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One of the things I’ve always professed is that as a vegetarian I’m not trying to find things that replicate the taste of meat. I basically just want things to taste good and convey great flavor and not have to mimic any sort of animal taste. The veggie burger industry is an ever-growing market with so many different flavors out there to choose from.
When I saw the news that a new veggie burger was coming from Beyond Meat that looked rather “sizzly” and juicy, I was intrigued and had to try it out. I bought the Beast Burger from the local Whole Foods and set to work to provide a review for you, my dear Veggin’ readers.
The frozen patties were stuck together right out of the package, but I let them sit for a few minutes (while doing some multi-tasking dishwasher unloading). After a few minutes, the patties popped right off each other.
I made the burger per package directions for stovetop – spritz a little oil in a skillet and heat it up.
I served the burgers on a toasted kaiser roll with lettuce, tomato and a bit of dijon mustard. And, the results are….
- I like the addition of the little grill marks. Kind of gives some veggie burger street cred to the patties when you throw it on the grill.
- Nutrient dense is an understatement. The nutritional content of these patties really pack a punch – 42% of your daily protein can come from one patty. You can also get 30% of your Vitamin B12 and 25% of your Vitamin B6.
- The sizzle! The patty sizzled on the pan. I get giddy when I can cook things that made noise – onions frying up give me thrill. So, when the patty sizzled and popped as it cooked I was in auditory heaven. And, the smell was really good, too, like a charcoal grill wafting through the kitchen on a cold winter’s day.
- The patties, while thin, are pretty dense and do fill you up.
- I think I had set my expectations up a little high because I was really hoping for a great bitey and “to the teeth” texture. Something juicy. But, it failed to deliver. The In-House Taste Tester also was a bit disappointed in the palate that the burger delivered. We were definitely thinking it was going to be “something more” but it delivered a flat patty with an okay taste. Was it bad? No. Was it awesome? Meh.
- The price. I bought the patties at Whole Foods which tends to be a bit high priced anyways, but the price per patty was a little higher than I wanted to pay. I think it was about $7.00 for a box of two patties. Fortunately, Beyond Burger has a $1.00 off coupon available on it’s website so that helps take the sting out of the price.
Final Judgement: If you’re looking for a mid-week meal to hit some of the nutrients you may be missing because you’re eating on the run, go for these burgers. And, the taste was okay. For the price, I was hoping for a better taste…but you can’t beat the nutritional wallop these patties bring. However, as far as I’m concerned, a veggie burger shouldn’t rely on the condiments to make it taste better – a veggie burger should be the main attraction. While I didn’t grill these in this taste-test, I think these would be good to bring to a backyard BBQ to slap on the grill and hear them sizzle.
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Hi there, my dear Veggin’ readers, yes, it’s me…Megabeth. Yes, I know, it’s been over a year since I’ve last posted.
I promise, I am coming back. I’ve had a few set-backs lately (including, right now, I’m on crutches) but I will be coming back stronger than ever.
So, please….hang tight, check out the archives, visit me on Facebook, and keep enjoying your meat-free adventures in this meat-eating world!
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I totally sailed through preparation of this dish. I sliced the eggplants, potatoes and onions and then used my dicer-chopper device. I prepped all of the spices in a small bowl and just dumped them in. I also used pre-sliced jalepenos because, well, they were easy. The rice was thrown into the rice cooker when I uncovered the eggplant and it was done at the same time as the eggplant and potatoes.
A recipe note: I opted to use white pepper instead of chili powder because I’ve cooked a lot lately with chili powder and wanted to alter the flavor profile a little bit. Try it with chili power, I’m sure it will come out nicely!
Recipe: Slow-cooked Eggplant and Potatoes
Summary: A flavorful eggplant and potato dish with a blend of Indian spices
- 1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
- 3 white new potatoes, peeled, cut into 1/2-inch dice
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 jalepeno, seeded and minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 Tablespoons olive oil
- 1 Tablespoon sea salt, or to taste
- 1 Tablespoon chopped fresh parsley
- Combine everything but the salt and parsley into slow cooker.
- Cook on high for 2 hours. Stir once after about 45 minutes.
- After 2 hours, cook uncovered on low for 30 minutes. (If the mixture does not have a lot of liquid, then leave the cover on.)
- Add the salt and parsley. Serve over a fragrant rice such as basmati or jasmine.
Preparation time: 15 minute(s)
Cooking time: 2 hour(s) 30 minute(s)
Diet type: Vegan
Number of servings (yield): 4
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I’ve had this recipe on my “to do” list this summer and finally got around to trying it out. I’m glad I did. It was very easy to make and is really a unique play on a BBQ with southwestern flavors.
The recipe is pretty forgiving as I was missing some of the ingredients, including the chipotle pepper in adobo. Instead I used an adobo chili power and a dash of cayenne in the mayonnaise. And, instead of sliced jalapenos I used a hot jalapeno pickle relish which ultimately added a further depth of flavor.
Summary: A spicy vegan sandwich with bold flavors.
- Marinated Portabellos
- 3-4 small portobello mushrooms (Megabeth adjustment: I bought presliced portobello mushrooms to save some time.)
- 1/4 cup freshly squeezed lime juice
- 1/2 cup olive oil
- 3 tbsp tomato paste
- 2 cloves garlic, smashed
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2/3 cup vegan mayonnaise
- 2 chipotles in adobo sauce, seeds removed (Megabeth adjustment: use a dash cayenne and 1 teaspoon adobo chili power if you don’t have chipotles.)
- 1 cup refried beans (Megabeth note: Check to make sure they are vegetarian.)
- 1 ripe avocado, peeled, seeded and sliced into 1/4 inch slices
- 4 pickled jalapeno peppers, sliced very thinly (Megabeth adjustment: I used 4 Tablespoons jalapeno pickle reslish)
- 1 red onion, sliced into thin rings
- 1/2 lb shredded romaine or iceberg lettuce
- 4 crusty French or rustic-style sandwich rolls, or sandwich buns
- Prepare the mushrooms first. Whisk together the lime juice, olive oil, tomato paste, garlic, oregano and cumin.
- Coat the mushrooms with marinade and let stand for 20 minutes. Warm a skillet over medium-high heat and add the mushrooms, cooking for 5-7 minutes on each side. You can also cook these over a BBQ. Once cooked through, remove from heat.
- To make the chipotle mayonnaise, pulse the vegan mayonnaise and chipotle peppers (or the seasoning if using) in a food processor until smooth. Warm the refried beans either in the microwave or on a stovetop, adding a little water if necessary to create a spreadable consistency. Have ready the tomatoes, avocado or guacamole, lettuce and red onion rings.
- Slice each sandwich roll in half horizontally, and, if desired, remove some of the bread inside to allow more room for the filling. Toast or grill each roll half until hot.
- Assemble sandwich by spreading the inside of a roll with chipotle mayonnaise, then topping that with the refried beans. Stack on the bottom half a generous layer each of eggplant, tomato, avocado, shredded lettuce, jalapeno and some onions. Top with the upper half of the roll.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4