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COOK THIS NOW

We are currently living in the Golden Age of Fake Meat. Meatless ground "meat" is now widely available—but when you're cooking with these products, all recipes (and methods) are not created equal.

We tried both Beyond and Impossible plant-based ground products side by side in a number of applications—a griddled smashburger; a grilled steakhouse-style burger; as meatballs in sauce; in an otherwise classic chili—and came away with a few insights about cooking technique in this brave new world. Before you start cooking with plant-based meat, read on.

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Serve These on the Side

salad with pickles, thinly sliced fennel, and dill on a plate

Crunchy Pickle Salad

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Halved Japanese sweet potatoes with hatched grill marks on the flesh side, arranged on an orange serving dish.

Charred Sweet Potatoes With Honey

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two plates of smashed baby potatoes topped with sour cream, chives, and red onion

Sour Cream and Onion Potato Salad

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Image may contain: Plant, Food, Produce, Vegetable, Sprout, Dish, and Meal

Sugar Snap Pea Salad

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A serving platter of roasted chopped potatoes.

Burnished Potato Nuggets

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Three bowls of slaw: one wiht red cabbage and onion, one with cucumbers and Napa cabbage, the last with assorted radishes.

Salt-and-Squeeze Slaw

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