Vegan Pressure Cooking Plant-Based Ground (Beyond/Impossible) with Kale and Soy Sauce
🌱 100% Plant-Based
Cook Time: 5-8 min
Total Time: ~18 min
Temperature: 250°F
Protein: 20g per 4 oz serving
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 4 oz (113g) plant-based ground (beyond/impossible)
- 2 cups kale, prepped
- 1 tablespoon soy sauce
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Treat like ground beef, don't overwork. Keep cold until cooking.
- Season: Toss plant-based ground (beyond/impossible) with 1 tablespoon soy sauce, salt, and pepper.
- Prep vegetables: Wash and cut kale into even pieces for uniform cooking.
- Heat: Set to 250°F. Add 1 tablespoon oil.
- Cook protein: Add plant-based ground (beyond/impossible) and cook for 5-8 minutes. Sauté mode first to brown, then pressure cook in sauce
- Add vegetables: Add kale and cook until tender-crisp, about 5-8 minutes.
- Season: Add to stir-fries and marinades for umami. Taste and adjust salt and soy sauce.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 20g per 4 oz serving from plant-based ground (beyond/impossible)
- Fiber: High — from both plant-based ground (beyond/impossible) and kale
- Diet: 100% plant-based, vegan, dairy-free
- Category: Meat Alternatives
Tips for Best Results
- Sauté mode first to brown, then pressure cook in sauce
- Soy Sauce tip: Add to stir-fries and marinades for umami.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 250°F.