The plant-powered, great-tasting, even-better-for-you beef that helps you take your health Beyond!

Beyond Beef is an all-around player that is easily interchangeable with animal beef in tacos, pasta sauces, chilis, empanadas, lasagnas, make-your-own meatballs…you get the point. It’s versatility without compromise. It’s plant-based, and so much more. In addition to mouthwatering taste, Beyond Beef also packs a nutritional punch with 20g of plant-powered protein per serving and no cholesterol, GMOs, antibiotics or hormones.

Packed with protein!

• 35% less total fat than 80/20 beef*
• 0mg of cholesterol per serving*
• No added hormones or antibiotics

RECIPE IDEAS

HOLIDAY MEATBALLS:

1. Mix dry and wet ingredients per your favorite recipe.
2. Pan-sear then add to sauce.
3. Simmer for 30 minutes, up to 2 hours. Cook time may vary depending on equipment, always cook to an internal temperature of 165°F.

HOLIDAY TAMALES:

1. Heat a large cast-iron skillet over medium heat.
2. Add Beyond Beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper.
3. Cook and stir until beef is thoroughly browned, 10 to 15 minutes.
4. Soak the corn husks in a large bowl of water for 10-20 minutes to make them pliable.
5. Warm the vegetable broth.
6. In a large bowl, mix the masa harina and salt. Add the warm broth and coconut oil; stir well with a wooden spoon to form the dough.
7. Roll the dough into 16-18 equal-sized balls.
8. Remove the corn husks from the bowl and dry off excess water.
9. Make an assembly line with the softened corn husks, dough balls, and filling.  Take a corn husk, flatten out a dough ball in the center of it, and press it evenly into a rectangle shape about ¼ thick.  Note: it’s best to have it slightly longer going across the husk (parallel to the longest edge).
10. Place 1-2 tablespoons of filling in the center of the dough, leaving about ½ inch of space from the top and bottom edges. Carefully roll the dough over the filling one side at a time, pressing gently to close any gaps. Wrap the husk around the dough packet and fold up the bottom. Repeat with the rest of the dough and filling. Leftovers are great in Tacos!! 
11. Arrange the tamales, standing open side up in a steamer, a slow cooker, or a large pot.  If using a steamer, bring a couple of inches of water to boil in the pot, add steaming insert (it should not touch the water), reduce heat, cover, and let steam for 1 to 1 ½ hours, checking occasionally to make sure it has enough water.  Similar instructions if using a regular large pot, except use ½ inch of water at a time, and know that the bottoms of your tamales will get wet and a little soggy (but they will dry off once cooked and removed from the pot).  For slow cooker, no need to add water, just cook on high for 5-6 hours.  Serve warm and top with salsa or enchilada sauce, if desired. 

Enjoy!