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Beyond Meat - Now Kosher but...

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shaytmg Nov 27, 2013 08:13 AM

I have been reading a lot about Beyond Meat which is backed by two of the Twitter co-founders. They received their hasgacha a few months ago from the Star K, and my local Whole Foods finally got some of the new packages with the Star K. Tried it in a vegetarian chicken parmesan, and it was pretty damn gross.

I had high hopes for it based on the press coverage, Mark Bittman said "as an ingredient we’d all be hard-pressed to distinguish it from most of the animal-based models."

Anyone else try it and had better luck?

  1. l
    lburrell Dec 9, 2013 08:51 AM

    We've been waiting for the certified packages here in Berkeley. As to your experience, are you accustomed to using vegan meat substitutes? If not, a little experimentation and learning may change your mind about this product. i've been vegan for years married to a meat eater. We always serve a meat and a vegan alternative to our guests on Friday. Guests usually want to try the vegan alternative. Over the years this has helped me learn what works and how. I make my own seitan. This Shabbat I made a killer vegan/chicken Kiev. I couldn't have done that years ago when i didn't know which kind of seitan would hold up to the recipe. Also if you aren't used to meat substitutes, your expectations may not match what can be accomplished.

    1. w
      whitewater Dec 9, 2013 06:48 AM

      Still lots of non-certified packages out there; one has to search to find the certified ones.

      1. c
        CloggieGirl Dec 3, 2013 12:11 PM

        I got the southwestern style strips. They were pretty tasty with good texture but on the dry side.

        1. h
          Hirscheys Dec 2, 2013 07:47 PM

          I've used it, and sometimes it was great, and sometimes not so much. It all depends on the preparation. I've put in salads with strong dressing, in quesadillas, on pasta with a sun-dried tomato sauce, and in a crock-pot black bean and quinoa stew. All those worked well, because the chicken was only one part of the recipe and absorbed other dominant flavors. I also tried it in a more simple olive-oil and herb pasta recipe, and it was not good at all. Also, not sure if you cut the pieces. I shred them, so they are thin flaked pieces instead of chunks. It makes a big difference.

          1. queenscook Nov 27, 2013 04:17 PM

            Funny . . . I just saw this for the first time this evening at Fairway, and bought some. I'm sorry to hear your review, but I'll be giving it a shot sometime soon. I think I'll try it in an Asian-style stir-fry, and report back. Might not be for a week or so, though, because there will be lots of days of turkey leftovers.

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