Engine 23

I kept some of my broccoli soup from yesterday, you can view it by clicking here.
Today’s veggie burger is a departure from my typical, black bean and chick pea, this one used butternut squash, sweet potato, tofu and mushrooms for the main section (instead of a patty).

Once it was all put together, it was a bit hard to contain the ingredients but it tasted amazing.
Here is what made up the veggie burger:
1 whole wheat bun
4 thin slices of sweet potato about 1/4 inch thick.
butternut squash cut into 1/2 inch thin slices
1 leaf lettuce
3 slices of tomato
1/4 yellow onion sauteed and basically caramelized.
1 tbsp avocado mashed into a paste
mushrooms about 1/4 cup sliced
1 slice of extra firm tofu (Roughly 1/4 inch thick. It helps if it has been pressed to remove the water)
1 slice vegan soy cheese
salt and pepper or whatever seasonings you enjoy. (Seasoning salt, soy sauce…)

Fry up the onions, sweet potato slices, and butternut squash slices first.
Once they get a head start add the mushrooms.
Add your seasonings any time.

When everything is getting soft, add the slice of tofu to warm it up and to collect some salt/pepper or whatever else you added.
My slice of tofu broke apart so it did not hold its square shape as I hoped.

To assemble the burger, first i separated the bun.
I put some ketchup, and mustard on the bottom bun, the avocado that is mashed into a paste and the sauteed onions.
Then, I placed the sweet potato slices, butternut squash strips and skillet fried mushrooms with tofu chunks on the bottom bun.

The top bun has the lettuce, tomato and last the slice of cheese.
Put the two together and your ready to go.

I added my soup from the other day and some frozen veggies with a sliced apple to compete the meal.