Ingredients:
2-3 russet potatoes
½ onion, diced
1-2 packages of Beyond Meat Beyond Burger or 1 package of Beyond Beef
1.5 cups of frozen vegetable medley (carrots, peas, and green beans)
½ cup of beef-less broth
Roughly ¾ cup of butter
1 tbl of flour
1/3 cup of ketchup
2 package of Pillsbury crescent rolls
Chives for garnish
½-1 cup of non-dairy milk
Salt and pepper
Directions:
Preheat oven to 375
Bring a large pot of water to boil
Peel and chop your potatoes
When water begins to boil add chopped potatoes
Cook for 10-15 minutes until tender
Drain well
Add in 1/3-1/2 cup of butter
Add in your milk, 1/3 cup at a time
Mash the potatoes
Adding in more butter or milk when necessary
When desired consistency is met, season with salt and pepper (you don’t want them too thin)
Set aside
In a large frying pan add a little oil and heat over medium high heat
Add in your onions
Sauté until translucent, roughly 5 minutes
Add in your Beyond Burgers or Beyond Beef
Cook and crumble using a spatula
When halfway browned add in your frozen veggies and 1 tbl of butter
Cook until veggies are heated thoroughly and your beyond meat is browned
Add in 1 tbl of butter and flour
Mix until butter and flour are mixed well
Slowly add in your broth, ¼ cup at a time
Cook down until thickened
Turn off heat
Stir in ketchup,
Set aside to cool slightly
Prepare your muffins:
Unroll your crescent rolls
To create 4 rectangles
Firmly pressing perforations and seams together to seal.
Cut each rectangle in half
Spray muffin pan with cooking spray
Press into your muffin pan (if using mini muffins cut in half again)
Top with a generous spoonful of your beyond mix
Top with your mashed potatoes
Place into oven for roughly 15-20 minutes until crescent roll is cooked and golden brown
Remove and plate*
Sprinkle with chives
*Optional* Drizzle with melted butter and place under broiler for 2-3 minutes