Plant-powered Recipes
Beyond the Ordinary from Kerry
Welcome to a cookbook that goes beyond the kitchen — it's a celebration of our shared commitment to
sustainability and innovation.
At Kerry, we're honored to collaborate with Beyond Meat, a leader in plant-based proteins. Using flavors inspired by Kerry's Taste Charts, our culinary innovators have crafted these recipes to showcase the versatility and deliciousness of Beyond Meat products. Together, we're taking a step toward a more sustainable and flavorful future.
Together, we’re not just making food. We’re making a difference.
This cookbook serves as a testament to what can be achieved when two innovative companies come together with a shared vision. At Kerry, we're thrilled to collaborate with Beyond Meat, a pioneer in plant-based proteins, to create dishes that are not only delicious but also sustainable. Each recipe showcases the versatility of Beyond Meat products and the exciting flavors from Kerry's Taste Trends.
Here's to our continued partnership and the incredible culinary innovations still to come.
Recipes
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Beyond Steak Chimichurri and Ancho Chili Stuffed Peppers
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Beyond Chicken Nuggets Lemongrass Sriracha Stir-Fry
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Beyond Sausage Aussie Gochujang BBQ Skewers with Cranberry-Finger Lime Salsa
© Kerry 2023
Chimichurri and Ancho chili add a burst of flavor while the Beyond Meat Steak celebrates the power of plant-based meat with a nod toward sustainability. This dish offers a meat-like twist to an original, while reducing your environmental footprint and promoting a
healthier planet.”
Adam Sunde, RD&A Research Scientist at Kerry
"
Beyond Meat Chicken Nuggets are great on their own but adding them to a trendy lemongrass sriracha stir-fry can help take them to the next level. This recipe proves that sustainability can be exciting and flavorful."
"
June Qian, Senior Principal Scientist at Kerry
The fusion of Gochujang and cranberry-finger lime salsa brings a global flair to the humble sausage, showcasing how plant-based diets can be both sustainable
and adventurous."
"
Scott Walnofer, Senior Sales Director – Strategic Accounts
Beyond Steak Chimichurri and Ancho Chili Stuffed Peppers
• Beyond Meat Steak
• Parsley, 1 cup, finely chopped
• Garlic, 3 cloves, minced
• Olive oil, 1/2 cup
• Red wine vinegar, 2 tablespoons
• Ancho chili, 1, finely chopped
• Beetroot, 1, roasted and diced
• Bell peppers, 2, halved and seeds removed
Instructions:
Cook the Beyond Meat Steak as per package instructions, then slice thinly.
In a bowl, mix parsley, garlic, olive oil, and red wine vinegar to make the chimichurri sauce.
Combine the sliced steak, chimichurri sauce, and diced beetroot.
Stuff the bell pepper halves with the steak mixture.
Bake at 375°F for 20-25 minutes.
Garnish with finely chopped Ancho chili.
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Ingredients:
Cook the Beyond Meat Chicken Nuggets as per package instructions, then cut into halves.
In a bowl, mix finely chopped lemongrass, Sriracha sauce, and vegan mayonnaise to make the sauce.
In a wok or large skillet, stir-fry the mixed vegetables in soy sauce until tender.
Add the halved chicken nuggets to the wok and pour the sauce
over them.
Stir well to combine.
Serve stir-fry sprinkled with Furikake seasoning.
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Instructions:
• Beyond Meat Chicken Nuggets
• Lemongrass, 1 stalk, finely chopped
• Sriracha sauce, 1/4 cup
• Vegan mayonnaise, 2 tablespoons
• Furikake seasoning
• Mixed vegetables (e.g., bell peppers, broccoli), 2 cups
• Soy sauce, 2 tablespoons
Ingredients:
Beyond Chicken Nuggets Lemongrass Sriracha Stir-Fry
Preheat your grill to medium-high heat.
In a small bowl, mix the Korean Gochujang sauce with olive oil to create a marinade.
Thread the Beyond Meat Sausage pieces onto skewers.
Brush the sausages generously with the Gochujang-olive oil mixture.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally and brushing with more marinade as needed.
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Instructions:
• 4 Beyond Meat Sausages, cut into 1-inch pieces
• 1/4 cup Korean Gochujang sauce
• 2 tablespoons olive oil
• 1 cup cranberries, finely chopped
• Zest of 1 finger lime
• 1 small red onion, finely chopped
• 1 tablespoon fresh mint, finely chopped
• Salt and pepper to taste
• Wooden or metal skewers
Ingredients:
Beyond Sausage Aussie Gochujang BBQ Skewers with Cranberry-Finger Lime Salsa
Sausage Skewers
Cranberry-Finger Lime Salsa
To Serve
In a mixing bowl, combine the finely chopped cranberries, red onion, and mint.
Add the zest of one finger lime to the mixture.
Season with salt and pepper to taste.
Mix well to combine all the ingredients.
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Place the grilled Beyond Sausage skewers on a serving platter.
Spoon the Cranberry-Finger Lime Salsa over the skewers or serve on the side as a dipping salsa.
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