LOOKING FOR NEW WAYS TO EAT YOUR BEYOND BURGERS?

learn how to make a Beyond Burger recipe that is not a typical burger.  It’s a scrumptious, vegan, family-style lunch by Chef Chris Peed, AKA The Vegan Sheepdog! Grilled Veggies and Beyond Burgers is a family favorite. Potatoes, Asparagus, Mushrooms, Onions, Zucchini, and Beyond Burgers make this meal a whole lotta fun!  Let’s take a look at how this special vegan burger bowl is made…

 

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THE VEGAN SHEEPDOG

Chris Peed is a husband, a father, and the outspoken voice behind The Vegan Sheepdog. He is a former hunter and owes the start of his journey to his wife Becky. He and his wife started their journey nearly 5 years ago after she fell in love with a cow. She knew that she wanted to stop eating animals, but she was worried about how to tell her husband. She finally had enough, called him at work, told him she was done eating meat, and promptly hung up on him! That’s how their journey started, and they’ve never looked back. Since then they’ve been rescuing animals, supporting sanctuaries, and encouraging others to start their own vegan journey. 

 

Chris and wife Becky

Chris and his wife Becky

 

Chris Peed

Chris Peed

 

LET’S MAKE A BEYOND BURGER RECIPE THAT EVERYONE WILL LOVE

This is a family-friendly recipe that has all the deliciousness you want in one big bowl.  It is a super easy meal to make and is perfect for grilling season!  Summer is around the corner so dust off that grill and get ready to make this dish and lots of Beyond Burgers!  You can use whatever vegetables you love and even add in your own favorite spices.  This recipe is so versatile, so make it your own.

 

grilled veggies

The grilled veggies

 

beyond burgers

The grilled Beyond Burgers.

 

The Beyond Burger Recipe

The Beyond Burger recipe finished and ready to eat. A big bowl of goodness!

 

beyond burger recipe bowl

Vegan Sheepdog Bowl

This is a family-friendly recipe that has all the deliciousness you want in one big bowl.  It is a super easy meal to make and is perfect for grilling season!  You can use whatever vegetables you love and even add in your own favorite spices.  This recipe is so versatile, so make it your own.  
Course Dinner, Lunch
Cuisine American

Ingredients
  

  • 6-8 small Potatoes
  • 6-8 Asparagus
  • 8-10 Mushrooms
  • 1 Sweet Onion
  • 1 large Zucchini
  • 2-4 Beyond Burgers
  • Frank's Red Hot optional
  • 2-4 tsp of Coconut Aminos
  • 1 tsp Webber Garlic and Herb Seasoning

Instructions
 

  • Put Webber Burger Seasoning on the beyond burgers
  • Chop up veggies. Start your potatoes and asparagus first, as they'll take the longest. Throw them on the griddle with some salt and pepper, and any other seasoning you'd like. Once they have a good start, you can throw on your mushrooms, onions, and zucchini. Finally drop your Beyond Burgers on the griddle. We like throwing this all into a bowl, adding a little Frank's Red Hot, and some Coconut Aminos on it all! You can pick whatever veggies are your favorite, but this dish never disappoints!
Keyword vegan, vegan meat
Tried this recipe?Let us know how it was!

 

NOTHING LIKE A GOOD DAY OF GRILLIN’ VEGAN GOODNESS!

I love BBQing so this was a super fun show!  And what a creative way to cook up and eat Beyond Burgers…am I right?!  I love this idea and I look forward to giving it a try.  I hope you try it too and let us know how you liked the dish.  It certainly looks like one most people would enjoy.  If you are looking for additional plant-based recipes to try, be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!