My mom and me took the actual beef version of this recipe (which I have no clue where we got this recipe from) and switched out the ground beef with Impossible meat and used a vegan beef cube dissolved in hot water in place of the original beef broth. We thought it turned out pretty enough to show y’all:
I know the Impossible meat is great as a burger but I wondered how it’d be as a taco.
This was awesome ! Even though the meat wasn’t as firm as actual ground beef, it still absorbed and worked with the flavors of the taco seasoning blend (I use Lawry’s taco seasoning but it is a vegetarian seasoning mix just so you know). The Impossible meat was just as tasty with lettuce, shredded cheese and sour cream in a crunchy taco shell as the beef version was and I’m so happy that it does, ’cause it makes it that much easier to stick with being vegetarian !
I was not paid in any way to mention Lawry’s or Impossible meat.
This might be the best meat substitute burger I’ve ever had !
I cooked these in a cast iron skillet and was a little afraid I’d burned them ’cause of how some parts looked but there was no burnt/bitter flavor, just a great crust on the burger ! The recipe calls for vegan chipotle mayo but my town doesn’t offer that so I took 1/2 cup of plain vegan mayonnaise and combined it with close to 2 tablespoons of minced chipotle in adobo sauce. Mommy and me both loved the texture of the toasted potato buns, the crust on the burger patty and bite of the pickled jalapeno slices. I don’t know how much the finely chopped onion, minced garlic, ground cumin or ground coriander mixed into the patty contributed to the deliciousness of the burger but I’m they were in there. The patty mixture was also supposed to have chopped flat-leaf parsley but I forgot to get it when I went grocery shopping. I loved how this turned out too much to try it again with the parsley in fear of it not turning out as good. The smokiness of the chipotle mayo, the spiciness of the pickled jalapenos and the freshness of the tomato slices and shredded lettuce… it makes me salivate just thinking about it ! Another bonus to this, we had some leftover patties that we refrigerated and then microwaved, and the burger tasted just as good as it did fresh out of the skillet !
This recipe came from Impossible The Cookbook.
I wasn’t paid in any form to promote this recipe or the cookbook.
I don’t know if you’ve ever had a meat-based cheesesteak, but when they were done right, they were awesome ! When I saw Impossible Foods had their own take on it, I couldn’t say no.
This being my first time working with Impossible meat, I wasn’t sure what to expect but man does it get an awesome sear on it ! I’m used to having cheesesteaks with slices of meat so it was a little weird to have crumbled burger meat but it wasn’t going to make or break me enjoying it. Using cola to help caramelize the onions was different but in the end it didn’t add as much sweetness as I thought it was going to. What sweetness it did bring was nicely balanced out by the heat of the pickled jalapeno slices. The “cheese whiz” was just a ratio of water to vegan American-cheese slices. In the saucepan the cheese looked way too thin, like I let it continue to cook longer than recommended in hopes of it reducing and getting thinner but eventually I just gave up and used the sauce as it was and it looked good on the finished sandwich. It wasn’t a bad cheese sauce, but my mom and me both agree that it didn’t remind of us of cheese whiz (flavor-wise). Overall, it reminded me of a cheesesteak sandwich (looks-wise and some flavor-wise) but (as weird as this may sound) I think I like it more when I think of it as just a vegan cheesy beef-y onion sandwich rather than a vegan cheesesteak.