LILLY’S BEYOND BEEF SKILLET
BEYOND BEEF CRUMBLES sauteed in extra-virgin olive oil. Combined with tofu, peas, roasted peppers and vegan yeast. Seasoned with garlic, fennel, turmeric, smoked paprika and BLACK HIMALAYAN SALT. Lilly loves it!!
Makes 6 cups
2 T. extra virgin olive oil
12 oz. BEYOND BEEF CRUMBLES, frozen
19 oz. soft water-packed tofu, rinsed, patted dry and cut into 1/2 inch cubes
1 t. salt
12 oz. bag froz. peas – place in saucepan with water and cook till thawed, then drained well
1/2 jar sweet red roasted peppers (including 1/2 liquid from jar) diced,
1 t. ground fennel seed
1 t. turmeric
1 t. smoked paprika
several twists of fine grind Black Himalayan salt
fresh grind black pepper to taste
3 T. NUTRITIONAL YEAST BY KATE NATURALS
In extra-large skillet, over medium heat, melt olive oil.
Place frozen crumbles into skillet and even them out. Pan-fry, stirring and turning as needed till thawed and cooked through.
Add tofu cubes and salt. Distribute evenly, then stir and flip till coated with oil.
Add remaining ingredients, stir to distribute and till the yeast is thoroughly incorporated.
Don’t over-stir or mash the tofu – we want to keep as much tofu in whole pieces as possible. I know it’s soft and it breaks easily.
Salt and pepper to taste.
Reduce heat to low and continue to cook about 10 minutes, stirring once or twice.
Turn heat off and when cool enough, pack into covered containers and refrigerate till ready to feed your dog.
Notes: Black Himalayan salt adds a cooked egg flavor (and smell) and 84 minerals.
The vegan yeast is a complete source of protein and B vitamins.
For some unknown reason BEYOND BEEF CRUMBLES cook up dry. Maybe it’s this particular factory batch, but they need to moisten it up. For this reason, I use it in Lilly’s dog food, since the dry crumbles don’t bother her.
Tofu is added to increase the protein.