
1 tsp Rice Vinegar
6 tsp Agar Flakes or Powder
1/2 cup water

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Blend until smooth the tofu, heavy cream, salt, garlic power, and vinegar. Transfer to a small sauce pan and stir in the agar flakes and water. Bring to a boil on medium, stirring frequently. Boil until the agar flakes are almost completely dissolved (about 20 minutes), adding water if necessary so it doesn’t boil down too much.  Pour into a large loaf pan and place in fridge until completely cooled.

When cooled – it just dropped right out of the inverted pan & was ready to devour.  Try it naked.  AWESOME!

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Video Vegan – Super Easy 5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese


All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a flashy new vegan video from my Youtube channel for it.  Check it out!!

My Farm Fresh to You delivery came today & there were mustard greens in there.  I’ve never cooked with them so I Googled them for some inspiration.  And did I find it!!!  The mustard greens in a recipe – sure.  But the revelation is the FRASCATELLI!    I had never heard of frascatelli before & I was intrigued.  It was the photo below (from Bon Appetit) that caught my eye. Looks like gnocchi.  I read more & discovered it was a 2 ingredient pasta that required no tools or resting time.  I had to try it.  Immediately!


Incredibly, frascatelli is as easy to make as the instructions suggested & I am certain I will be making this stuff over & over again.

The process is to spread out 2 cups of semolina flour & splatter it with water.  Then scoop it up, put it in a colander & shake it around.  Tiny dumplings form & the rest of the semolina falls back to the work surface.  Repeat.  When all my flour was used up – I manually pressed some of the teensy bits into larger dumplings but that is not necessary.  And guess what?  You can cook it immediately & it is done in 30-60 SECONDS.  Yes – seconds.  You MUST try this.  It would be a great thing to make with kids.  I think they would love the process.  Here are the directions from Bon Appetit:

  • Spread semolina flour in an even layer in an 8x8x2-inch baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
  • Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.

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Frascatelli is like a softer cavatelli or a chewier & more dense gnocchi.    Worked great with the cheese & mustard greens but a red sauce or cream sauce or anything would work with this stuff.  Just amazing!  I have no idea how frascatelli was not on my radar until today.

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5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese (Vegetarian or Vegan)

Serves 2 very well


2 cups semolina flour

1 bunch mustard greens (or collard greens or spinach or arugula or chard) – ribs removed & chopped

2-3 TBS butter (or vegan butter or olive oil)

1-6 garlic cloves – chopped

1 cup Parmesan – vegan or otherwise (or any other cheese/vegan cheese you like blended into pasta)

OPTIONAL  – Crushed red pepper, S&P

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Make the frascatelli & set aside.

Prep the other ingredients.

Bring a pot of salted water to a slow boil & immerse the frascatelli.  Stir so it doesn’t stick.  Scoop out a cup or two of the boiling pasta water & reserve it.  In 30-60 seconds – drain the frascatelli & set it aside.

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Heat the butter (or vegan butter or olive oil) in a large saute pan.  Add the frascatelli.  Warm it through – stirring but trying not to crush or mush the dumplings.  I added some crushed red pepper here – about 1 TBS.

Add the garlic & greens.  Stir in a little of the reserved pasta water to wilt the greens.

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Add the cheese & some more pasta water (only use as much water as you need to melt & blend the cheese).  I added a bit of salt & a bunch of pepper.

Serve with extra cheese.

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Ninety-Second Video Vegan – The Beyond Meat Beyond Burger with Cheese

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am reposting this from last month because I have a flashy new video for it!  Check it out!

If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips.  I have posted many recipes using their products – loads of which can be accessed HERE.  The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes.  Here are a few pretty pics or recipes using Beyond Meat products0bb4ca3e94842e3a4ba6738a7698f551










They have long had two styles of burger – a slider & a regular patty – seen above.  They are GREAT!  They would make any person ready to experience a meatless burger very happy.  But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger!  Seriously!  They are sold at these Whole Foods stores and at certain Veggie Grills.  They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer.   But they are truly an exciting development.  The color & texture when raw is exactly right.  Take a look!




There it is grilling on my stove.   Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly.  I cooked the one yesterday a tad longer (the one with no tomato).  I cut it short today because I set off my smoke detector.  The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking.  I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home.  To my desensitized senses – it really seemed like a real burger cooking.  But – it wasn’t!  Otherwise – I could never have eaten it so red!   I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals.  And – the aroma sells the realness in such a next level way.  At any rate – these guys are INSANE!  You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles.  If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat.  These Beyond Burgers are a complete & total game-changer in the world of meat alternatives.  I cannot sing their praises with more enthusiasm.  Treat yourself!!!



Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).


Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2

Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 0mg
Sodium 450mg
Total Carbohydrate 6g
Dietary Fiber 3g
Sugars 0g
Protein 20g
Vitamin A
Vitamin C

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs








The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.


For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.


The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.


Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!


Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.


Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”


The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.


Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.


While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.


This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).


It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.