Vegan Filet Mignon with Garlic Spinach + Avocado Chimichurri
This vegan meat dinner idea is simple and quick. It took only 15 minutes (or less) to whip up this plant-based meal.
In this recipe we will be using the Hot Italian Sausage by Beyond Meat. There really isn’t man substitutes for this one. I really love the spice and flavor for this one. If you’re looking for the best meat substitute, this brand is the one to go to. They’ve created a meat for meat eaters. If you haven’t already tried their burgers, I’d highly recommend it.
I remember the first time my friend and I ordered a Beyond Meat burger at restaurant, we asked to return it as we thought it was mistaken for a real burger. The manager had to come out to assure us that it was vegan friendly.
Since then I’ve branched out to their other products and so glad I found their sausage products. They have classic brat wurst flavor and hot italian. I enjoy them both. For this recipe I used the hot italian because it goes nicely with the avocado chimichurri that I paired with it.
For avocado chimichurri is so simple to make. You just take all of the ingredients and throw it into a blender or immersion blender. You can play around with the consistency by adding more or less water. Make sure to do a teaspoon of water at a time.
I personally love using an immersion blender when making this sauce. I feel that I’m able to really get the right kind of consistencies. If you don’t already have one, I’d consider making the purchase. It’s an everyday staple in my kitchen. If I’m not making it for sauces or dips, then I’m blending raw chocolate with hot water and making the creamiest dairy-free cup of hot cacao. You can get an immersion blender, along with other staple kitchen products, on the online shop.
Let me know how you enjoy this vegan meat dinner recipe. I’m always open to hearing thoughts, feedback and comments.
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Vegan Filet Mignon + Garlic Spinach with Avocado Chimichurri
Ingredients
- 1 hot italian beyond meat sausage
- 2 cups baby spinach
- 1 clove garlic – minced
- 2 Tbsp vegan butter
Avocado Chimichurri Sauce
- 2 Tbsp fresh cilantro
- 1 Tbsp fresh parsley
- 1/2 avocado
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp lime juice
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp water
Instructions
- Thaw out italian sausage beyond meat link in the fridge before preparation.
- Make the avocdao chimicichurri. Add all ingredients into a blender, food processor or immersion blender. Blend until all ingredients fully combined and desired consistency. Add 1 teaspoon of water at a time if needed to make a more liquid consistency. Add salt and pepper to taste. Set aside.
- Heat a small pan on medium-low heat. When hot enough add vegan butter and put on low. Once butter is fully melted, add in minced garlic. Cook for 5 minutes on low.
- Start preparing the fully thawed out italian sausage sausage. Remove the skin around the link. Use your hands and shape into a vegan fillet.
- Heat up a non-stick pan on medium high heat. Once hot, place vegan fillet into pan. Place a cover over the top and heat for about 3 minutes. Check to see if it looks cooked and starting to brown, then flip to cook otherside.
- While sausage cooks, Add spinach into the garlic butter and stir until it has become wilted. Careful to not overcook it. Transfer to plate. Place vegan fillet on top and add the avocado chimichurri to the side.
