Today while walking across East 12th Street, from Broadway to University, I spotted The Greatest Thing. It was a red Economist truck, serving free burgers.
The truck was not serving just any kind of burger. Rather, it was a juicy, tender, flavorful, falling-apart-as-you-sink-your-teeth-into-it VEGAN BURGER. I know, I know. How could this possibly even exist?
Perhaps you aren’t like me, and haven’t ranged from disinterested to disgusted upon trying meat alternatives in the past. But if this has been your experience, I encourage you to run, not walk, to the nearest red Economist food truck in your neighborhood. You can taste this miracle for yourself, for $12, the price of a starter Economist subscription. (I got one for my Mom.)
What’s that you say? No Economist food truck? Oh dear. Do not be alarmed. A little research brought me to the website of the manufacturer of this delectable vegetable-based nugget, an outfit known as Beyond Meat.
Here is the vision of Beyond Meat, as told in their About section:
“At Beyond Meat, we want all of the good and none of the bad. We want to eat delicious meat but we don’t want any of the bad stuff that goes along with it. Is that too much to ask? Well no, actually. Not since we created meat from plants. Brilliant, right? Replacing animal protein with meat made from plants would do wonders for human health, for the environment, for conservation of natural resources and for animals. It’s worth a fight. This is where you come in. Reduce your meat consumption and tell the world. Even if you’re already eating less meat, you can help us spread the word and make a real difference. Together we can build a world that’s zero downside and all delicious upside.”
Before tasting, I asked the friendly Economist rep, on whose iPad I tapped my gift order, what was in this burger. I wasn’t interested in soy.
“Uh, pea protein, potato, and beets.” He seemed relieved to have known.
And then I had my first magical bite. It was truly so delicious, I scarfed it down in record time, pausing only at the end to take a picture of the last bite. I hope my picture can do it’s medium-rare beef-like texture justice.
I think this is the major problem for me with other meat substitutes — the texture just isn’t right. Now, I feel my search is over! Don’t get me wrong — I’m not anti-meat, but I do believe a lot of the meat in our marketplace could use an upgrade. Especially when a well-sourced grass-fed burger isn’t within reach. With 20 grams of protein per patty, perhaps the Beyond Meat burger is it.
For more on the current crop of next generation meat products, click here. And go get yourself a Beyond Meat burger!
a) I wrote this nine days ago but didn’t post until now (welcome to life with a baby and toddler), so not sure the truck is out in NYC anymore and b) I have no affiliation with the The Economist or Beyond Meat.)