Probably, I’m gonna have to figure out how to replace some of my recipies with impossible/beyond meat since its about the same damn price these days, and this thing is only gonna make beef more expensive.
I swap Impossible and Beyond meat in recipes somewhat regularly. Basically, you just cook it the same. It’s easiest in a spaghetti sauce, but I did make a recipe that called for tofu and ground turkey with miso and swapped out the turkey with a couple frozen Beyond patties and it was really good (even better as leftovers when the tofu had a bit more time to absorb the miso flavors). Beyond takes to sauces really well.
Probably, I’m gonna have to figure out how to replace some of my recipies with impossible/beyond meat since its about the same damn price these days, and this thing is only gonna make beef more expensive.
I’m so tired of “winning”
I swap Impossible and Beyond meat in recipes somewhat regularly. Basically, you just cook it the same. It’s easiest in a spaghetti sauce, but I did make a recipe that called for tofu and ground turkey with miso and swapped out the turkey with a couple frozen Beyond patties and it was really good (even better as leftovers when the tofu had a bit more time to absorb the miso flavors). Beyond takes to sauces really well.
I’ve had them both in burgers a few times and they’ve always been pretty good so this is exciting to hear it works well especially in sauce.