AFC BLEU Cheese And Beef Cream Sauce GOAT
Gardein ground beef tastes better than beef. Team it up with plant blue cheese dressing plus plant blue cheese crumbles mixed with sweet red roasted peppers and you have yourself a GOAT RECIPE that’s actually simple to make! Add to that a heavy plant cream and you achieved the impossible!
Thank you God!
2 T. extra virgin olive oil
2 T. finely chopped fresh peeled garlic
13.7 oz. bag froz. GARDEIN plant based ground beef
1 T. SPICE TIME IMITATION CHICKEN BOUILLON
12 oz. jar sweet red roasted peppers including liquid, cut into 1/2 inch squares or thin strips or both
4.5 oz. DR WT mushroom stems and pieces including liquid from jar
1 c. RICH’S COFFEE NON-DAIRY CREAMER full strength
8.36 oz. bottle daiya BLUE CHEEZE DRESSING
2 t. onion powder
2 t. dried tarragon
2 t. dried basil
1 t. dry mustard
fresh grind pepper black to taste
1/4 c. grated plant Parmesan shaker style by Follow Your Heart
6 oz. DAIRY-FREE BLEU CHEESE CRUMBLES by Follow Your Heart
1 lb. angel hair pasta, cooked according to package instructions, drained, drizzled with oil and tossed to keep strands separate
fresh sliced basil strips
1- In extra-large saucepan over low heat melt oil and add garlic. Swish around till lightly golden. Salt a bit and remove from burner.
2- Add ground beef, stirring to coat with garlic oil.
3- Stir often till thawed.
4- Add roasted peppers plus liquid from jar. Stir well scaling up bottom stickies with spoon.
5- Turn heat to low.
6- Add remaining ingredients, except BLEU cheese, pasta and fresh basil, stirring after each addition.
7- Remove from heat till ready to reheat and serve.
8- Just before serving, add container of BLEU cheese crumbles to the pot, stirring gently, and heating till very hot, not boiling, over medium-low heat.
- You don’t want to mash all the BLEU cheese crumbles against the beef crumbles.
Serve over pasta or rice garnished if possible with fresh sliced basil strips.
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