• Eddie

Beyond Meat with Udon Noodles and Dill Pesto.

When Google genius Sergey Brin gets involved in the vegan meat market by backing a startup, it piques my interest. If anyone’s going to get it right, it’s him. Right? Actually, yes. There’s no punchline here: Beyond Meat is the most meat-like product on the market. It tastes like chicken, and is oddly chewy like chicken. It’s probably the perfect way to transition to a meat heavy diet to a plant based one.

Notice my lack of cynicism and snark here? I don’t like it either. You know what, Beyond Meat costs $7.99 a pound, so, it tastes just like chicken, but costs twice as much.

There you go: snark.


8 oz dry Udon noodles

9 oz Beyond Meat Chicken-Free Strips (Grilled or Lightly Seasoned)

Olive oil

¼ C toasted pine nuts (10 mins at 350F)

¼ C sliced Kalamata olives

½ C Crumbled Feta

Black pepper

Dill Pesto (use this recipe, it’s awesome)


  1. Get a big pot of salty-like-the-ocean water to the boil. Throw the Udon, boil for 8 minutes. Drain and set aside

  2. Coat the bottom of the same pot with olive oil and place over medium heat. Add the Beyond Meat and cook, stirring frequently for 5 minutes.

  3. Return the Udon to the pot. Cover it with the pesto, add the cheese, nuts feta and black pepper.

  4. Cook and stir for 2 minutes.

  5. Eat it while it’s hot.

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© 2018 Eddie McNamara