This last chance skillet is a great way to use up leftovers in your fridge in a delicious way that will leave you begging for more. The recipe is based on the leftovers we had in our fridge, so please use it as a template but add your own leftovers! The template is crumbly protein on the bottom (eg. beans, Beyond Beef crumbles, soybeans, crumbled tofu, etc.) followed by layered vegetables and then mashed potatoes on top. Below, we’ve listed exactly what we used, but feel free to swap out what you have on hand when you create this dish.
Serves: 10
Time: 1.5 hr (45 min active)
Ingredients
3 oz cremini mushrooms, sliced
1 head garlic, roasted
6 potatoes, peeled and cubed
3/4 cup cashew cheese
1/4 cup nutritional yeast
4 medium carrots, diced
1/4 of a red cabbage, sliced
1/2 large onion, diced
1/4 poblano pepper, minced
2 cups of cilantro-tomato black eyed peas (can sub Beyond Beef crumbles)
3/4 bag of frozen peas
1/2 bunch of mustard greens, stemmed and thinly sliced
1/2 bunch green onions, thinly sliced
8 tbsp olive oil, divided
salt
pepper
Pre-heat oven to 375 F. Heat water up to a boil adding salt until the water is as salty as sea water. Add potatoes and boil until tender. Roast garlic and then mash into a paste. Caramelize the onions in one pan while frying the mushrooms in a second pan. Add salt to the onions and pepper to the mushrooms. Once the onions are almost done, add minced poblano. Next, cook the carrots and cabbage until tender. Salt and pepper these to taste.
Mash the potatoes with the roasted garlic garlic, 3 tbsp olive oil, cashew cheese, nutritional yeast, and salt and pepper to taste.
The cilantro-tomato black eye pea recipe comes from Vegetarian India. You can use any leftover beans or Beyond meat burgers broken into crumbles for this step. Heat up cilantro-tomato black eyed peas, or whatever protein you are using and flavor to taste. Next, fold in cooked mushrooms into the protein mixture.
Layer a large cast iron skillet with black eyed pea/mushroom mix, onions, then frozen peas, mustard greens, followed by carrots and cabbage. Finally top with mashed potatoes. Before putting this in the oven crosshatch the potatoes and then drizzle them with 1 tbsp olive oil and salt. This will allow the mashed potatoes to crisp as they cook.
Cook for 45 minutes or until the top of the potato is crispy. Serve with green onion garnish.
