Type what you have

Ingredients

• ✓ impossible burger
• onion
• garlic salt
• black pepper
• baked bean
• ketchup
• yellow mustard
• honey
• white vinegar

Instructions

1. 1 Combine meatless ground beef, onion, garlic salt, and pepper in a pot over medium to medium-high heat. Cook and stir until browned, about 5 minutes.
2. 2 Add baked beans, ketchup, mustard, honey, and vinegar; stir until completely combined and heated through, about 5 minutes more. Serve warm.

By Carol Castellucci Miller

Ingredients

• ✓ impossible burger
• vegetarian refried bean
• mexican cheese blend
• salsa
• chili powder
• cumin
• oregano
• flour tortilla
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
3. 3 Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
4. 4 Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
5. 5 Fold tortilla sides up over filling and roll up like burritos.
6. 6 Place chimichangas on a foil-lined baking sheet and brush with oil.
7. 7 Bake until golden and crisp, about 20 minutes.

By sanzoe

Ingredients

• ✓ impossible burger
• bread crumb
• milk
• worcestershire sauce
• parmesan cheese
• salt
• black pepper
• olive oil
• mushroom
• plain greek yogurt
• vegetable broth
• egg noodle
• half-and-half
• cornstarch
• parsley

Instructions

1. 1 Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
2. 2 Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
3. 3 Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
5. 5 Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
6. 6 Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

By Rebekah Rose Hills

Ingredients

• ✓ impossible burger
• bread crumb
• onion
• egg
• garlic
• basil leaf
• curry powder
• ginger
• paprika
• salt
• white pepper
• vegetable oil
• green bell pepper
• carrot
• celery
• tomato
• bay leaf
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatless ground beef, bread crumbs, onion, egg, garlic, basil, curry powder, ginger, paprika, salt, and white pepper together in a bowl.
3. 3 Form mixture into 16 balls and lay out in a baking dish.
4. 4 Bake in the preheated oven until browned, about 15 minutes.
5. 5 While the meatballs are baking, heat oil in a pan over medium-high heat. Saute bell pepper, carrots, and celery in the hot oil, stirring constantly, until translucent, about 7 minutes. Add crushed tomatoes, bay leaf, and salt; cook over low heat for 10 minutes.
6. 6 Transfer the cooked meatballs, including any pan juices, to the sauce and stir, making sure to coat evenly. Cook over low heat for 5 minutes. Serve hot.

By Uzo Orimalade

Ingredients

• ✓ impossible burger
• zucchini
• bread crumb
• tomato
• pecorino romano cheese
• egg
• flat-leaf parsley
• onion
• garlic
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut ends from zucchini; halve zucchini lengthwise. Scrape and hollow out seedy flesh, leaving about ½ inch flesh on bottom and sides of zucchini. Discard scraped-out flesh. Place zucchini into a 10x15-inch baking dish.
3. 3 Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano, egg, parsley, onion, garlic, salt, and black pepper in a bowl using clean or gloved hands.
4. 4 Stuff hollowed-out zucchini with meatless ground beef mixture; sprinkle with mozzarella.
5. 5 Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

By Kim's Cooking Now

Ingredients

• ✓ impossible burger
• butter
• shallot
• garlic
• pea
• carrot
• brown gravy
• worcestershire sauce
• salt
• black pepper
• potato
• cheddar cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon butter in a 10-inch skillet over medium to medium-high heat. Cook and stir the meatless ground beef with shallots and garlic until browned and crumbly and shallots are soft, about 10 minutes. Add peas and carrots, gravy, Worcestershire sauce, salt, and pepper. Saute for 5 minutes.
3. 3 Spread the mixture onto the bottom of a 10-inch round baking dish. Spread mashed potatoes evenly over the top. Sprinkle with Cheddar cheese and dot with remaining butter.
4. 4 Bake in the center of the preheated oven until the cheese and butter have fully melted, about 20 minutes. Top with parsley and serve.

By Liz Dalton 'Lizzie'

Ingredients

• ✓ impossible burger
• red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• mexican blend cheese
• cilantro
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ impossible burger
• water
• white rice
• olive oil
• yellow onion
• poblano pepper
• garlic
• black bean
• tomato
• cumin
• chipotle seasoning
• salt
• adobo all-purpose seasoning
• spinach
• bell pepper

Instructions

1. 1 Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
5. 5 Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
6. 6 Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

By CookingWithShelia