Beyond Meat Grazing Platter
A fun plant-based grazing platter that pairs a selection of Beyond Meat products with three flavour-packed sauces. Perfect for a casual get together or holiday noshing.
Servings: 4 people
- 1/2 batch Beyond Meat Meatballs Use slightly more than 1 tablespoon of beyond meat in each mini-meatball.
- 2 links Beyond Meat Hot Italian Sausage (makes 8 skewers)
- 2 links Beyond Meat Mild Italian Sausage (makes 12 sausage coins)
PREPARE THE MEATS
Prepare the mini-meatballs, using the Beyond Meat Meatball recipe, but start with Step 3 of the instructions, replacing the onions with 1/4 teaspoon onion powder, and garlic with 1/2 teaspoon garlic powder.
Prepare the spicy sausage skewers. Cut each piece of sausage lengthwise and then in half. Push a wooden skewer through each sausage and flatten the meat slightly so the skewers are of even thickness.
Prepare the mild sausage. Cut each piece of sausage into 6 pieces. Use your hands to flatten each sausage into a coin shape, ensuring that the coins are of even thickness.
PREPARE YOUR PLATTER AND SERVING DISHES
Spread a little bit of the chimichurri on the platter and put the remaining in a serving dish. Reserve a couple of tablespoons of the Brown Butter Barbecue Sauce and put the remainder in a serving dish. Put the Mango Mayonnaise in a serving dish. Place some romaine lettuce or other greenery as a backdrop for the spicy skewers. If you don't have a big platter, use smaller plates assembled on a larger tray or baking sheet.
COOK THE MEAT
Note: You will need 3 pans and burners to cook everything at once. If you don't have that, cook the items individually and keep the other items warm in a low oven.
Heat a heavy pan (e.g., cast iron) over medium heat. Add the meatballs and cook for 1 minute and then gently roll over. Cook for another minute and roll over. Cook for 1-2 more minutes until done.
At the same time, heat a second heavy pan (e.g., cast iron) over medium heat. Add the spicy sausage skewers. Cook for about 2-3 minutes per side.
At the same time, heat a third heavy pan (e.g., cast iron) over medium heat. Add the sausage coins. Cook for about 60-90 seconds, flip over and cook the other side for 60-90 seconds or until cooked through.
ASSEMBLE THE PLATTER
Put toothpicks in the meatballs, brush some chimichurri on the meatballs, and place atop the chimichurri on the platter. Brush some of the Brown Butter Barbecue Sauce on the spicy sausage skewers and place on the prepared platter. Arrange the sausage coins on the platter and place the Mango Mayo close by.
Preparing the Sauces Ahead of Time
You can prepare the Mango Mayo and the Brown Butter Barbecue Sauce a day ahead. Store in a well-sealed container in the fridge.
Preparing the Meat Ahead of Time
Earlier in the day you can prepare the meatballs up to the point of frying them; prepare the skewers up to the point of cooking them; and cut the sausage into coins. Store in the fridge in a well-sealed container.
Storage and Reheating
The meatballs, spicy sausage skewers, and sausage coins are best served fresh. You can make them ahead and keep warm in a low oven; however the meat will become drier with time.
You can store the cooked meat in the fridge and reheat in a low oven, but the flavour will be best fresh.
Nutritional information is an estimate only based on per person serving of 2 mini-meatballs, 2 spicy sausage skewers, and 3 sausage coins, without dips or sauces.
Calories: 294kcal | Carbohydrates: 7g | Protein: 24g | Fat: 19g | Fiber: 4g