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The Beet Burger from Wait, That’s Vegan?!

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Satisfy your craving for a hearty meal with The Beet Burger from Wait, That’s Vegan?! by Lisa Dawn Angerame. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Wait, That’s Vegan?!

You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!

After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That’s Vegan?!,Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.

These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.

Chapters in Wait, That’s Vegan?! Include:

  • Breakfast and Brunch
  • Salads and Sandwiches
  • Main Dishes
  • Desserts
  • Basics

If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That’s Vegan?!.

The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame

The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame

The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Author
Lisa Dawn Angerame

Ingredients

  • 1
    cup
    (124 g) grated zucchini
    about 1 regular-sized zucchini
  • 1
    tsp
    of salt
    plus a pinch
  • 1
    cup
    (110 g) grated carrot
    about 2 regular-sized carrots
  • 1
    cup
    (110 g) grated beets
    about 2 regular-sized beets
  • 1
    cup
    (about 35 g) packed fresh spinach
  • 1
    cup
    (67 g) packed baby kale
  • 1/2
    cup
    (25 g) chopped scallions
    white and green parts, about 4 regular-sized scallions
  • 1
    cup
    (117 g) walnuts or pecans
  • 1
    cup
    (138 g) pumpkin seeds
  • 1
    cup
    (102 g) quinoa flakes

Special Sauce

  • 1/2
    cup
    (120 ml) vegan mayo
  • 3
    tbsp
    (45 g) diced pickles
  • 1
    tsp
    whole grain mustard
  • 1
    tsp
    ketchup
  • 1
    tsp
    apple cider vinegar
  • 1
    tsp
    coconut sugar
  • 1/2
    tsp
    garlic powder
  • 1/2
    tsp
    onion powder
  • 1/2
    tsp
    paprika

Buns an Toppings

  • Burger buns
  • Red onion
  • Pickles Lettuce

Instructions

  1. To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
  2. Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
  3. Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
  4. To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
  5. To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Satisfy your craving for a hearty meal with The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

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Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

The post Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits appeared first on Vegan Richa.

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