YOUR SOLIN GENERATED RECIPE
Beyond Burger with Creamy Mashed Potatoes
Pan-seared Beyond patties served with velvety Greek yogurt mashed potatoes, steamed corn, and a crisp vinegar-based slaw.
INGREDIENTS
3 oz Beyond Meat plant-based burger
0.5 medium Yukon gold potato
0.25 cup non-fat Greek yogurt
1 tbsp nutritional yeast
0.25 cup sweet corn kernels
0.5 cup shredded green cabbage
1 tbsp apple cider vinegar
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0 tsp avocado oil
PREPARATION
Peel and cube the Yukon gold potato, then boil in salted water until tender, about 12-15 minutes.
Drain the potato and mash thoroughly with the Greek yogurt, nutritional yeast, and half of the garlic powder, salt, and pepper.
In a small bowl, toss the shredded cabbage with apple cider vinegar and a pinch of salt to create a quick, tangy slaw.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the Beyond Meat patties for 3-4 minutes per side until browned.
Steam the sweet corn kernels in a small amount of water or in the microwave until bright and tender.
Plate the velvety mashed potatoes alongside the seared patties, corn, and crisp slaw, seasoning everything with the remaining salt and pepper.