Tuesday, September 20, 2011

Vegan Veggie Burger Feast!

Hey dudes and dudettes! This is Alex here and I have a treat for you!!! My friend Emily and I had this awesome burger feast! We made these burgers from Isa Mokowitz's Post Punk Kitchen website, then made a ton of random stuff to go with it (Vegan Cole Slaw, Vegan Pesto, and this random sweet pepper spread)! The two pies from the previous post were actually the dessert that we had made for this dinner. Just as a little warning all of this was about 3 ish hours of cooking and baking, but the tasty pay off in the end is well worth the wait and the effort (...Drool...)!
Gourmet Vegan BURGERS!!!!

Lentil Veggie Burgers (makes 24 3.5" burgers)

Warning: Food processor needed!!!!
5 cups lentils (cooked)
olive oil
1 lb. cup cremini mushrooms (sliced)
1 zucchini (chopped)
6 cloves garlic (diced)
2 medium onions (chopped)
fresh black pepper
2 teaspoons dried thyme
1 teaspoon tarragon
1 cup kalamata olives (pitted)
5 cups breadcrumbs
soy sauce
lemon juice

Preheat oven to 350.

In a large frying pan (cast iron is the best), coat the bottom with
olive oil. Heat until oil is hot (not burned) and add onions. Saute
for 3 minutes with a pinch of salt. Add the mushrooms, zucchini,
pepper, thyme and tarragon. Saute until everything is soft (7 to 10
In a food processor, pulse the olives until diced not pureed. Remove
and set aside. No need to clean the processor.

Add 1 cup of lentils, 3/4 cup mushroom/zucchini mix, 1/2 cup of bread
crumbs, 2 tablespoon soy sauce, and 2 teaspoons of lemon juice to food
processor and mix until pureed. Transfer into large mixing bowl.
Repeat until all of the lentils and mushroom/zucchini mixture is used
up. Then, add the rest of the breadcrumbs and the olives to the burger
mixture. Mix well (very well).
Form patties from the mixture with your hands and then place on a
baking sheet that has been sprayed with cooking spray. Spray with the
tops of the burgers with cooking spray before putting in the oven.
Bake for about 15 minutes and flip and then bake for another 15
minutes or until nicely browned.

Prefect right out of the oven, or cold or frozen and then thawed. For
easy access after freezing, layer wax paper or parchment paper in
between patties before freezing.
Vegan Coleslaw

2 cups green cabbage (shredded)
1 cup red cabbage (shredded)
2 medium carrots (shredded)
1 cup veganaise
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon lemon juice
1/4 cup finely diced celery
1/2 teaspoon salt

Mix veganaise, sugar, vinegar, lemon juice, celery and salt with a
fork in a small mixing bowl. Then add to cabbage and carrots in a
large mixing bowl and mix until veggies are completely covered with
veganaise mixture. Refrigerate for 15 minutes at least (will stay good
for several days in refrigerator). What's really amazing about this recipe
is that it tastes exactly like regular coleslaw (from what I can remeber
it is waaaaay better)!

Basil Pesto
1 cup walnuts
4 stems of basil
1/4 cup nutritional yeast
2 cloves garlic (diced)
1/4 teaspoon salt
juice of half a lemon
1/4 cup olive oil
1/4 cup soymilk

Puree walnuts in food processor (it's important to do this first
otherwise you will not be able to avoid walnut chunks).  Add all other
ingredients and mix until smooth. Add more soymilk or oil if more
liquid is needed so that you get the consistency of pesto you want!

Lastly, we roasted a fresh bell pepper on an open flame! We took a pepper, stuck a fork through the top then "roasted" it on the stove top. As you roast the pepper it's important to make sure each side is getting an even amount of time on the flame. Also, don't be alarmed if the pepper starts to burn! This is in fact a good thing, though you still don't wanna over do the burning, once a side is black you'll want to move on to another side of the pepper. You will notice that as the pepper burns the skin will peel away from the "fleshy" part of the pepper. When the whole pepper is black peel off the skin. Once the skin is off you can do whatever with it! We thought about cutting it into strips and putting them on our burgers, but then Emily had the idea of pureeing the pepper with salt, olive oil, and some white pepper to make another delicious spread!
After everything was made we finally had our feast (finally)! being tired, hunger, and sweaty from all the cooking makes great food taste sooo sooo sooo fabulous. With all the spreads it's fun to mix and match flavors (though in my opinion putting everything on is always the best option)!

Happy Eats! ~(^_^~) (~^_^)~


Post a Comment