Did we mention that Beyond Crumbles are Heart-Check certified by the American Heart Association AND endorsed by the American Diabetes association? They're as healthy as they are delicious. Sorry to our haters, we know this one must hurt! Get the full recipe for this healthy, 10-minute Mediterranean bowl below! — SERVINGS: 1 PREP TIME: 5 minutes COOK TIME: 5 minutes INGREDIENTS: 1 serving Beyond Beef Crumbles Original ½ tsp oil 1 tbsp za’atar 1 8½ oz package of microwave grain of choice ¼ cup hummus ¼ cucumber, chopped and quartered ¼ cup baby tomatoes, halved 2 tbsp red onion, sliced or pickled Banana peppers, to garnish Fresh parsley, chopped to garnish Fresh dill, chopped to garnish Tzatziki Sauce ¼ cup plant-based sour cream 2 tbsp cucumber, finely diced ½ tsp onion powder ½ tsp garlic powder ½ tsp dried dill PREPARATION: 1. Cook Beyond Beef Crumbles Original per packaging instructions, in a non-stick skillet over medium-high heat for 4-5 minutes. Season with Za’atar while cooking. 2. While the Beyond Beef Crumble is cooking, heat a microwave grain of choice per packaging instructions. Chop any remaining vegetables and set aside. 3. In a small dish, mix together plant-based sour cream, cucumber, onion powder, garlic powder, and dried dill until the cucumbers are fully and evenly coated. 4. Spread the hummus across the bottom of the plate. Add your cooked grain, Beyond Beef Crumble, and the vegetables. Garnish with Tzatziki sauce, fresh dill and parsley.

What’s better than a gyro? A gyro you can make at home in 15 minutes!! Don’t sleep on this recipe 🫶 Prep Time: 15 minutes Cook Time: 5 minutes Serves: 2 gyros Ingredients: Vegan Tzatziki Sauce: 1/2 English cucumber 1 1/2 cups Kite Hill Greek yogurt 3 cloves garlic, minced 1/4 cup finely chopped fresh dill 1 pinch each sea salt and black pepper 1 1/2 Tbsp. lemon juice 1-2 Tbsp. extra virgin olive oil Gyro: 1 Tbsp. olive oil 1 cup Beyond Steak frozen 2 tsp. greek seasoning 2 pita breads, toasted 1 small head lettuce, torn 2-3 tomatoes, thinly sliced 1 cucumber, thinly sliced Fresh herbs Preparation: 1. Make Tzatziki: Finely grate cucumber with the skin on then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. 2. Add yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine. Taste for seasoning and set aside. 3. Preheat a heavy-bottomed skillet over medium-high heat for 1 minute. Drizzle with olive oil and add the Beyond Steak and Greek seasoning. Saute until caramelized, tossing continuously, for 5 minutes. Remove from heat. 4. Top a pita bread with some Beyond Steak, lettuce, tomatoes, cucumber, tzatziki sauce, and fresh herbs. Enjoy! #plantbasedmeals #weeknightmeals #plantbased

No food waste allowed around here! 😤 get the full deets on this Earth Month-friendly recipe below! SERVINGS: 6 PREP TIME: 15 minutes COOK TIME: 10 minutes INGREDIENTS: 1 package Beyond Sausage Brat Original ¼ cup taco sauce 1 tbsp taco seasoning ½ head cabbage, diced ¼ cup green onions, diced ¼ cup cilantro, finely cut 1 cup pineapple, diced or canned pineapple tidbits 6 taco-sized flour tortillas Avocado crema: 1 avocado ¼ cup lime juice 3 tbsp cilantro 1 tbsp vegan sour cream Salt to taste PREPARATION: 1. Cook Beyond Sausage Brats in a pan on medium high heat according to package instructions. Once done, let cool slightly and slice into large chunks, approximately 4-5 chunks per sausage. 2. Add chunks to a medium bowl and toss in taco sauce and seasoning. 3. Add back to the pan to let slices crisp up slightly, approximately 2-3 minutes. 4. Mix together diced cabbage, cilantro, and green onions in a large bowl and set aside. 5. Make avocado crema by blending all ingredients in a blender, adding 1-2 tbsp water if necessary to get desired thickness. 6. Assemble tacos by adding cabbage mix, 1-2 tbsp diced pineapple, sausage chunks, and a drizzle of avocado crema. 7. Garnish with fresh cilantro. #weeknightmeals #veganrecipes #fyp

Staring directly at the sun:❌🚫🛑 Staring directly at these buns: 💚✅🧑‍🎤 #totaleclipseoftheheart #beyondmeat

This soup has everything: thicc leafy greens, Beyond Sausage, quinoa, squash. Do we need to say more? 😮‍💨 — SERVES: 4 INGREDIENTS: 4 cups veggie broth 2 cups collard/chard/spinach, thickly sliced 3/4 cup sliced onion 3/4 cup diced squash 1/2 cup sliced leeks 1 tbsp minced garlic 1/2 tbsp Chili flake 1 tbsp dried oregano 3 tbsp olive oil 1 cup cooked quinoa 1/4 cup lemon juice 1 cup chopped dill and parsley Salt & pepper to taste 1/4 head garlic, roasted 2 tbsp tomato paste 1/2 cup carrot, peeled and diced 5 cups Water (or veg stock if you have) 6 sprigs thyme 2 Bay leaves 4 Hot Italian Sausage Links PREPARATION: 1. Thaw sausages. Separate each link into 4 portions & roll into meatballs. Cover & set in fridge while you prepare broth. 2. Cut top off garlic head & season with 1 tsp olive oil & pinch of salt. Wrap in foil & roast in 300 F oven unitl tender (30-45 min). Remove from oven, cool, & squeeze garlic out & reserve. 3. Heat medium pot with 2 tbsp olive oil, sweat onion & carrot 2-3 mins over medium heat until tender. Add in tomato paste continue to cook 2 mins stirring to caramelize. Add in bay leaf, thyme roasted garlic & water, (veg stock if you have) salt & pepper. 4. Bring to boil, reduce to low simmer 30 mins uncovered. Remove & discard bay leaves. Blend until combined. This will be your veg broth. 5. Heat Dutch Oven or medium-sized pot with 3 tbsp olive oil. Saute over medium heat onion, leek, garlic, & squash 2-3 mins. 6. Add in dry oregano, chili flake & Veg Broth and bring to quick boil. Reduce to medium heat and add in Hot Italian Sausage balls from the fridge. 7. Simmer covered with lid cracked 5-6 mins or until balls are cooked through. Turn heat down to medium-low & stir in greens, lemon juice, fresh herbs & salt and pepper. 8. Season as you like. Fill soup bowls with cooked quinoa & pour hot sausage meatball soup over. Enjoy. #plantbasedmeals #plantbasedrecipe #soup