Korean Beyond Meat and Cabbage Bowls

We have been trying to eat less and less meat. When Beyond Meat was introduced I jumped on the bandwagon – first with their burgers which have become a family fav. The texture does take a bit of getting used to, especially if you are a meat and potatoes family like we were…but onced cooked you can’t tell the difference – try this recipe, you will see what I mean. #meatlessmonday


  • 1 medium onion – chopped
  • 6 cups green cabbage (thin slices/shreds)
  • 16 oz (1 package) Beyond Beef®
  • 3 garlic cloves, minced (1 tbls pre-minced garlic)
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1/4 tsp ground ginger or (1 tbls pre-minced ginger)
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 cup cooked rice (or my fav coconut curry riceCoconut mango curry rice)
  • Sliced green onions and white sesame seeds for garnish



  1. In a large skillet, heat up 1 tablespoon of sesame oil. Add in the cabbage and onion. Saute for 3-5 mins until it cooks down and cabbage is soft.
  2. In a large skillet, heat up 1 tablespoon of sesame oil. Cook the Beyond Meat adding the garlic as you cook….crumble as you go
  3. In a small bowl, whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes
  4. Combing the cabbage, beef and sauce in one of the skillets – cook on low for 15 mins to let the “meat” soak up the flavour of the sauce
To serve lay down the rice, add the beef mixture and then top with sliced green onions and white sesame seeds