NexVeg Hemp SOS Pattie Meal

Nexveg is a high-quality, gluten-free, whole-food plant-based protein produced right here in Flagstaff!

There is so much to love about NexVeg, from its locally-sourced ingredients, to it cook-ability, and all the great intention that is poured into the product.  Simply put, NexVeg is oftentimes the centerpiece of our family’s dinner plates!

Needed Ingredients

1.     Sandwich

  •  NexVeg Hemp SOS Pattiets

  • gluten free bun

  • organic whole butter lettuce leaves

  • spicy mustard

  • organic whole yellow onion slices

  • thinly-sliced organic avocado

  • organic sweet relish

2.     Pasta

  • Jovial Einkorn organic fusilli

  • organic smoked paprika

  • organic Italian seasoning blend

  • organic canola oil

3.     Green Beans

  • organic butter beans

  • organic yellow onion

  • avocado oil

  • organic smoked paprika

  • organic chipotle red pepper seasoning 


Instructions

  1. Sandwich

  • bake NexVeg patties at 420F on “convection bake if available)  for about 9 minutes, flipping one. I suggest you use a fenestrated cookie sheet (one that is usually used for pizzas to let the air flow through

  • toast buns as desired

  • spread spicy mustard on each bun half

  • then, and this is the kicker, on the bottom half, atop the mustard, spread a thin layer of sweet relish

  • then place the onion on top of that

  • then atop the onion, the pattie

  • atop that, the avocado, carefully

  • and finally the crisp, butter lettuce leaves

  • place the top bun on and compress sandwich a bit

2. Pasta

  • perfectly cook the pasta

  • drain very well

  • place back in warm pot 

  • drizzle canola until you have a fine coat on the pasta

  • then use enough smoked paprika to cover about 30% of the pasta

  • grind in the Italian seasoning, not too much but just enough 

  • stir vigorously

  • let sit for about 3 minutes so it all soaks in 

3. Green Beans

  • cut 1/3 of an onion into slices about 1/3 inch thick

  • dice those slices into small onion pieces

  • put in a healthy pan

  • use avocado oil to bathe the onion, let is soak in but do not yet turn on the heat

  • use about 30 thin, organic, fresh green beans

  • wash the green beans, chop off the ends

  • then chop the green beans in to 1/3s

  • place those in the pan on top of the diced onion

  • drizzle some more avocado oil

  • let sit for about 2 minutes

  • then start the heat, high eat to get things frying pretty well

  • after about a minute use:  smoked paprika (enough to cover about 1/4 of the total volume) and organic chipotle red pepper seasoning (about 1/4 teaspoon, ore more if you like it spicy)

  • let the seasoning sit in the oil on the food while its frying

  • after about a good minute, stir it all together

  • cook on high but stir frequently so the oil and the spices mix very well and thicken and stick to the green beans.  The small onions will start to brown and will really take on the flavors of the spices

  • after about 7-15 minutes, or to your desired taste, lower the heat and continue to cook until you are happy with them

Michael Nelson