To assemble, spoon the meaty base into a casserole dish and and top with the mashed potatoes, using a spatula to disperse them evenly. Season to taste with salt and you’re ready for assembly. Mash, preferably with a hand masher or ricer, adding butter or margarine to your heart’s content, and milk/plant-milk/ cream if you want. Once your potatoes are done cooking, drain them and return them to the pot on low heat for a few minutes to dry them out a bit. You can turn the heat down to low while waiting for your potatoes. Add in the garlic, tomato paste, and frozen vegetables and cook through. If you’re used to cooking regular ground meat, the process is identical. Add the Beyond Beef, breaking it up as it cooks. While they’re simmering, heat a large frying pan and fry the onion until soft and slightly brown. The potatoes will take the longest, so get them started first. Add cold (not melted) butter or margarine and don’t skimp out on it.Don’t use a blender or food processor because that’ll make them gummy. Mash them with a hand masher or ricer.Return them back to the pot, leaving the heat on low for a few minutes, letting them dry out a bit. Once your potatoes are tender enough to pierce easily with a fork, drain them.We used a local variety that’s a mix of baby red and white-skinned potatoes and we left the skins on. Or ask at your farmer’s market for a good mashing potato. The gold standard is Yukon Gold, but Russet potatoes will work too. Here are the rules when it comes to making mashed potatoes. You might also want to try our Beyond Beef Grazing Platter, Beyond Beef Taco Salad or Beyond Beef Meatballs. Using Beyond Beef Plant-Based Groundīeyond Beef’s plant-based ground meat substitute tastes and behaves a lot like hamburger and if you’re making the transition from cooking meat to cooking plant-based recipes, this one is going to be easy for you. Other than the Beyond Beef ground, this recipe requires onion, garlic, potatoes, frozen peas and corn, and butter or you choice of substitute.
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