3 lbs potatoes, peeled
2 Beyond Burger Patties
2 tbsp vegan butter
2 tbsp flour
2 cups almond milk
Salt and pepper to taste
1/2 tsp thyme
1/2 tsp dijon mustard
1 1/2 cups vegan cheese
chopped chives, for garnish
- Slice peeled potatoes with a mandolin or with a sharp knife into thin, even slices. Set aside into a bowl of water to prevent potatoes from browning.
- In a skillet over medium high heat, add the beyond burger patties. Crumble with a wooden spoon into small pieces. Cook, stirring occasionally, for 5-7 minutes. Remove beyond burger from the skillet and set aside in a bowl.
- To the same skillet, add the vegan butter and melt. Add the flour, and whisk until thoroughly combined. Add the almond milk, continuously whisking to develop a roux. When the roux is bubbly and thickened, turn off the heat.
- Stir in the salt, pepper, thyme, and dijon mustard, and mix until combined. Add the vegan cheese and continuing stirring until cheese is melted and combined. To get a smoother sauce, pour the sauce into a high speed blender and blend until smooth.
- Preheat the oven to 350°F.
- In a 9×13 baking dish, layer 1/3 of the potato rounds in a single, even layer. Top with 1/3 of the cheese sauce and 1/3 of the beyond burger. Repeat the layers until all the ingredients have been used.
- Cover with foil and bake in the preheated oven for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes.
- Garnish with chives and serve!
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