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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