VEG AT THE COOKOUT

Serve “meaty,” plant-based grill classics to crave so everyone at the barbecue can join in the fun with delicious options. Check out these recipes, courtesy of Beyond Meat.

Grilling Tips

Thaw Beyond Cookout Burgers in the refrigerator overnight before cooking and use within 10 days of thawing. Do not refreeze. Cook thoroughly before serving. The edge and interior of the patty may still be red or pink when fully cooked. Cooking time may vary depending on equipment. Make sure to always cook to an internal temperature of 165°F.

Want to grill vegetables to serve with your plant-based entrées? There is no need to oil the grates when the vegetables have been brushed with oil.

When grilling harder vegetables such as cauliflower or carrots, they may benefit from soaking for 20 minutes in a bowl of ice water before cooking. The hydration creates steam from within and helps them cook to perfect tenderness.

Grill vegetables with the lid closed so the temperature is similar to a hot oven.

Beyond Sausage Mexican Street Corn Brat

MAKES 4 SERVINGS

Enjoy the taste of summertime in a plant-based grilled brat.

4 Beyond Sausage brats, thawed

4 hot dog buns, toasted

1 ear fresh corn (see Cook’s Note)

¼ yellow onion, finely diced

4 garlic cloves, minced

2 slices pickled jalapeño, minced

2 tablespoons fresh cilantro, minced

¼ lime, zested and juiced

Vegan (or regular) chipotle aioli, to taste

Vegan (or regular) feta cheese, for garnish

Smoked paprika, optional for garnish

Cilantro leaves, optional for garnish

Extra-virgin olive oil, as needed

Salt, to taste

Black pepper, to taste

1. Slice the kernels o the ear of corn with a knife.

2. Heat a large skillet over medium-high heat for 1 minute. Drizzle with olive oil and add the corn. Season with salt and pepper and let the kernels sear on one side, undisturbed, for 1 minute or until caramelized.

3. Continue to cook for 1 to 2 minutes, stirring occasionally, until the kernels are all evenly browned.

4. Add the onions, garlic, and jalapeños to the skillet. Continue stir-frying for 1 minute or until the onions are tender. Turn o the heat and stir in the scallions, cilantro, zest, and the juice of ¼ lime. Season the mixture to taste with salt and pepper and set aside.

5. To grill the sausage, preheat a grill to 500°F. Lightly grease the grates and cook the sausage, flipping halfway through, for 6 minutes or until the internal temperature reaches 165°F. (Alternatively, preheat a

nonstick skillet over mediumhigh heat, drizzle it with olive oil, and add the brats. Cook, stirring continuously, for 10 to 12 minutes or until the internal temperature reaches 165°F. Remove the brats from the pan.)

6. Add a brat to each bun and finish with the chipotle aioli, corn mixture, and cheese. Optional to add a pinch of smoked paprika, cilantro leaves, and a squeeze of lime for garnish as well. Serve immediately.

Cook’s Note

To grill the corn on the cob, preheat a grill to 500°F. Lightly grease the grates and evenly caramelize the corn, turning occasionally, for 3 to 5 minutes. Set aside and slice o the kernels when cool.

Nutrition (per serving):

Calories: 330, Fat: 14g (Sat: 5g), Cholesterol: 0mg, Sodium: 760mg, Carb: 32g, Fiber: 4g, Sugar: 5g, Protein: 20g

Beyond Korean BBQ Burger

MAKES 2 SERVINGS for the korean slaw

This plant-based burger gets creatively spiced.

2 cups green cabbage, shredded

1 cup carrot, cut into matchsticks

1 cucumber, cut into matchsticks

¼ cup soy sauce

¼ cup sweetened or seasoned rice wine vinegar

2 tablespoons chili flakes

2 teaspoons salt for the kimchi aioli

1 cup vegan (or regular) mayonnaise

1 cup kimchi, finely chopped

¼ cup gochujang

¼ cup agave nectar or honey

⅛ cup sweetened or seasoned rice wine vinegar

Kosher salt, to taste for the korean bbq burgers

2 Beyond Burger patties

2 sesame seed burger buns, toasted

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon minced garlic

1 tablespoon minced ginger

4 tablespoons kimchi aioli (recipe above)

1 cup Korean slaw (recipe above)

Olive oil, as needed

1. To prepare the slaw, whisk together the soy sauce, vinegar, chili flakes, and salt. Fold in the cabbage, carrots, and cucumbers. Season to taste and refrigerate overnight.

2. To prepare the aioli, whisk together all of the ingredients and season to taste. Set aside and refrigerate overnight.

3. For the burgers, mix together the burgers, soy sauce, sugar, garlic, and ginger. Reshape the beef into two patties.

4. Preheat a nonstick skillet over mediumhigh heat. Drizzle with olive oil and sear the burgers for 4 minutes on each side.

5. Lay the toasted burger buns on a clean surface, cut-side up.

6. Spread the kimchi aioli evenly over the buns and transfer the cooked burgers to the bottom slices.

7. Top each burger with a pinch of Korean slaw, finish with the top bun, and serve immediately.

Nutrition (per serving; reduce kimchi and slaw serving size if sodium is a concern):

Calories: 600, Fat: 27g (Sat: 7g), Cholesterol: 5mg, Sodium: 2570mg, Carb: 60g, Fiber: 5g, Sugar: 19g, Protein: 28g

California Cookout Classic Burger

MAKES 2 SERVINGS | RECIPE BY

EMILY MEADOR, LETTUCE.THRIVE, COURTESY BEYOND MEAT

This vegan burger takes all the flavors of California cuisine and mashes them into one delicious burger, and tops it o with a perfect spicy-sweet sun-dried tomato aioli.

for the caramelized onions

1 medium onion, thinly sliced

1 tablespoon olive oil

1 teaspoon salt for the plant-based sun-dried tomato aioli

¼ cup vegan mayo

1 tablespoon finely chopped sun-dried tomatoes (packed in oil)

1 teaspoon lemon juice

1. Start by making the caramelized onions. Heat a medium skillet over medium heat. Add the olive oil, sliced onions, and salt. Cook for 20 to 25 minutes, stirring occasionally until the onions are soft and starting to brown.

2. While the onions are cooking, prepare the aioli by mixing together the plant-based mayo, sun-dried tomatoes, garlic, lemon juice, salt, and lemon pepper. Chop the garlic and sun-dried tomatoes as finely as you can to create a smoother texture.

3. Cook the Cookout Classic patties according to package instructions: Preheat grill or nonstick pan to medium-high heat and cook for about 4 minutes per side. Do

⅛ teaspoon salt

¼-½ teaspoon finely minced garlic

¼ teaspoon lemon pepper

2 Beyond Meat Cookout Classic patties

2 burger buns

½ avocado, sliced

1 cup arugula

4 slices tomato

2 slices vegan smoked gouda not overcook. (Edge and interior of patty may still be red or pink when fully cooked.) Always cook to an internal temperature of 165°F. Once you flip the patties, add the plant-based smoked gouda. Toast the buns on the grill for 2 minutes.

4. Assemble the burgers by spreading 1 tablespoon of aioli on each half of the bun, then layer ½ cup arugula, 2 slices of tomatoes, the patty, caramelized onions, avocado, and the top bun.

Nutrition (per serving):

Calories: 790, Fat: 59g (Sat: 14g), Cholesterol: 0mg, Sodium: 2230mg, Carb: 40g, Fiber: 5g, Sugar: 7g, Protein: 23g