For the zucchini bacon
1 medium zucchini
1 tbsp olive oil
1 tbsp soy sauce
2 tsp maple syrup
1 tsp liquid smoke
For the grilled cheese
2 slices white bread
1-2 tbl vegan butter
2 slices vegan cheddar cheese
1 beyond burger patty
3 slices zucchini bacon
Preheat oven to 400°F. Slice zucchini into thin strips with a vegetable peeler. Lay out on a large baking sheet lined with parchment paper.
In a small bowl, whisk together olive oil, soy sauce, maple syrup, and liquid smoke. Brush the marinade onto the zucchini slices.
Bake in preheated oven for 7 minutes, then flip and bake for an additional 7 minutes or until golden and crisp. Let cool in the pan.
Heat a skillet over medium high heat. Add the Beyond Burger, and cook for 3 minutes per side or until browned on the outside. Move to a plate.
Spread vegan butter on two slices of white bread, front and back. Top one slice of bread with the vegan cheddar, cooked beyond burger, and 3 slices of the zucchini bacon.
Wipe down the skillet and bring to medium heat. Add a little vegan butter to the pan. Once melted, add the grilled cheese. Cook for 3 – 4 minutes on one side or until bread is toasted and golden. Flip and cook for another 3 – 4 minutes on the other side, or until cheese is melted in the middle. Cut in half and serve immediately.
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