10 Easy, High-Protein Meals You Can Make with Meati

Dinner should fuel you, not slow you down.

Meati is a plant-based protein made from mycelium, the root-like structure of fungi, that cooks and tastes like meat. Each serving delivers complete protein and essential nutrients, without any additives. 

Let’s take a look at 10 easy, high-protein meals that show how Meati fits into bowls, pastas, salads, sandwiches, and just about everything in between.

 

10 Easy High-Protein Meati Meals

 

1. Meati Fajitas

• Heat a large cast-iron skillet over medium-low heat with 1½ tablespoons canola oil, then cook the Meati Southwest Style Steaks for 7 to 8 minutes, flipping often, until they reach an internal temperature of 165°F.
• Rest the steaks for 2 minutes, slice them thinly, and cover with foil to keep warm while you cook the vegetables.
• Add 1½ tablespoons of oil to the skillet, increase the heat to high, and sauté the bell peppers, onions, garlic, salt, and pepper for about 10 minutes, stirring frequently until evenly caramelized.
• Return the sliced Meati to the skillet, pushing the vegetables to one side, then sprinkle everything with chopped cilantro to finish.
• Serve hot with warmed flour tortillas, lime wedges, sliced avocado, salsa, and optional rice and beans for a balanced, high-protein meal.

2. Sheet Pan Meati and Roasted Vegetables

• Preheat the oven to 425°F and line two sheet pans with parchment. Chop 4 cups of root vegetables into 1-inch cubes and 4 cups of non-root vegetables into 1 to 2-inch pieces.
• Marinate the Meati Crispy Cutlets with spices like garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper, then cut into 1-inch cubes.
• Toss the vegetables with 3 or more tablespoons of olive oil and 1 to 2 tablespoons of spices, then spread everything in a single layer on the sheet pans.
• Bake the root vegetables alone for 15 minutes. Remove, toss, and add Meati and non-root vegetables to the pans, and return to the oven for the final 16–18 minutes.
• Serve hot on its own or with whole grains or lentils for a complete meal.

3. High-Protein Meati Caesar Salad

• Cook the Meati Classic Cutlets by sautéing them in a nonstick pan over medium heat with 1 tablespoon oil for 6 to 8 minutes, flipping halfway, until golden and the internal temperature reaches 165°F.
  
• Toss drained chickpeas with olive oil, salt, garlic powder, and cayenne, then cook them in a skillet over medium heat for 8 to 10 minutes until crisp.
  
• Blend the vegan Caesar dressing by combining soaked cashews, water, capers, caper brine, nutritional yeast, olive oil, lemon juice, Dijon mustard, garlic clove, vegan Worcestershire, salt, and pepper until smooth and creamy.
  
• Chop the cooked Meati into bite-sized pieces and add them to a large bowl with shredded kale, chopped romaine, crispy chickpeas, and vegan parmesan.
  
• Toss the salad with half the dressing to start, add more as needed, and serve. 

4. Meati Steak Stir-Fry

• Cook the legume-based rice according to package directions and set aside.
  
• Sauté the Meati Classic Cutlets in a nonstick skillet over medium heat with 1 tablespoon oil for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 165°F, then slice into bite-sized pieces and set aside.
  
• Heat sesame oil in a large skillet over medium heat, add the diced onion, stir, cover, and cook for 1 minute before adding vegetables like broccoli, green beans, purple cabbage, carrot, and shelled edamame.
  
• Cook the vegetables covered for 3 to 5 minutes, stirring occasionally, until heated through and tender-crisp.
  
• Whisk the soy sauce, gochujang, garlic powder, and powdered ginger, then add the cooked rice and sliced Meati to the skillet, stir well to coat, and serve.

5. Meati Cutlet Sandwiches

• Pickle the red onion and jalapeño by pouring a hot brine of vinegar, water, sugar, salt, and peppercorns over the sliced vegetables, then refrigerate for 30 minutes.
  
• Cook the Meati Classic Cutlets in olive oil over medium-high heat for 7 to 8 minutes, flipping often, until lightly charred and the internal temperature reaches 165°F.
  
• Shred the rested cutlets, toss with BBQ sauce in an oven-safe dish, and broil on low for about 10 minutes until crisped on top.
  
• Toast the brioche buns under a low broil for about 2 minutes until lightly browned.
  
• Assemble with BBQ Meati, pickled red onion, and jalapeños, then serve warm.

6. Meati Spaghetti with Marinara Sauce

• Prepare cashew cream by soaking 1 cup cashews for 30 minutes to 1 hour, then blending with ¾ cup water or broth and ½ teaspoon salt until smooth.
  
• Sauté shallots, garlic, and oregano in olive oil over medium-low heat for 3 to 5 minutes, then add tomato puree, salt, and pepper and simmer for 20 minutes.
  
• Stir in the cashew cream and capers and continue simmering for 5 minutes over low heat.
  
• Cook the Meati Classic Cutlets in a nonstick pan over medium heat with 1 tablespoon oil for 6 to 8 minutes, flipping halfway, until they reach 165°F, then slice.
  
• Boil the pasta according to package directions, toss directly with the sauce and sliced Meati, and serve hot with basil, olive oil, and extra seasoning if needed.

7. Black Bean and Meati Bowl

• Cook the couscous by pouring just enough boiling vegetable broth over it to cover, then let it sit for about 5 minutes until fluffy.
  
• Sauté the Meati Classic Steak in a nonstick pan over medium heat with 1 tablespoon oil for about 7 minutes from thawed, flipping every 2 minutes until lightly seared and the internal temperature reaches 165°F. 
• Chop the red onion, spring onions, and garlic, then drain and rinse the black beans and sweet corn.
  
• Combine the couscous, onions, beans, corn, olive oil, lemon juice, cumin, paprika, chili flakes, garlic, and raisins in a mixing bowl and toss well to coat.
  
• Top the bowl with sliced Meati Classic Steak and serve. 

8. Meati and Quinoa Bowl

• Whisk the marinade by combining soy sauce, rice vinegar, toasted sesame oil, miso, maple syrup, ginger, and garlic until smooth, then coat the Meati Classic Cutlets evenly and let them marinate for at least 30 minutes.
  
• Cook the quinoa on the stovetop for 12 to 15 minutes until fluffy, then remove from heat, fluff with a fork, and set aside.
  
• Sauté the marinated Meati in a nonstick pan over medium heat with 1 tablespoon oil for 6 to 8 minutes, flipping halfway, until golden and the internal temperature reaches 165°F.
  
• Assemble the bowls by layering quinoa with sliced Meati, shredded carrots, shredded red cabbage, edamame, and toasted sesame seeds.
  
• Drizzle the reserved marinade over the bowls, toss gently, and serve warm or cold.

9. Spicy Meati Lettuce Wraps

• Mix the pineapple salsa by combining crushed pineapple, diced roasted red bell pepper, and red onion in a bowl, then set aside.
  
• Preheat the grill to medium heat and season the Meati Classic Cutlets on both sides with salt, pepper, and a light coating of olive oil.
  
• Grill the cutlets for 6 to 8 minutes, flipping often, until the internal temperature reaches 165°F, then rest for 60 seconds and cut into 1-inch pieces.
  
• Toss the diced Meati with Huli Huli or teriyaki sauce until evenly coated.
  
• Assemble the lettuce wraps by filling the leaves with sauced Meati, pineapple salsa, and chopped cilantro, then serve. 

10. Meati Hash with Potatoes

• Sauté the Meati Classic Cutlets in a nonstick pan over medium heat with 1 tablespoon oil for 6 to 8 minutes, flipping halfway, until lightly browned and the internal temperature reaches 165°F, then dice and set aside.
  
• Heat 2 to 3 tablespoons of oil in a large skillet over medium heat, add the diced potatoes, and cook for about 10 minutes, stirring occasionally, until crisp on the edges and fork-tender.
  
• Add onion, bell pepper, zucchini, garlic powder, cumin, smoked paprika, salt, and pepper, then cook for 5 to 10 minutes until the vegetables soften.
  
• Stir the diced Meati into the skillet and cook for another 1 to 2 minutes to warm through and distribute evenly.
  
• Serve hot with your favorite toppings.

General Tips for Cooking Meati

Cook Meati over medium heat so it browns evenly and stays juicy inside, and give each piece space in the pan so it sears properly. Crowding the pan traps moisture and keeps Meati from building that golden, savory crust.

Once cooked, let Meati rest for 3 to 5 minutes to lock in moisture before slicing. For even better flavor, use marinades or umami-rich ingredients like soy sauce, miso, garlic, or smoked paprika. Meati’s fibrous texture absorbs seasoning deeply. 

 

Additional High-Protein Meal Ideas

Meati makes it easy to keep protein high without repeating the same meal. Each cut delivers complete protein with all nine essential amino acids, plus fiber, to keep you satisfied and energized.

That flexibility means Meati fits into almost any dish. Add it to a ramen bowl or a colorful power bowl for quick lunches, or use it in tacos and baked Parmesan when you are craving comfort food. 

For cozy dinners or simple meal prep, simmer Meati into a warm curry or pair it with grains and veggies for an easy grain and veggie bowl that works any day of the week.

 

A Simple, Protein-Packed Way to Cook All Week

Meati makes high-protein meals easy, flexible, and satisfying, from quick bowls and salads to hearty pastas and skillet dinners. Its whole-cut mycelium delivers complete protein, fiber, and deep savory flavor without any complicated prep.

Mix and match these recipes throughout the week or try something new. With Meati, you get a nutrient-dense, sustainable protein that cooks simply and tastes great every time, so pick up Meati and start cooking.

 

FAQs

What is Meati made of?

Meati is made from mycelium, the root-like structure of fungi, grown into dense fibers that naturally hold savory flavor the way meat does.

How much protein is in each serving?

Most Meati cuts deliver around 15–17 grams of complete protein per serving, depending on the product.

Can I cook Meati like traditional meat?

Yes, Meati cooks just like meat, but it performs best over medium heat with frequent flipping and a short rest after cooking.

Best cooking methods for cutlets vs. steaks?

Cutlets shine when pan-seared, baked, or air-fried, while Meati steaks work especially well grilled or sautéed. 

Can Meati be used in salads, bowls, and sandwiches?

Absolutely, Meati slices, shreds, and cubes easily, making it great for salads, grain bowls, wraps, and sandwiches.

How do I store and reheat Meati?

Store cooked Meati in an airtight container in the fridge and reheat gently in a pan or oven to keep it juicy.