Lightlife Beyond Crumble


BEYOND and LIGHTLIFE beef and sausage crumble. Use as topping for pasta dishes, pizza, salads, tacos!

Makes about 4-5 cups depending on the size of the crumble

  • ClipBoard: Beyond Beef products right now are expensive. Lightlife is less expensive. I decide I want the flavors and textures of both in one crumble. I achieve that while lowering the cost per serving.

3 T. extra virgin olive oil

16 oz. Beyond Beef PLANT-BASED GROUND, thawed

14 oz. tube Gimme Lean Meatless Sausage by LIGHTLIFE, thawed

salt and pepper as needed

In extra-large skillet, over medium heat, melt olive oil.

Add BEYOND GROUND, breaking it off into the skillet.

Add GIMME LEAN SAUSAGE, pinching it off into the skillet.

Using a pancake turner, chop and flip to moisten all surfaces with some oil, while making the plant meats crumble into the same size.

  • The point is to mix both products, without mashing them. Bring them together loosely.

Keep cooking them till all surfaces are cooked and they resemble a true meat crumble.

  • Be careful here that you don’t overcook the crumble making it tough, but you don’t want soft and mushy either. Finesse it. That’s what chefs do.
  • BEYOND product will toughen the longer you cook it and become too hard.
  • LIGHTLIFE product has more of a soft component that when cooled or refrigerated after it’s cooked softens even more.
  • Keep the differences in mind when sauteing this crumble. They’re not equal, which makes for a good crumble.

When done, turn off the heat and let set till the crumble cools to room temperature. Then pack in covered containers and either refrigerate or freeze.

If frozen, I remove them for the freezer and let them stay out for about an hour.

Then I place them in a glass bowl and microwave for 1 minute.

  • Check by tasting how the crumble responds to the chew.

Either put it back in the microwave for 30 seconds for further tightening, or not. Microwaves cook up differently depending on wattage.

If you don’t have a microwave, lightly oil a skillet or pan, and once thawed, saute them till hot and they reach the desired texture\tightening – over medium-low heat, uncovered. Covering traps moisture and makes the crumble too soft.

Each time you remove the crumbles from refrigerator\freezer, reheat the same way.


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