Impossible Beef Bowl Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 2 tbs vegetable oil. When oil shimmers, add the diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the Impossible beef

Add 1 lb Impossible beef to the skillet. Break up with a spatula and cook 4–6 minutes, stirring occasionally, until it has released moisture and begins to brown.

Season and build BBQ flavor

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Add 2 tbs tomato paste and cook 1 minute to deepen flavor. Pour in 2 tbs soy sauce (or tamari), 1 tbs brown sugar, and 1 tbs apple cider vinegar. Stir to combine.

Simmer to finish

Add 1 cup water and, if using, 1 cup BBQ sauce. Bring to a simmer, reduce heat to low and cook 6–8 minutes until sauce thickens and coats the Impossible beef. Taste and adjust seasoning (salt, more BBQ sauce or sugar) as desired. Keep warm.

Rice: Prepare 3 cups cooked rice (measured cooked) or cook 1.5 cups uncooked rice according to package directions. Keep warm.

Mixed greens: Rinse and dry 6 cups greens. Toss lightly with a pinch of salt and 1 tsp oil if desired.

Cauliflower rice: Heat 1 tbs oil in a skillet over medium heat, add 4 cups cauliflower rice and sauté 3–4 minutes until just tender. Season with a pinch of salt.

Steamed broccoli

Steam 2 cups broccoli florets 4–6 minutes until bright green and tender-crisp. Season with a pinch of salt.

Shredded carrots

If not already shredded, grate 1 cup carrots. Serve raw or toss briefly with a squeeze of lemon and pinch of salt.

Quick-pickled cucumbers

Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt in a bowl; stir until dissolved. Add 1 cup thinly sliced cucumbers and let sit at least 10 minutes (longer for more flavor). Drain before serving.

Sautéed mushrooms

Heat 1 tbs oil in a skillet over medium-high heat. Add 1 cup sliced mushrooms and cook 5–6 minutes until browned. Season with salt and pepper.

Corn

Cook or heat 1 cup corn kernels until warm (microwave 1–2 minutes or sauté). Season with salt and a little butter or oil if desired.

Cabbage slaw

Toss 1 cup shredded cabbage with 1 tsp rice vinegar, pinch of salt, and 1 tsp oil or dressing of choice.

Edamame

Steam or boil 1 cup shelled edamame 3–4 minutes, drain and season with a pinch of salt.

Prepare chosen sauce

If making spicy mayo: mix 1/2 cup vegan mayo with 2–3 tbs sriracha (adjust to heat). For ginger-sesame dressing: whisk 1/4 cup soy sauce, 2 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tbs grated ginger, 1 tbs maple syrup and 1 tbs water. For sweet chili or extra BBQ sauce, transfer to a serving bowl.

Assemble bowls

Divide your chosen base among 4 bowls (about 3/4 cup rice or equivalent per serving for 4 servings). Top each bowl with a generous portion (~1/4 lb) of the BBQ Impossible beef. Arrange three chosen sides (about 3/4–1 cup total) around the beef.

Garnish and serve

Finish each bowl with sliced green onions (about 1/4 cup per bowl), a sprinkle of toasted sesame seeds (1/2 tsp per bowl), and a lemon wedge. Serve sauce on the side or drizzle 1–2 tbs over each bowl. Offer additional BBQ or sauce as desired.