One of the best parts of being a food writer is having the opportunity to try out new products as they become available. It’s even more fun when I’m impressed enough with the product to write a blog post about it. I had the recent good fortune of sampling two such products: Beyond Meat Chicken-Free Strips and Nasoya Vegan Nayonaise (now creamier and with a new look).
In my ongoing quest to make banh mi in as many different ways as I can dream up, I had been wanting to make Banh Mi Fajitas featuring a creamy sriracha-cilantro slaw. When I received the Beyond Meat strips and the Nayonaise within days of each other, I knew what I had to do!
First, I’ve got to tell you that the Beyond Meat strips are by far the BEST, tastiest, most wonderfully textured and flavored protein-delivery food (I don’t like using the phrase “meat alternative”) I’ve ever had. They are seriously better than any other commercial product and better than the best homemade seitan, hands down. What’s most amazing to me is that somehow the brilliant people at Beyond Meat were able to develop such a superior product that also happens to be gluten-free. That, in itself, is an amazing gift to gluten-sensitive people everywhere. The strips also happen to be very high in protein and easy to use in countless recipes. All I can say is, “Wow.”
The strips browned up nicely and, for my purposes, I doused them with a hoisin-tamari mixture while cooking and then set them aside (after sampling a few pieces, of course).
For the slaw, I made a sauce by combining the new creamy Nayonaise (extremely flavorful and with a great texture) with cilantro, rice vinegar, and sriracha. Tossed with shredded cabbage and carrot, the crunchy slaw tasted fabulous on its own, but I knew it would be even better in the Banh Mi Fajitas — because, well, things go better with banh mi! And these fajitas are so simply to make: just spread a little Nayonaise and (extra sriracha!) on a tortilla or wrap, line up a few of the Beyond Meat strips, top with the slaw, and roll up!
{ 31 comments… add one }
The wraps looks very tasty. I had looked the last time I was in WF for the Beyond Meat but did not find it. It’s good to see a package though as in the past, according to what I read it was available only at the salad bar. I’m going to dig around. Gardein has been pretty reliable for us and tasty but with the praises I read about BM I must try it. Thanks for the info.
I think you’ll be pleasantly surprised at how great this product is, Stuart. I believe their literature said it would be available in WF stores beginning in May. Let me know what you think after you try it!
I will be on the search over the weekend for it. Definitely will let you know.
I went into the local big whole foods yesterday and had to ask after checking various sections. It was still in the back awaiting floor placement and the display racks or something had just come in as well. After 2 attempts the found the boxes in the back.
They are very close to chicken, texture and taste. Chicken flavor is one ingredient listed, whatever that might be 🙂
Anyway, outside of not buying and having Hoison sauce I marinated in tamari, shallots, sesame oil and it tasted great, especially with the slaw.
Quick, easy, tasty and filling.
Since I’m not really familiar with banh mi I did a search and there are a ton of variations out there. Some more traditional others completely different.
It’s great that your persistence paid off, Stuart. I’m glad you were able to find it. If you add a little hoisin next time, I think you’ll enjoy it even more! It really adds a nice flavor element.
Robin, I couldn’t agree with you more!
I was also sent a box to review and I couldn’t wait for that first bite… WOW!
I am shocked. And this is coming from a girl who is not big on “meat alternatives”…
I can’t wait to see what else you will be making 🙂
I made a Classic Alfredo Fettucini with the Grilled Chicken-Free Strips! Amazed!
Happy Friday!!
oxo,
Holly
Thanks, Holly. Your fettuccine with the grilled strips sounds fabulous. I can’t wait to try this amazing product in other ways — I’ll be sure to post! Happy Friday to you too!
Looks delish!! And you’ve inspired me to try to make this slaw! Thank you for sharing. 🙂
Thanks, Desiree. Hope you love the slaw!
One thing I’m confused about is your wraps look like maybe they were fried? Or maybe that is just the texture of them and in the photo they look crispy.
No, Stuart, the tortillas are not fried. They’re soft tortillas — it’s just their color — these particular ones are made with sun-dried tomatoes. Not necessarily my first choice for this recipe, but it’s all I had in the house, and they tasted great.
Found the Beyond Meat products in New York City downstairs in the vegan refrigerator case at the Union Square Whole Foods. They’re very good. Supposedly one serving is 7 pieces, but they are long and short, so I probably took too many, assuming 2 short ones = 1 long one. 😉
You always come up with inventive twists on things!
Neither of these products are available in Australia. Maybe one day!
I hope so, Susan.
I have been lucky enough to find the BM products in my local buying club co-op….makes some fab “chicken salad”….wonderful enchiladas….pot pies…really can rock the vegan world!!! Thanks for the ideas above. The slaw sounds really yummy!!!!
You are lucky, Connie. And those dishes you’ve made with them sound great!
Would so love to try this but can’t find any up here. Does anyone know if they have this in Vancouver or Edmonton, 2 big cities I am going to be traveling to this year?
Hi Robin. The Whole Foods stores in Cleveland have been using the product in the prepared foods kitchen fr about 6 ms. I convinced them to sell me some in the “raw” form and sautéed it and then added Yeo’s (botted) sweet chili sauce. Incredible.
I can imagine how great it would be with sweet chili sauce, Jonathan. It really is an amazing product.
Robin, because of your blog, I bought this product at WF in Wexford, PA. It came in three “flavors” – I bought the “grilled” strips. They were great in a standard wrap sandwich with veggies and dressing, just warmed up a bit in a pan as recommended on the box. They were a BIG hit with the spouse, perhaps because they are quite filling. Great statistics on the “nutrition information” panel.
Although the package suggests not cooking them very long, I will try them next with hoisin & tamari, as you did. Also, I think they would do up nicely simply cubed, in an old chicken pot pie recipe of mine…or in plain ole “chicken” salad with vegan mayo. Awesome product!
I look forward to trying the Nayonnaise as well, soon. By the way, I “scored” on the Nayonnaise at WF – it was on sale at my store when I bought the Beyond Meat. And there was a money off coupon inside the Beyond Meat package for the next purchase – which I guarantee I will make again!
Carole, I think thee are ideal for a lot of recipes, but it’s true that they shouldn’t be cooked too long — I tested a few out by cooking them a bit longer and they get tough. But when cooked just long enough to heat through, they’re perfect!
Thank you for the skillet tip, Robin! I’ll be careful when I cook them.
I made this wrap tonight and it was good. This was my first time using Beyond Meat too. I first heard about it in a ny times video several months ago. Having been veg for so long I found the product too real to be appetizing if you know what I mean. at any rate, I hope it helps people to stay veg or to leave off chicken at least.
M, I do know what you mean. I just enjoy it for its own merits! I think it’s a great way to help people bridge that gap when they’re looking for something “meaty.”
I have GOT to try Banh Mi in some form or another. It looks so gosh-darn GOOD!!
Karen, I’m addicted to Banh Mi in ALL forms — so far, in addition to the regular baguette sandwich, I’ve made a composed salad, a pizza, and now this wrap — ALL good! 🙂
WOW! That sounds (and looks) so delicious! I’ll have to keep my eyes open for those strips.
Robin, thought I’d let you know I used your stir-fry recipe from Vegan on the Cheap subbing the tofu with the chicken free chicken. It worked out great. The only change is I didn’t cook the strips as long as what is recommended for the tofu.
That sounds great, Stuart. Thanks for letting me know. I think those strips could easily sub for most any recipe that calls for tofu, seitan, or tempeh.
Why can’t more companies making vegan products get kosher certification.
Aaaaaargh!
Thanks for the sharing your expertise and also info its really useful
and understandable.