Fool your meat-eating friends: Try these Impossible Foods recipes

Impossible Foods makes the perfect meat alternative for vegan & vegetarian meals. The products have a taste, smell, and texture similar to meat. This means pretty much any meal made with meat can be made with Impossible Foods instead. Here are some of the best Impossible Foods recipes. 

Impossible tortilla soup

Tortilla soup is a perfect way to warm up during the cold months. Try this tortilla soup with Impossible Burger for some Impossible flavor to the popular soup.

Ingredients

12 ounces Impossible Burger, 1 yellow onion, 3 garlic cloves, 1 bunch cilantro, 1 lime, 14 ounces canned crushed tomatoes, 2 cups frozen corn, 4 ounces canned roasted chilies, 12 ounces canned pinto beans, 5 cups vegetable broth/stock, 2 tablespoons chili powder, 1 cup tortilla chips, 2 tablespoons vegetable oil, 6 corn tortillas, ½ cup sour cream, 1 diced avocado, ½ cup grated jack cheese, and salt & pepper to taste.

Directions

1. Cut the tortillas into ¼ inch wide and 1 ½ inches long strips. Fry the strips with vegetable oil in a pan using medium to medium-high heat. Fry until crisp, usually about two or three minutes. Drain them using paper towels and season with salt. This step needs to be done a day in advance or premade tortilla chips can be used instead.
2. Peel & dice the onion, peel & chop the garlic, mince the cilantro stems, and put the cilantro leaves aside. Heat vegetable oil in a soup pot over medium low heat. Add the onions, garlic, a tablespoon of the chili powder, and cilantro stems.
3. Cook for about five minutes and reduce the heat if ingredients begin to brown. Add the crushed tomatoes and cook for an additional two minutes.
4. Add the roasted chilies & vegetable broth and bring contents to a boil. Then turn it down to a simmer, cover, and cook for twenty more minutes. Add salt & pepper to taste.
5. Over medium-high heat, add oil to a sauté pan. When it begins to smoke, add the Impossible Burger and break it up into pieces. Cook the meat for two minutes. Then flip the pieces and cook them for an additional two minutes. Stir with a metal spatula. Season with the rest of the chili powder, salt, and pepper to taste. Then cook for one more minute until all the red is gone. When it’s done cooking, set it aside.
6. Rinse the corn & pinto beans, then add them to the soup. Chop one half of the cilantro and add it to the pot. Pour the soup into serving-size bowls and top with the Impossible Burger. Then top with cilantro leaves, cheese, and tortilla strips.

Impossible cheesy stuffed meatballs

Meatballs make a perfect topping for foods like pastas, but recipes like this Impossible Foods one make a great snack or meal on their own.

Ingredients

1 package Impossible Burger, ½ cup plant-based ricotta or feta cheese spread, 4 ounces plant-based shredded cheddar, 1 tablespoon kosher salt, 12 ounces fresh spinach, ½ cup chopped onion, 1 minced garlic clove, 3 tablespoons olive oil, and 1 tablespoon black pepper. 

Directions

1. Preheat the oven to 400 degrees F.
2. Break up the Impossible Burger with your hands in a medium size bowl. Take a small amount of the burger and gently roll it with your hands to make a few meatballs, then place them on a tray.
3. Press into each meatball to make holes of ¾ of the way in. Spoon the rest of the ingredients into the holes, then seal the burger around the filling.
4. Heat a large skillet on medium heat, then add oil. Add the meatballs and cook for three to five minutes on each side until the meatballs are brown.
5. Transfer the meatballs to a nonstick pan and cook them for seven to ten minutes or until the meatballs are cooked through.
6. Let the meatballs rest for five minutes, then serve.

Impossible patty melt

A patty melt is a hearty, filling food. Try this Impossible Foods recipe if you’re having a craving for one.

Ingredients

12 ounces Impossible Burger, 6 slices rye bread, 1 thinly sliced yellow onion, 1 cup cola, 1 pinch salt, 3 slices American cheese, 3 tablespoons water, and some dill pickle slices.

Directions

1. Place sliced onions in a pot and cover them with cola. Add salt and cook on medium heat until cola is fully reduced & evaporated, then set the pot aside.
2. Combine half the cheese and the water in a saucepan and heat it slowly. Whisk until incorporated and set it aside.
3. Form three burger patties. Toast rye bread in a pan. Place patties on a pre-heated surface and cook for one minute on each side.
4. Place each patty on a slice of rye bread. Top with onions, dill pickles, cheese sauce, and cheese slices. Cook until the bread is golden brown, then it’s ready to serve.