Two Meatless Recipes Carnivores Will Love
I am so pumped to be partnering with Incogmeato™ and let me tell you why: If you’ve seen my recipes before, it’s no surprise that I absolutely love to eat meat. Although I do my best to integrate veggies into my day-to-day, when it comes to finding plant-based proteins that feel as satisfying as meat, I often come up short. That’s why I am so excited that I can turn to Incogmeato™ now. Incogmeato’s burger patties and plant-based ground have become my go-to when I still want to get the flavor and meaty-satisfaction of meat, but without the meat! I am thrilled to be partnering with Incogmeato™ to create two meatless versions of go-to meaty recipes: Patty Melts and Stuffed Peppers. Check out the recipes below and let me know what you think! I think you’re going to be pleasantly surprised by how much Incogmeato™ tastes just like meat!
Incogmeato™ Patty Melts
Active Time: 20 minutes
Total Time: 30 minutes
Serves: 2
I try to do my best to integrate plant-based protein into my diet rather than just reaching for meat, but sometimes I JUST WANT A BURGER. Ya feel me? That’s why, I reach for Incogmeato™ on the days when I want to fix that craving but still feel good about it, I reach for Incogmeato. Their Plant-Based Burger Patties are the perfect swap in my patty melt recipe. They’re juicy and they taste just like meat. What are you waiting for? Afraid you might like it?
Ingredients:
6 tablespoons unsalted butter
1 large onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
7-8 dashes Worcestershire
2 tablespoons neutral oil
1 package Incogmeato™ burger patties
4 slices seeded rye bread
4 slices Swiss cheese
Steps:
Melt 2 tablespoons butter in a large skillet over medium heat. Add the sliced onions, season with salt and pepper and cook, stirring occasionally, until the onions have softened and begin to caramelize, about 15-20 minutes. Add 7-8 dashes of Worcestershire sauce and stir to combine. Remove from heat and set aside.
On a separate clean skillet, add neutral oil and bring to a medium-high heat. Season one side of the patties with salt and pepper. Once the oil is shimmering, add the patties, seasoned side down, and cook for 4 minutes until golden and crisp. Season the tops of the patties with salt and pepper, flip, and cook for another 4 minutes. Set aside.
Wipe out the skillet, add 2 tablespoon of butter and melt over medium heat. Add 2 slices of bread. Top with cheese, patties, caramelized onions, another slice of cheese, and finally top them with the remaining bread. Cook for 2-3 minutes, or until the bottoms of the bread are golden-brown and the cheese is starting to melt. Flip, add 2 more tablespoons of butter, and cook an additional 2-3 minutes until both sides are golden brown.
Remove from the heat and serve immediately. Enjoy!
Incogmeato™ Stuffed Peppers
Active Time: 10 minutes
Total Time: 40 minutes
Serves: 4-6
My older sister is a vegetarian. So, I am always trying to come up with creative ways to cook for her. Well, now that there’s Incogmeato™ I can make the exact same meat-centric dish for her without any meat at all. When I first cooked with Incogmeato™ I was shooketh at how similar it tastes to meat. I have actually found myself swapping in Incogmeato™ Pound of Ground when I’m cooking for the family, like when I make these stuffed peppers. It feels good to eat more plant-based proteins, especially when they look, cook, and taste like meat.
Ingredients:
2 tablespoons olive oil, plus more for drizzling
1 package Incogmeato™ Pound of Ground
2 cups cooked white rice
1 medium beefsteak tomato, diced
1 can black beans, drained and rinsed
2 cups shredded cheese (Mexican Blend, Cheddar, Monterey Jack, or Mozzarella)
Kosher salt and freshly ground black pepper
1 fresh lime (optional)
4 bell peppers, halved lengthwise, seeds and membranes removed
2 scallions, thinly sliced on a bias (optional)
Fresh cilantro, for garnish (optional)
Steps:
Preheat the oven to 400 degrees F
Add olive oil to a skillet over a medium heat. Once shimmering, add the pound of ground and cook, breaking it up with a wooden spoon, until small pieces are formed and the meat is cooked through, about 5-6 minutes.
Place pepper halves into an oven-safe baking dish, cut sides up.
In a large bowl, combine the cooked Incogmeato™ meat, rice, tomato, black beans, and 1 cup shredded cheese. Season with salt and pepper and toss to combine. Divide the mixture evenly among pepper halves. Drizzle with more olive oil, cover with tin foil and bake in the oven for 30 minutes. Remove the foil, sprinkle with remaining cheese and bake for 10 minutes more.
Garnish with lime wedges or juice, scallions, and fresh cilantro. Serve immediately and enjoy!
Cook’s Notes: can swap lime for 1-2 tablespoons lime juice