A veganized version of the classic McDonald’s Big Mac. Prep time: 10Cook time: 10Total time: 20 INGREDIENTS1 Beyond Meat burger [4 oz]⅛ tsp salt¼ tsp pepper¼ tsp garlic powder⅛ white onion¼ cup iceberg lettuce1-2 dill or sour dill pickles1 piece vegan American or Cheddar cheese¼ cup vegan mayo1 tbsp sweet dill or dill relish1 tsp maple syrup1 tsp onion powder1 tsp apple cider vinegar2 tbsp ketchup⅛ tsp salt1 ½ sesame seed bunsINSTRUCTIONS Prepare special sauce by adding all ingredients into a bowl. Mixing well together until sauceturns light orange and refrigerate. Can be refrigerated for up to 3-4 days. PREP TIME COOK TIME TOTAL TIME COURSE CUISINE SERVINGS distributed per patty side distributed per patty side distributed per patty side choppedshredded sliced Special Sauce 1 top and 2 bottoms
Time: 30 minutes Cook Time: 15 minutes TotalTime: 45 minutesYield: 6-7 burgers Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve evertried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments ifnecessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfiedwith this black bean burger recipe! Ingredients2 (14 ounce) cans black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper (1/2 of a pepper)1 cup finely chopped yellow onion (1/2 of a large onion)3 garlic cloves, minced (about 1 Tablespoon)1 and 1/2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs or oat flour1/2 cup feta cheese (skip if vegan)2 large eggs (see note for vegan substitution)1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)2 Tablespoons ketchup, mayo, or BBQ saucepinch salt + pepper Instructions★ 4.9 from 703 reviews2 (14-ounce) cans of black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper (1/2 of a pepper)1 cup finely chopped yellow onion (1/2 of a large onion)3 garlic cloves, minced (about 1 Tablespoon)1 and 1/2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs or oat flour1/2 cup feta cheese (skip if vegan)2 large eggs (see note for vegan substitution)1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)2 Tablespoons ketchup, mayo, or BBQ saucepinch salt + pepperPreheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for15 minutes until slightly dried out.1Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat untilpeppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.Place in a large bowl or in a food processor with the remaining ingredients (cumin, chilipowder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire,ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans.Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each. 3To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C)for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminumfoil and grill 8 minutes on each side. Heat temperature is personal preference as all grillsdiffer. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C)– 400°F (204°C).4Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days. 5Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for upto 3 months. Stack between parchment paper in a freezer container or zipped-top bag.Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according toinstructions. If desired, you can skip thawing and reheat/cook from frozen for an extracouple minutes. Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarianburgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce.For vegan burgers, make the following 3 changes– (1) leave out the Worcestershire sauce orreplace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese,and (3) replace the eggs with 1/3 cup mashed sweet potato.
Spicy Chicken Patties 1 cup vital wheat gluten3 tbl nutritional yeastSpices: 1 tsp onion powder, 1/2 tspsalt, 1/4 tsp oregano, 3 tsp cayennepepper, 1/4 tsp black pepper, 1/2 tspsmoked paprika, 1/2 tsp garlic powder2 tbl Louisiana Original hot sauce(increase to 1/4 cup if you like thingsSPICY)1/4 cup + 2 tbl vegetable broth1/4 cup tahini8 cups low-sodium vegetable broth,for boilingBleu Cheese Sauce1/3 cup Louisiana Original hot sauce2/3 cup waterEverything Else1 cup all-purpose organic flourSpices: large pinch of garlic powder,smoked paprika, salt, and pepper4 vegan ciabatta rolls (or other buns)romaine lettuce, 5-6 leaves, roughlytorn2 medium Roma tomatoes, sliced1/2 cup vegan mayo A famous fast-food restaurant has made the spicy crispy chicken sandwich pretty famous,and we decided well…vegans need one too! One of my first recipes I ever did with tons oftrial and error to find the right consistency. This dish focuses on a sort of chicken seitanthat uses vital wheat gluten as the base. VWG, when mixed + kneaded, becomes veryelastic + sticky. It resembles a lot of the consistency + density of chicken.
Prep: 10 minsCook: 25 minsEasy Ingredients1 red onion, finely sliced½ tsp sesame oil½ tbsp dark soy sauce½ tbsp butter2 tbsp oyster sauce (see tip)4 field mushrooms, peeled, if you like, andstalks removed1 courgette, sliced lengthways into 4 slices4 burger buns2 tbsp mayonnaise1 tsp chilli oil (use the chilli flakes from thebottom of the jar for a better flavour)4 lettuce leaves MethodStep 1 Stir-fry the red onions in the sesame oil until tender and cookedthrough, about 8 mins. Set aside and keep warm.Step 2 Meanwhile, put the dark soy sauce and butter in a pan and melttogether, then add the oyster sauce and stir. Brush the mixtureover the mushrooms, then leave for a minute so the mushroomscan absorb the sauce. Heat the grill to high.Step 3 Grill the mushrooms until tender, about 10 mins. When ready, youshould be able to slip a knife through the thickest parts quiteeasily.Step 4 Grill the courgette slices until they start to blister, and are brownand tender. Warm the burger buns briefly under the grill, and mixthe mayonnaise with the chilli oil.Step 5 Brush the base of each burger bun with some chill mayo, thenadd a courgette slice, lettuce leaf and mushroom. Top with somestir-fried onions and the bun tops.
