4 pack of thawed Original Boca Vegan Burgers ©
2 Tbl oil (olive, avocado, coconut)
8 oz mushrooms
1 med onion (sweet vidalia best choice)
1 Tbl tapioca flour (can probably substitute whatever you have on hand)
2-3 cups unsweetened soy milk (this is up to your preferred consistency of the gravy
Salt & Pepper
Add oil to medium heat large skillet and sautee the chopped mushrooms and onions until tender, then add in some dill weed (to taste preference – I am very generous)
Push veggies to one side and raise one side a little allowing oil and moisture to drain to other side of skillet. Add 1 Tbl tapioca flour to the oil and smash together until smooth.
Stir into veggies.
Add 2 cups soy milk, stirring with oil/flour & veggies. Add another cup +/- soy milk if you want your gravy thinner.
Cook over low-med heat until desired consistency.
Add salt, pepper & garlic powder to taste, cooking a little longer to mix ingredients.
NOT meat balls:
Smash thawed Boca patties and make into 1-2 inch balls
Sprinkle desired amount (1/4 tsp or so) of dill weed into hand and mix dill in to each ball as you go
Add balls to warm skillet sprayed with cooking oil and brown evenly
Transfer browned ‘not’ meat balls into a casserole dish and pour the gravy/sauce over evenly
Cook at 325 degrees for 20 mins