Homemade Beyond Meat Recipe: Healthier, Juicier, and Totally Customizable

Category: Plant-based meat alternative

Introduction

Beyond Meat, a pioneer in plant-based meat alternatives, has revolutionized the way we think about burgers and sandwiches. Since its inception, it has become a favorite for both vegans and meat-eaters alike, offering a convincing meat-like texture and flavor. However, many enthusiasts are eager to create a homemade version that is not only cost-effective but also customizable to their dietary preferences and ingredient availability. This recipe allows you to make a healthier, tastier version of Beyond Meat right in your kitchen, using wholesome ingredients and minimal processing.

Why Make It at Home?

Making Beyond Meat at home offers several advantages. Firstly, it is cost-effective, as store-bought plant-based meats can be pricey. Secondly, you can customize the flavors and ingredients to suit your taste preferences, dietary needs, and what's available in your pantry. Lastly, homemade versions can be healthier, with less sodium and no preservatives, making it a great option for health-conscious individuals.

Personal Anecdote

I remember the first time I tried Beyond Meat; it was love at first bite! The texture and flavor were so close to real meat that I was hooked. But as someone who prefers to cook from scratch, I wanted to create a version I could make at home. After several trials and errors, tweaking ingredients and techniques, I finally nailed a recipe that not only mimics the original but also offers improved nutrition and customization. Now, I can enjoy "Beyond Meat" any time I want, knowing exactly what goes into it.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 patties (approximately 1 lb or 450g of ground "meat")

Ingredients

Dry Ingredients:

• 1 cup (120g) cooked lentils (green or brown)
• 1/2 cup (60g) cooked chickpeas
• 1/4 cup (30g) nutritional yeast
• 2 tbsp (15g) smoked paprika
• 1 tbsp (15g) garlic powder
• 1 tbsp (15g) onion powder
• 1 tsp (5g) salt
• 1 tsp (5g) black pepper
• 1 tsp (5g) cumin
• 2 tbsp (30g) tomato paste
• 2 tbsp (30g) soy sauce (or tamari for gluten-free)
• 1 tbsp (15g) maple syrup (optional, for a touch of sweetness)
• 1/4 cup (30g) vital wheat gluten (or gluten-free alternative, like chickpea flour)

Wet Ingredients:

• 1/4 cup (60ml) vegetable oil
• 2 tbsp (30g) flaxseed meal mixed with 6 tbsp (90ml) water (or 1 egg, if not vegan)
• 1/4 cup (60ml) water

Instructions

• Cook Lentils and Chickpeas: Cook lentils and chickpeas according to package instructions until tender. Drain and set aside.
• Mash Chickpeas: In a large bowl, mash the chickpeas using a fork or potato masher until they're mostly smooth.
• Mix Dry Ingredients: In a separate bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, nutritional yeast, and vital wheat gluten.
• Combine Wet and Dry Ingredients: Add the dry ingredients to the mashed chickpeas, along with tomato paste, soy sauce, maple syrup (if using), and flaxseed meal mixture. Mix until well combined.
• Add Lentils: Fold in the cooked lentils, adding the water as needed to achieve a ground meat-like consistency.
• Knead the Mixture: Knead the mixture for about 5 minutes until it becomes sticky and holds together well. If too dry, add a little more water; if too wet, add a bit more vital wheat gluten.
• Shape Patties: Divide the mixture into 4 equal portions and shape each into a patty. Make sure they're uniform in size for even cooking.
• Cook Patties: Heat a non-stick skillet over medium heat and add a small amount of oil. Cook the patties for 4-5 minutes on each side, until they develop a nice brown crust and are cooked through.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap patties individually in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw frozen patties overnight in the fridge or cook directly from frozen, adding a few extra minutes to the cooking time.

Variations

• Spicy Version: Add a diced jalapeño or a teaspoon of hot sauce to the mixture for an extra kick.
• Smoky Version: Increase the smoked paprika to 3 tablespoons and add a teaspoon of liquid smoke for a deeper flavor.
• Italian-Style: Mix in some dried oregano, basil, and a pinch of fennel seeds for an Italian-inspired twist.
• Gluten-Free Option: Replace vital wheat gluten with chickpea flour or oat flour.

Special Equipment

• Food Processor: Optional, for finer texture.
• Non-Stick Skillet: Ideal for cooking the patties without sticking.
• Meat Grinder: For a more authentic texture, though not necessary.

Pro Tips

• Texture Tip: For a more realistic texture, pulse the cooked lentils and chickpeas in a food processor a few times to mimic the texture of ground meat.
• Cooking Technique: Don’t press down on the patties while they’re cooking, as this can make them dense. Let them develop a nice crust on the first side before flipping.
• Flavor Enhancement: For a more meaty flavor, add a teaspoon of mushroom powder or a splash of soy sauce.

Nutritional Comparison

FAQ

• Can I use fresh ingredients instead of processed ones?
  Absolutely! Fresh herbs and spices can enhance the flavor, but ensure they’re finely chopped or ground for even distribution.

• What can I do if the recipe turns out too dry?
  Add a little more water or flaxseed meal mixture to adjust the consistency.

• How do I make it last longer?
  Freeze the patties individually and thaw as needed for up to 3 months.

• Can I scale the recipe for large batches?
  Yes, simply double or triple the ingredients as needed.

• Is this recipe suitable for vegans?
  Yes, as long as you use vegan-friendly ingredients like flaxseed instead of eggs and ensure the soy sauce is vegan.

Serving Suggestions

• Classic Burger: Grill or pan-fry the patties and serve on a bun with your favorite toppings.
• Sandwiches: Use the homemade "meat" in wraps, subs, or as a sandwich filling.
• Salads: Crumble the cooked patties over a fresh green salad for a protein-packed topping.
• Tacos: Season with taco spices and use in tacos or burritos.

Conclusion

This homemade Beyond Meat recipe offers a healthier, more customizable alternative to store-bought versions, allowing you to enjoy the flavors you love with the peace of mind of knowing exactly what you're eating. Give it a try and experiment with different seasonings and ingredients to make it your own. Happy cooking!