Rachael Ray enthusiastically joined a collection of chef ambassadors to support the growth of Meati, a Colorado company making vegan steaks and chicken from the fast-growing roots of mushrooms.
Meati’s vegan steaks and chicken filets found a new fan in celebrity chef Rachel Ray, who just joined the Colorado-based company’s Culinary Collective. Meati’s revolutionary vegan whole-cuts are made from mycelium, the fast-growing root system of mushrooms.
When VegNews editors first tried Meati’s steaks back in March, we were thoroughly impressed. It turns out, Ray agrees and has created a 10 recipes, along with tips and cooking videos, to showcase Meati’s vegan meat, a sustainable, cruelty-free alternative to animal-derived protein.
“When I first heard about Meati, I couldn’t wait to sink my teeth into it,” Ray said in a statement. “You will see by the content I created how much fun I had working with their cutlets and steaks—the possibilities seemed endless and I am really excited to see how you use this truly new, whole-food protein in your favorite recipes.”
Ray has been cooking on television for more than two decades, and is best known for long-running shows such as Food Network’s 30 Minute Meals and talk show The Rachael Ray Show—which CBS officially canceled in March after 17 seasons on air.
“Rachael Ray is a food industry icon who has proven time and again that one of her super powers is connecting with home cooks looking to create incredible food and build out their arsenal of cooking abilities, ingredients, and recipes,” Scott Tassani, President and COO of Meati, said in a statement.
“When considering recognizable stewards of American kitchens, choosing to partner with Rachael was a no-brainer—she is full of good energy and still today, ranks as the top food influencer in America,” Tassani said.
In addition to Meati, Ray has been digging into the world of plant-based cuisine as the head of New York City’s first-ever Chefs Council which is developing scratch-cooked, plant-based, and culturally relevant recipes and providing hands-on training for chefs of the New York City Department of Education’s Office of Food and Nutrition Services.
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