Posts Tagged ‘veggie burger’
Jan 4, 2010 – New vegan veggie cheese burger and soup!
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.
Jan 3, 2010 – Vegan creamy broccoli soup and veggie burger
The veggie burger recipe can be found on this post: Whats for Dinner on Jan 1, 2010? Veggie Burgers!
To make the soup: WARNING its so good you may want to increase the amount!
This makes about 8 cups of soup
4 to 6 large broccoli flowers sections
2 celery stalks diced
2 potatoes chopped into 3/4 inch squares
2 cups water
Cut and combine all these ingredients into a large pot and simmer for about 10 minutes, or until the potatoes are semi-soft, but not mushy.
3 tbsp sesame seeds (brown them on a dry skillet then chop finely)
3 cups of rice milk (2 cups at first then the last cup later)
1/2 tsp tarragon
1 1/2 tbsp salt
2 tsp pepper
1 1/2 tsp basil
Remove from heat and put about 1/2 of the simmered veggies and water into a blender with 2 cups of rice milk.
I would do it on high speed for about 60 to 90 seconds in order for it to get smooth.
Pour this into a clean pot. Take the remaining veggies and water and pour it into the blender and either blend it until smooth or just blend it for 5 to 10 seconds to make it chunky. Pour this into the clean pot , add the browned and finely chipped sesame seeds and warm up on the stove top stirring frequently.
I had this soup with a variation of the veggie burger from the other day. I cut up three 1/4 inch slices of sweet potato and skillet fried them on both sides until brown, on medium heat. As they were nearing the brown color, I added the veggie burger patty and browned it on one side for about 1 minute.
I placed a piece of vegan soy cheese on the patty as it was flipped and placed the browned sweet potato on top of the cheese to help it melt.
I also need a fruit so I chopped up a pear into very thin slices.
This was an awesome dinner! Everything tasted so good.
