MeatOut? Could've fooled us with these recipes...

We’ve compiled a dozen “meaty vegan” recipes that you can eat to your heart’s content! (No animals were harmed in the making of these dinners.)
Have recipe recommendations? Email us at info@meatout.org.


  • 8 garlic cloves, minced
  • 2 cups black beans pureed
  • 1⁄4 cup olive oil
  • 1⁄4 cup soy sauce
  • 1⁄4 cup fresh parsley, packed
  • 3 green onions
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 cup of broth made from water with enough Better Than Bouillon No-Beef Base
  • 3 cups of broth made from water with enough Better Than Bouillon No-Beef Base
  • 5 cups vital wheat gluten (The amount in the Bob’s Red Mill 22 oz bag)

Simmering Stock Ingredients

  • 4 cups broth or 4 cups bouillon
  • 4 cups water
  • 1⁄4 cup miso
  • 2 bay leaves

Sauce Ingredients

  • 8 garlic cloves
  • 1⁄2 onion, chopped
  • 2 cups barbecue sauce
  • 1⁄2 cup hoisin sauce
  • 2 -4 chipotle chiles in adobo


You can use a food processor and first mince the garlic in the dry bowl so it’s fine and uniform. (Hand mincing and mashing works fine.) Then add all the ingredients except the flour and the 3 cups of the broth. Process until uniform. Put the 5 cups of flour in a deep bowl. Add the bean puree and the other 3 cups of bullion. If you are not in the mood to stick your hands in and mix, a large rubber spatula works well to keep scraping and folding. Mix until there is no sign of flour.

Step 2
Different ways of cooking seitan lend different textures. You can wrap some of the seitan in foil, or wrap in cheesecloth to give it a denser, less porous texture that works well for browning in dishes like Fajitas. You can also make a more free-form seitan that works well in soups and stir frys. This recipe is meant to create a brisket texture.

Step 3
Mix your simmer stock ingredients in a pot that holds at least 6 quarts. Arrange your seitan roasts in the pot so they all have similar contact with the bottom of the pan. It’s great to have a wide pan that facilitates turning the roasts so they don’t burn on the bottom.

Step 4
Simmer on very low heat for about 1 to 1.5 hours until the loaves are springy. You will know you are halfway there when you are able to turn a free-form loaf without destroying its form.

Step 5
Remove loaves from broth and inspect to make sure they look well cooked all around. It is a crowded pot. But hey, now you don’t have to make seitan for another month. Save the leftover broth to make “Turkey” Soup or Dirty Rice.

Seal tightly with plastic wrap and refrigerate at least overnight.

Cooking Instructions

Step 1
Preheat your oven to 375 degrees.
Remove the Seitan Brisket from the fridge and put aside.

Step 2
Combine all sauce ingredients in a food processor or blender. Mix the sauce well.

Step 3
Line a baking pan with aluminum foil

Step 4
Coat the Seitan Brisket in enough sauce to cover the top and bottom of the roast then cover with aluminum foil and bake for 45 minutes. Remove and cool. Refrigerate for atleast 2 hours or up to a day.

Step 5
Preheat the oven to 425 degrees. Remove the Brisket from the refrigerator. Uncover the roast and flip it over and coat with another layer of sauce then re-cover with aluminum foil and place back in the oven for 30 minutes. Remove the roast from the oven.

Step 6
Remove the aluminum foil, flip the roast again and coat with a second layer of sauce and bake for another 15-20 minutes uncovered. You will want to see the sauce thicken and start to char a little and then you know your brisket is done.


  • 2 pounds (32oz) Beyond Meat Plant Based Beyond Beef
  • 1 package of Beyond Italian Sausage
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups of your favorite marinara sauce
  • 1/4 cup chopped fresh parsley
  • 1 box lasagna noodles (We recommend no boil Barilla noodles for ease and appearance)
  • 16 ounces Vegan Ricotta Cheese
  • 1/2 teaspoon Kosher salt
  • 1 pound (16oz) Vegan Shredded Mozzarella Cheese
  • 1 cup Vegan Parmesan cheese


Step 1
Preheat the oven to 375 degrees.

Step 2
Remove casing from Vegan Italian sausage and chop up into small pieces.

Step 3
In a large pot, brown the Beyond beef breaking it apart into small chunks and the chopped sausage until brown. Stirring occasionally. When the Beyond beef and chopped sausage is browned add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.

Step 4
Stir until you start to smell the fennel seeds starting to toast then add 6 cups of the  marinara sauce.
To your Ricotta add 1/2 teaspoon Kosher salt and mix well.

Step 5
Put 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking pan (I use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).  Add the dried no boil noodles in an even layer, for me it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.  Add 1/3 of the Mozzarella cheese, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan and 1/3 of the ricotta in spoonfuls dotting across the pan.
Repeat with the same noodle/cheese/meat sauce process.

Step 6
Finally, add a top layer of lasagna noodles and generously cover with some of the left over marinara sauce.  Cover with remaining Parmesan and mozzarella. Tightly cover with foil.
Bake for 45 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.

Let cool for 20-25 minutes before serving.
Garnish portions with additional sauce and parsley.



  • ½ x 400g tin of chickpeas
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • A good pinch of sea salt
  • 2 tbsp tamari
  • 100g tomato puree
  • 1 tsp smoked paprika
  • ½ tsp freshly ground black pepper
  • 100ml vegetable stock
  • 1 tbsp Dijon mustard
  • 250g vital wheat gluten

Marinade Ingredients

  • 6 tbsp tamari
  • 1 tsp smoked paprika
  • 1 ½ tbsp maple syrup


Drain and rinse the chickpeas and put them into a food processor. Add the nutritional yeast, garlic powder, salt, tamari, tomato puree, smoked paprika, black pepper, stock and mustard, and blend till smooth. Transfer this mixture to a mixing bowl, add the vital wheat gluten and mix it all very well – it should come together into a tight ‘dough ball’. Knead this with our hands for a couple of minutes to soften.

Now it is time to shape your dough into individual ‘steaks’ Cut the ball into about 6-8 smaller equal-size balls. Start shaping your balls into steaks by flattening them with the help of a potato masher or a meat tenderiser. Each steak should be about 2cm thick.

Set up a steamer over a pot of water and bring the water to a boil. In the meantime, cut as many pieces of tin foil as the number of steaks that you have, making sure each piece of foil is about double the length and width of each steak. Wrap each steak completely in the foil.

Piece all the foil packages in the top section of a steamer, cover, and steam for about 20 minutes. Remove from the heat and allow to cool slightly before unwrapping. If making them ahead, you can now store your steaks in a sealed container in the fridge for 3-4 days.

To make the marinade, mix the tamari, smoked paprika and maple syrup in a large, wide bowl. Soak the steaks in the marinade for a couple of minutes, turning them around really well so that they absorb as much of the marinade as possible.

Put 1 tbsp of coconut oil into a non-stick pan on a high heat and cook each steak on both sides till it goldens up, starts to char and smells amazing! You will need to cook the steaks in batches, as you won’t fit them all in the pan at one time.

Serve with salad, vegan coleslaw and/or chips.


  • 3 dried Guajillo chiles
  • 4 dried New Mexico chiles
  • 2 dried chiles de Arbol (add more if you want a really spicy dish)
  • 4 cups low-sodium vegetable broth divided
  • 1 and 1/2 cups diced fire-roasted tomatoes (1 14-oz. can)
  • 2 tbsp neutral oil divided (I used grapeseed)
  • 1 yellow or white onion diced
  • 6 cloves garlic minced
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 8 oz. waxy potatoes (such as red bliss, yukon gold, etc.) cut into bite-size pieces
  • 1 lb seitan (store-bought or homemade)
  • 1 and 1/2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce (optional)
  • 2 tbsp masa harina


Remove the stems and seeds from all of the dried chiles, and chop any larger ones into pieces. Next, lightly toast the chiles in a dry skillet over medium heat, until warm and slightly pliable, with small brown spots, stirring frequently, about 2-4 minutes.

Add the chiles to a microwave-safe bowl with 2 cups of the vegetable broth. Cover the bowl and microwave for 2 minutes. Add to a blender along with the fire-roasted tomatoes, and blend until smooth. Set aside.

Warm 1 tablespoon of the vegetable oil in a saucepan. Add the onion with a pinch of salt. Saute the onion, stirring occasionally, until translucent and softened, about 3-4 minutes. Add the garlic and stir, cooking for another 60 seconds or until fragrant. Finally, add the cumin and oregano, and cook, stirring constantly, for about 45 seconds or until just fragrant.Add the blended chile paste, the potatoes, and the remaining vegetable broth to the pan. Bring the mixture to a boil and then reduce to a steady simmer. Continue cooking covered, stirring occasionally, for about 20 minutes or until hot throughout, with the flavors melded.

Meanwhile, warm the other tablespoon of vegetable oil in a skillet over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges. Set aside until ready to use.

Measure out approximately 1/4 cup of the cooking liquid into a bowl. Stir it together with the masa harina or cornmeal until smooth. Add this mixture back into the simmering pot, along with the apple cider vinegar, soy sauce if using, and pan-crisped seitan, and cook for about 5-7 minutes more, or until hot throughout and thickened slightly.

Season to taste with additional salt and pepper, and serve hot.

Stuffing Ingredients

  • 1/2 large onion, chopped
  • 1 rib celery,  chopped
  • 4 ounces mushrooms, sliced or chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • generous grinding of pepper
  • 3 ounces whole wheat bread (about 2 slices), cut into small cubes
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped walnuts
  • 1 teaspoon whole chia seeds or ground flax seed
  • 1 tablespoon soy sauce
  • 1/2 cup water (more as needed)

Seitan Ingredients

  • 2 cups vital wheat gluten (10 ounces)
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon marjoram
  • 1/3 cup quinoa flakes or quick oatmeal
  • 1 teaspoon chia seed or ground flaxseeds
  • 1 ½ cup vegetable broth
  • 1 cup great northern beans , cooked
  • 2 tablespoons soy sauce
  • 1 clove garlic , peeled
  • 1 tablespoon tahini (preferred) or other nut butter

Baking Broth Ingredients

  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil (optional)

Making the Stuffing

Sauté the onion and celery in a non-stick skillet until onion is becoming translucent. Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes. Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet. Remove from heat and keep covered.

Making the Seitan

In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds). Place the 1 1/2 cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and knead it into the dough. Keep kneading until dough holds together in a ball. Set aside while you make the broth.

Making the Broth

Heat all ingredients until hot but not boiling. A microwave works well for this.


Preheat oven to 400. Lightly oil an oval or rectangular baking dish, 11-13 inches long and 6-8 inches wide. (Your seitan will expand to fit it, so try not to use a very wide dish.)

Line your work surface with plastic wrap, parchment paper, or waxed paper. Place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until it’s about 9×13 (an inch or so either way doesn’t matter, but make sure it’s not longer than your pan). Spread the stuffing evenly, leaving a 1-inch margin on all sides.
Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side.) Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows.
Lift the seitan roll carefully and place seam-side down in the prepared casserole dish. Pour the baking broth over it, add rosemary, and cover tightly. If the dish doesn’t have a cover, use aluminum foil to cover tightly. (Did I mention “tightly?” Tightly! I enclosed even the bottom of the dish in foil.)
Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as it’s cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm, return to the oven.

Final Step

Remove from the oven and let cool for 5-10 minutes. Transfer carefully to a cutting board or serving platter and cut into 1/2-inch slices.



  • 1 lb Beyond Beef®
  • ½ cup tomato sauce
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon oregano, minced
  • ¼ teaspoon garlic, minced
  • ¼ teaspoon onion, small dice
  • ⅛ teaspoon cinnamon, optional
  • ⅛ teaspoon red pepper flakes, optional
  • ⅛ teaspoon paprika, optional
  • ⅛ teaspoon coriander, optional
  • 8 soft corn or flour tortillas
  • ½ cup cheddar cheese (plant-based)
  • 1 avocado
  • ½ cup lettuce, shredded
  • ½ bunch cilantro, rough chop
  • A few cilantro leaves for garnish
  • 1 tomato, small dice
  • 5 limes, sliced

Prepare and Assemble

In a large sauté pan, over medium heat, add Beyond Beef® and cook for 5 minutes.
Add tomato sauce and seasoning.
Simmer for about 2-3 minutes
Heat the corn tortillas until slightly browned.
Add the mix onto the corn tortillas.
Garnish with cheddar cheese, guacamole, lettuce, cilantro, tomato, and lime.


  • 1 pkg Soy Curls
  • 1 tbsp minced garlic
  • 1 bunch green onions
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • Red pepper flakes, to taste
  • 3/4 cup water
  • 1 vegan beef bullion cube (or vegetable bullion)


Soak soy curls in water or vegetable broth for 15 mins, until soft. Drain water and squeeze out excess.
Heat large sauce pan on low.
In bowl, mix water and corn starch until there are no clumps.
Pour mixture into pan along with soy sauce. Stir with whisk.
Raise heat to medium. Stir in bullion, brown sugar, red pepper flakes, & garlic. Stir until sauce comes to boil & thickens.
Add soy curls to the pan, mix until coated. Cook soy curls until edges are caramelized.
Top with chopped green onion. Serve over brown rice.


  • 12 oz. vegan ground beef
  • 1/4 cup breadcrumbs
  • 2 tablespoons ketchup – or tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, mix all ingredients together (Impossible burger, breadcrumbs, ketchup, garlic powder, Worcestershire sauce, onion powder, parsley, salt, and pepper.
Form into a loaf shape on the baking sheet.
Bake for 25-30 minutes, or until browned.
Brush some ketchup or BBQ on top if desired, or serve with gravy.


  • 1 can chickpeas including their water
  • 35 ml water
  • 1 tbsp bouillon powder
  • 1 tbsp white wine vinegar
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 50 g silken tofu
  • 200 g vital wheat gluten

Breading – Wet Mixture

  • 4 tbsp gram flour
  • 200 ml plant milk
  • 1 tsp cider vinegar
  • 1/2 tsp sriracha

Breading – Dry Mixture

  • 300 g plain white flour
  • 3 tbsp corn flour
  • 2 tsp fine sea salt
  • 2 tsp old bay seasoning (If you can’t get hold of old bay)
  • 1/2 tsp ground black pepper


In the cup of a high speed blender, combine the chickpeas (including their soaking water), the water, bouillon powder, white wine vinegar, onion powder, garlic powder and silken tofu. Blend until very smooth.
In the bowl of a stand mixer, fitted with the dough hook, combine the vital wheat gluten and the blended liquid. Knead on medium speed with the dough hook for no less that 5 minutes. The seitan dough should be smooth and stretchy.
Cover the mixing bowl and leave to rest for ten minutes.
Once rested, remove the dough from the mixer and slice into three even sized pieces. Return two of the pieces to the covered bowl. Take the one piece of dough and slice it into six separate pieces (don’t worry if they’re all different sizes – just roughly the same is fine).
Lay out a piece of baking parchment and take one of the small pieces of dough. Place the dough on the left hand side of the baking parchment, then fold over to cover the dough. With a rolling pin, roll out the dough as thinly as you can. Unfold the parchment and peel off the thin piece of seitan. Stretch it out with your fingers and place it flat on a plate. Brush it very lightly with vegetable oil.
Repeat the process with the next piece of dough – roll it out very thinly then remove from the parchment. Stretch it out with your fingertips and place it in top of the first piece, pushing down lightly with the flat of your hand to remove any air bubbles between the two pieces of seitan. Brush the top piece lightly with oil then repeat the process with the remaining small pieces of dough.
Once all six small pieces of dough are layered, stretch the top piece of dough down and over the other layers to envelop them and tuck under the bottom layer. Place the layered piece of seitan on a new large piece of baking parchment and fold it up tightly. Wrap tightly with tin foil and set aside.
Repeat the process with the other two large pieces of dough.
Bring a steamer to the boil and place all three pieces of seitan in the steamer. Steam for a total of 90 minutes, flipping and moving the pieces around half way.
Once the seitan is steamed, carefully remove it from the steamer and allow it to cool to room temperature (20 minutes) before placing in the fridge for at least an hour. Do not unwrap.
Once cooled fully, unwrap the seitan and tear apart into whatever size shreds you’d like. (If you’re planning to make fried chicken, I’d suggest keeping the shreds quite large. If you’re using in a curry, I’d go a bit smaller).
Keep sealed in the fridge for up to a week or in the freezer for 2 months.
Fry the Chicken
Take the pieces of shredded chicken out of the fridge.
In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.
In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.
Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170c.
Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.
Fry the chicken piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken.


  • 1 15 oz can garbanzo beans , rinsed. *Save liquid
  • 2 14 oz cans hearts of palm , drained, rinsed and cut in half
  • 4 tablespoons reserved garbanzo bean liquid
  • ¼ cup vegan mayonnaise
  • teaspoon vegan worcestershire sauce (*see note)
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ½ cup green onion , sliced
  • 2 teaspoons kelp granules (*see note for sub)
  • 1 tablespoon dried parsley
  • 1 ½ teaspoons Old Bay Seasoning (or any seafood seasoning)
  • ½ teaspoon sea salt , more to taste
  • 1 teaspoon granulated garlic
  • 1 cup breadcrumbs (panko or regular) + more for breaded coating
  • ¼ cup preferred oil for pan-frying (divided)


In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don’t pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside.
In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it’s slightly foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine well.
Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it’s ready. 
Place about 4-5 patties on your pan at one time, but make sure you don’t overcrowd the pan because they won’t cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.
Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions.