1 bag Beyond Steak®
3 tbsp Unsalted plant-based butter (or regular)
3 tbsp All Purpose Flour
½ tsp Salt
¼ tsp Black pepper
1½ tbsp Maple syrup
2 tbsp Minced garlic
¼ cup Peeled small diced carrots
¼ cup Peeled small diced onion
¼ cup Small diced celery
2 tbsp Tomato paste
½ cup Canned diced tomato
3 tbsp Vegan Worcestershire (or regular)
1½ cup Vegetable stock (low sodium or house made)
1 cup Stout (Guiness preferred)
2 tbsp Chopped fresh rosemary
2 tbsp Chopped fresh thyme
1 pkg Phyllo Dough (thawed)
1 cup Melted plant-based butter (or regular)
1 tbsp Red Wine Vinegar
2 tbsp Olive Oil
3 oz muffin pan needed
This Recipe Features
Beyond Steak
