Unimaginable Meals Has a Cookbook Now for Your Non-Burger Wants

I made food and did not burn down my apartment. Success.

I made meals and didn’t burn down my condo. Success.
Photograph: Victoria Track/Gizmodo


Final evening, I logged right into a Zoom cooking class, as one does throughout a world pandemic the place indoor, in-person actions are frowned upon. This class was just a little fancy: It was led by Traci Des Jardins, an actual bonafide chef, and the recipes had been from Unimaginable Meals’ newly launched Impossible Cookbook, that includes probably essentially the most well-known plant-based meat, the Unimaginable Burger.

It’s attention-grabbing timing. Unimaginable Burger 2.zero isn’t precisely new, in any case. We acquired an opportunity to taste-test it at CES 2019, and a few of my Gizmodo colleagues beforehand acquired an opportunity to whip up some burgers and tacos as soon as the faux meat was lastly accredited on the market in grocery shops. A number of months in the past, my colleague and grill grasp Sam Rutherford cooked up a number of plant burgers in a blind taste test, which I used to be pleased to help with (i.e. shove meals down my gullet with out doing any work). Heck, at CES 2020, I even acquired to nom on Unimaginable Meals’ tackle ground pork. So, it was a bit curious that now was the perfect time for a cookbook to drop.

In response to an Unimaginable spokesperson, this cookbook is dropping now as a result of, after a long, slow process, that is the 12 months that Unimaginable Meals is pushing for its plant beef to be available nationwide—not just in Southern California or sure East Coast grocery chains. And as soon as it’s extensively accessible, folks will likely be clamoring for recipe concepts, therefore the cookbook.

There’s some fact to that. I’ve hunted for Unimaginable Burger 2.zero at a number of grocery chains in New York Metropolis and are available up quick. The one one I do know that reliably carries it’s Wegmans in Brooklyn, and that’s a schlep for me. However despite the fact that I do know you may technically substitute it for any floor beef recipe, the few instances I’ve purchased it for myself, the bricks inevitably sit in my freezer for weeks. That’s as a result of 1) I’m unsure what to make apart from burgers, and a couple of) absolutely there are some variations that residence cooks haven’t accounted for.

The keftedes held together despite the fact I have never made any sort of meatball in my life.

The keftedes held collectively regardless of the actual fact I’ve by no means made any kind of meatball in my life.
Photograph: Victoria Track/Gizmodo

And sure, there are variations. For starters, Des Jardins famous that Unimaginable meat doesn’t shrink within the pan and cooks barely quicker than common beef. In burgers, it received’t “bleed” in case you go away it sitting for a bit, even although the heme molecule within the patties do give a medium-rare burger a “bloody” look. That’s as a result of it doesn’t launch as a lot fats or moisture throughout the cooking course of. The cookbook truly says it absorbs extra liquid and that you simply may need so as to add as much as 25% extra in sure recipes. It additionally doesn’t essentially want a binding agent when forming meatballs, patties, or meatloaf. I’m certain these items maintain which means to people who find themselves competent cooks and don’t make the identical 5 recipes week in and week out.

This kind of flew over my head whereas I attempted to maintain up with Des Jardins, frying keftedes (Greek meatballs) and grilling three Unimaginable Jardiniére burgers, Des Jardins’s personal recipe from when the Unimaginable burger first made its West Coast debut. Primarily, I used to be fascinated by how slimy Unimaginable beef is and whether or not common beef is equally slimy. (I don’t assume it’s.) I used to be additionally desperately attempting to not burn my tiny kitchen down or die beneath an avalanche of soiled dishes and pans. One way or the other, amidst all of the chaos (professional cooks prepare dinner actual quick), I forgot I wasn’t dealing with actual meat.


Flipping by the cookbook, the recipes are fairly wide-ranging and incorporate a number of cuisines from all over the world. There’s chile rellenos, mapo tofu, Ethiopian spiced meat with hummus and toasted cashews, and even bulgogi—which I’m going to should strive as a result of the Korean in me is extraordinarily skeptical. The bulgogi my household makes isn’t made with floor beef.

They’re not beautiful, but they tasted good, and I also have never made burgers before in my life.

They’re not lovely, however they tasted good, and I even have by no means made burgers earlier than in my life.
Photograph: Victoria Track/Gizmodo

Nonetheless, there are some limitations. A lot of the recipes persist with fillings, iterations of meatballs, stir fry, and skewers. All this is sensible, as we’ve recognized for a protracted whereas that Unimaginable meat can’t replicate a steak or extra stable cuts of meat. That mentioned, the cookbook does an admirable job of creating you take into account Unimaginable meat for issues different than burgers.


On the finish of the category, my keftedes, although considerably misshapen, had been tasty—maybe just a little on the dry aspect, however shut sufficient to an actual meatball that I wouldn’t have questioned it. The burger was additionally fairly good—I’m certain true beef lovers would be capable of inform me the minute variations, however I’m not a giant beef individual so it was adequate for me. As a plus, I observed that an Unimaginable burger doesn’t go away me fairly as comatose afterward as a 100% beef burger. And whereas I used to be skeptical at first about why I’d ever want a cookbook to whip up one thing with Unimaginable meat, I’ll admit I by no means thought-about adapting extra conventional recipes. Now, I’m going to strive making this plant-based bulgogi and see whether or not my mom disowns me.