Blue Apron launches deliciously-curated menu with Beyond Meat

There's no denying it: Beyond Meat is popping up everywhere. 

TGI Fridays, Dunkin', Carl's Jr. and Subway are just some of the national fast-food chains where Beyond Meat, the plant-based substitute, has found a home, not to mention the slew of eateries in Disney World that offer the product.

With 20 grams of protein, more and more consumers are taking advantage of the rainbow of environmental and nutritional benefits of going plant-based, and meal kit services like Blue Apron are, too. In July, the subscription service announced it was hopping on the Beyond Meat bandwagon by launching a partnership with the company and including it on its menu. And effective this week, the plant-based offerings are available for Blue Apron customers

Photo: Beyond Meat x Blue Apron

The Beyond Burger recipes, which feature everything from caramelized onion and cheddar Beyond Burgers with garlic green beans to jalapeño and goat cheese Beyond Burgers with corn on the cob, are specifically curated by the chefs at Blue Apron and will feature seasonallu-based ingredients.

“We know a growing number of customers are interested in plant-based proteins, whether as an alternative to meat, a desire to explore a new ingredient, or an opportunity to make more sustainable food choices,” said Linda Kozlowski, Chief Executive Officer, Blue Apron.

“We are proud to introduce Beyond Meat products to our menu, beginning with its flagship Beyond Burger. Blue Apron recipes are designed to evoke a sense of discovery and, as a meal kit partner, we have a unique opportunity to teach our customers how to cook a wide variety of cuisines with plant-based protein,” Kozlowski continued.

Customers can place their order for Blue Apron's latest offering here

A Vegetarian Grilling Menu
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A Vegetarian Grilling Menu

Avocado and Grilled Onion Tartines
Check out this easy and elegant appetizer from Viviane Bauquet Farre, author of the award-winning blog Food and Style.

Credit: Viviane Bauquet Farre

Grilled Vegetable Napoleons with Spicy Scallion Vinaigrette
This Asian-inspired appetizer will have people asking you where you got the recipe…

Credit: Viviane Bauquet Farre

Grilled Watermelon Salad
There's already watermelon in the margarita and the sorbet, so why not grill it up and put it into a salad?

Credit: Brian Moyers

Grilled Asparagus Salad with Spicy Herbed Pesto
A little Tabasco sauce wakes up this classic, refreshing side dish.

Credit: Tim Byres

Grilled Portobello Mushroom Burgers
The timeless classic gets an update with a simple syrah-based marinade.

Credit: Vegetarian Times

Grilled Eggplant and Mozzarella Panini
No vegetarian grilling roundup would be complete without a panini, and this one is sure to satisfy.

Credit: Johnson Rauhoff

Vegetable Brochettes with Pimentón Marinade
This elegant Spanish-influenced main dish is a perfect addition to any casual grilling get-together.

Credit: Viviane Bauquet Farre

Elotes Callejeros
The secret to the authentic flavor for this Mexican grilled corn recipe is cotija cheese.

Credit: Tejal Rao

Grilled Oyster Mushrooms
This recipe is perfect for serving a crowd. White truffle oil complements the earthiness of the mushrooms, and grilling them to perfection brings out their natural umami flavor.

Credit: Soleto

Grilled Hearts of Palm
If you've never had hearts of palm before, this is the recipe to attempt. You can't go wrong!

Credit: Yasmin Fahr

Grilled Peaches with Toasted Almond Granola Topping
Just putting peaches on the grill already transforms them into something truly special, but the toasted almond granola topping takes them to the next level.

Credit: Missy Chase Lapine

Grilled Banana Satay
Here's an interesting dessert recipe that's definitely worth a try. Like the traditional meat-based satays, this one is served with peanut sauce.

Credit: Alison Miksch

Vegan Blueberry Pie
OK, so this is the one recipe that is not grilled. But, what summertime roundup would be complete without blueberry pie? Besides, this one has no dairy and is completely vegan.

Credit: Melissa Nyman


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