Here’s a hearty, creamy, healthy version of chicken and broccoli casserole that The Husband loved… as in, three helpings and “Yes, it’s blogworthy!” I renovated a Cooking Light recipe, using the new Beyond Meat chicken substitute.
I had seen articles about Beyond Meat, which is a soy-based meat substitute that’s getting rave reviews for looking and tasting so much like chicken, people were fooled. Regular readers will know I’m not a fan of processed foods, so I was skeptical of a product that was designed in a laboratory to resemble, in texture and taste, animal flesh. It does look like grilled chicken strips, ones you might expect to find in a fast food salad, and the taste reminded me of frozen microwave dinners, or airplane food back when they used to feed you on airplanes. It wasn’t terrible, but tasted gummy to me, and not particularly like chicken. HOWEVER, The Hubs really liked the dish, and suggested I try making chicken salad with the product.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
So, I will say that for people looking for meat substitutes, especially if you are feeding guys with hearty appetites, this might be a great product. I wouldn’t try it on a sandwich, but it’s a good option hidden in a casserole or stir fry when trying to move people over to a plant-based diet. It is gluten-free, unlike seitan fake-meat products. It is made in a dedicated gluten-free facility, and is certified gluten-free, which is great news for people with celiac disease.
The renovation: I added brown rice rotini, as I wanted a hearty one-dish dinner. I served it, as shown, with a green salad. I used oat flour, almond milk, cashew yogurt, Vegenaise, and Daiya cheese to replace the gluten and dairy in the original recipe. I sauteed the onions and mushrooms with dry white wine for richer flavor. I don’t like to microwave food in plastic, so I simply steamed broccoli for three minutes. For readers without access to the Beyond Meat product, this recipe would be great without it.