5 must-have plant-based recipes for grilling season

Beyond Italian Sausage Sub Sandwich

SERVES: 2
PREP TIME: 15 min
COOK TIME: 6 min

INGREDIENTS:
2 French rolls or Kaiser rolls 
2 links Beyond Sausage® Hot Italian 
4 slices tomato 
1 tbsp olive oil 
¼ cup pepperoncini peppers 
4 slices provolone 
1 cup shredded iceberg lettuce 
2 tbsp plant-based mayonnaise (or regular)
¼  tsp oregano 
1 tbsp red wine vinegar 
¼ small red onion thinly sliced 
Salt and pepper

PREPARATION:
1. Prepare the grinder salad by tossing together the shredded lettuce, mayonnaise, red wine vinegar, oregano, and red onion. Season with salt and pepper to taste and mix until the onions and lettuce are coated in the dressing. 

2. Prepare the tomatoes by thinly slicing. Drizzle each slice with olive oil and season with salt and pepper. 

3. Preheat a grill to high heat. Lightly brush the sausages with oil and grill for about 6 minutes turning halfway through. 

4. To assemble the sandwiches, open the Kaiser rolls and lay down 2 slices of cheese, add two slices of tomato over top and then place the Beyond Sausage® Hot Italian links in the center of the roll. Top with half the grinder salad and a few pepperoncini peppers. 

Beyond Smash Burger Taco

SERVES: 4
PREP TIME: 5 min
COOK TIME: 5 min

INGREDIENTS:
1 2-pack of Beyond Burgers®
4 small, ‘fajita size’ tortillas
4 slices plant-based American cheese (or regular)
10-15 dill pickle chips
¼ cup diced white onion
Shredded iceberg lettuce

Burger Sauce:
⅓ cup plant-based mayo (or regular)
1 tsp mustard
1 tsp ketchup
½ tsp garlic powder
½ tsp onion powder
½ smoked paprika
1 tsp apple cider vinegar
1 tbsp chopped dill pickles

PREPARATION:
1. Prepare plant-based burger sauce by mixing all ingredients together. Set aside.

2. Split each Beyond Burger® in half. Add each half to one side of the tortilla, using a spatula to spread the burger to almost the edges of the tortilla, leaving a small ½-inch gap around the edges. 

3. Add the tortilla with the burger side down onto a flat top grill, and smash down using a pot, burger press, or spatula. Cook for 3-4 minutes. 

4. Flip and add a slice of plant-based cheese onto the smash burger. Optional: Lightly brush, spray, or drip 2-4 drops of water onto the tops of each slice of cheese. Cover with a pan lid to steam to get extra melty. 

5. Cook with the tortilla side down for 1-2 minutes until the tortilla is slightly brown.

6. Remove from grill and top with a spoonful of plant-based burger sauce, 1 tbsp diced onion, 2-3 dill pickle chips, and shredded iceberg lettuce.

Beyond Sausage Skewers 

SERVES: 4 Skewers
PREP TIME: 10 min
COOK TIME: 6 min

INGREDIENTS:
1 package Beyond Sausage® Hot Italian
1 package crimini mushrooms
Pineapple
Red onion
Wooden skewer
BBQ sauce (plant-based options available)
Wooden skewers, soaked in water

PREPARATION:
1. Cut Beyond Sausage Hot Italian into four 1.5"-pieces.

2. Cut pineapple and red onion into 1"-pieces.

3. Build skewer starting with Beyond Sausage Hot Italian piece followed by red onion, pineapple, mushroom, Beyond Sausage Hot Italian piece, red onion, pineapple and lastly Beyond Sausage Hot Italian piece. Repeat for additional skewers.

4. Grill skewers on a lightly oiled, heated gas grill. Grill on medium-high for 2-3 minutes per side. Brush skewers with BBQ sauce about halfway through. Remove.

5. Garnish with fresh chopped cilantro, a side of BBQ sauce, and enjoy!

Beyond Sausage Grilled Pizza

SERVES: 16
PREP TIME: 10 min
COOK TIME: 15 min

INGREDIENTS:
1  pack Beyond Hot Italian Sausage
1 lb of pizza dough (store-bought or homemade)
⅓ cup all-purpose flour
1 tbsp olive oil
⅓ cup pizza sauce
⅓ cup plant-based mozzarella cheese
Other toppings as desired

PREPARATION:
1. Preheat grill to 425 F and start by making sure pizza dough is ready according to packaging instructions (if you bought frozen you may need to thaw it).

2. Split the dough in half and lightly knead on a lightly floured surface. Roll out into two personal-sized pizzas. 

3. Lightly brush one side of each pizza dough with olive oil. 

4. Add 4 Beyond Hot Italian Sausages on the grill. Add 1 pizza dough, oil side down, next to the sausages on your grill. If your grill is large enough add both. If not, start with 1 and add the other once the first one is finished. 

5. Let pizza dough cook for 2-3 minutes and flip once the bottom starts to show light grill marks. Cook an additional 2-3 minutes on the other side, letting each pizza crust get lightly toasted but not fully to your desired texture. Remove each crust once they are lightly toasted. 

6. Turn Beyond Meat Hot Italian Sausages as necessary and remove from the grill once fully cooked.  Set aside to cool.

7. Evenly spread pizza sauce on each personal pizza, leaving room on the edges for the crust. Add desired toppings on each personal pizza.

8. Using your hands, crumble the Beyond Hot Italian Sausage onto the pizzas. Return each pizza to the grill and let the bottom grill up until darker grill marks show and the crust becomes nice and crispy. 

9. Remove from the grill and let cool. Slice up and enjoy!

Beyond Burger Grilled Caesar Salad

SERVES: 2
PREP TIME: 10 min
COOK TIME: 10 min

INGREDIENTS:
2 hearts of romaine
2 Beyond Burger® patties
½ a baguette
¼ cup plant-based parmesan
1 lemon cut in half
3 tbsp olive oil
Salt and fresh cracked pepper

Dressing:
2 tbsp tahini
1 clove garlic, finely minced
1 tsp dijon
2 tbsp lemon juice (about ½ large lemon)
1 tbsp olive oil
2 tbsp water
Salt and pepper to taste

PREPARATION:
1. In a small bowl whisk together all the dressing ingredients.

2. Prepare the romaine by slicing it in half lengthwise, making sure to cut through the center of the base. Drizzle the cut side of each half with ½ tbsp olive oil and season with salt. Prepare the croutons by cutting the bread into ½-inch slices. Drizzle with the remaining tbsp of olive oil.

3. Heat the grill to medium-high. Add both burgers and let cook for 3 minutes. Flip the burgers and cook for an additional 3 minutes.

4. On the other side of the grill place the lettuce and lemons cut-side-down. Place the baguette slices on the grill. Cook the lettuce for 1 minute until the leaves begin to char. Flip the bread slices and let the lemons cook for an additional 1-2 minutes. The lemons are done when they have developed grill marks and the bread is ready when it has started to turn golden.

5. To serve, place two halves of the romaine hearts on each plate. Top each plate with 1 Beyond Burger, half the baguette slices, ½ a lemon, ½ the dressing, 2 tbsp plant-based parmesan, and fresh cracked pepper.