Roasted Cabbage rounds topped with Impossible Burgers served over Mashed Potatoes and smothered with Sweet Onion Gravy. Nothing more to say except YUM!
2 lbs potatoes, peeled and cubed
4 Tbsp vegan butter, divided
1/4 cup plant-based milk
1 head cabbage
2 Tbsp olive oil
2 tsp paprika
4 frozen plant-based meat patties
2 large sweet onions,
2 Tbsp flour
2 cups "no beef" vegetable broth
1/2 tsp dark soy sauce (for color)
1. Preheat oven to 400°F. Place potatoes in a pot and cover with water. Bring to boil and cook potatoes until soft, approximately 12-13 minutes. Drain, mash with 2 Tbsp vegan butter and plant-based milk. Season well with salt and pepper. *for creamier potatoes add additional plant-based butter and milk to taste.
2. Cabbage steaks- cut whole cabbage in 3/4" rounds. Place onto baking sheet and brush both sides with olive oil, salt, pepper & paprika. Bake for 15 minutes. Flip then add frozen burger patties to top of each cabbage round and continue to bake another 20 minutes.
3. Onion gravy - sauté 2 large sliced sweet onions in 2 Tbsp vegan butter for 15 minutes. Sprinkle 2 Tbsp flour over onions, cook 1-2 minutes. Slowly wisk in 2 cups "no beef" broth and 1/2 tsp dark soy sauce(for color). Bring to a boil and simmer on low a few minutes.
4. Serve masked potatoes topped with cabbage rounds, burgers and sweet onion gravy.