Steak & Potatoes

Steak & Potatoes

(for 2)

4 large russet potatoes

4 Vegan Boca Burgers

1 packet of Hains Vegetarian Brown Gravy Mix

Daiya pepperjack cheese

1/2 red onion, sliced

parsley

Earth Balance vegan spread

cumin

soy milk

1: Peel and cut up four russet potatoes into small squares (cooks faster) and add to medium pot of boiling water.  Cook until tender, but not too soft, maybe 7 or 8 minutes.  Drain and set aside.

2: Splash a little olive oil in a nonstick pan and add sliced red onions.  Next add Boca patties and cook for approximately six minutes on medium heat.  Sprinkle a little cumin on top.

3: Before turning, make sure that you add a little more oil, as the burgers are prone to sticking, no matter which kind of pan you use.  Cook for six minutes on side two as well, sprinkling a little more cumin on top.

4: Remove from heat. slice with a spatula, add Pepperjack Daiya, COVER and set aside.  (Covering it while it's still hot will allow the Daiya to melt without overcooking your burger pieces)

5: Make the Hains Vegetarian Gravy as instructed, which is 1 cup boiling water to one packet, constantly stirring until thick.  I like to make my own gravies too (that recipe later!), but this was a quicker alternative.

6: Mash potatoes with a potato masher adding 2 tbsp Earth Balance, a splash of soy milk, white pepper and salt with a sprinkle of parsley.

7: Pile potatoes on plate, carefully adding the "steak" strips over the top.  Drizzle the gravy over the top and I'm telling you, I even surprised myself with how delicious this was!!

Optional side dish: Cheesy Cauliflower & Broccoli