On a recent trip to Princeton, New Jersey, we went into the local Whole Foods because I heard that they carry the new Beyond Meat™ chicken strips. Low and behold, they were right in the food bar, where you could load up on as much as you’d like! If you haven’t been following the faux  soy meat news lately, this brand is backed by vegan Twitter co-founder Biz Stone and Evan Williams and is supposed to revolutionize the plant-based protein game. Many attest that it is difficult to tell these strips apart from their animal counterpart.

The Beyond Meat™ chicken strips are soy based and gluten-free (and yes, processed) but are great for those transitioning to a veg diet, those wanting to reduce their animal consumption, or the occasional treat for die-hard whole food fans. I decided to make them very simply in a fajita-style wrap with green and red peppers, onions, and cajun spices. I marinated the strips for about an hour or so in Dinosaur BBQ Mojito Marinade. I cooked them on a cast iron grill while I sauteed the peppers and onions with Dinosaur BBQ Cajun Foreplay Spice Rub and a light spraying of olive oil. I served them in soft tortillas with salsa, a squeeze of lime, and fresh cilantro along with a side of local curried pickled carrots from our CSA.

I thought they were good and very chicken-like, but they felt very dense and heavy in the mouth. Mr. Tuxedo Cat thought they were the best plant-based chicken protein to come out to-date. I still have a soft spot in my heart for Gardein chicken products, but these certainly take a close second. I want to stock up on some more next time I’m in Whole Foods again (as they are in select markets and only available in bulk, not prepackaged yet). Definitely pick up some if you get the chance and do your own experimentation! The chickens will thank you for it.

Overall, we’d rate the Beyond Meat™ chicken strips 3 1/2 out of 5 carrots on the veganlicious scale.