red onion

Vegan BBQ Sandwich


For Vegan MOFO I decided I needed to branch out and try some new vegan foods I haven’t tried before. You’ve all ready seen Butler Soy Curls in action in my Not Beef Stew, but I wanted to see how they’d perform as the star of the show. For those of you who are afraid of soy curls, check out the photo below, the soybeans are grown pesticide free and this is the ingredient label: Soy Curls are made from delicately textured select, non GMO, whole soybeans. Compare that to other faux 20 something ingredient vegan meat substitutes! Did I mention they are gluten free and suitable for celiacs? Take that seitan!

Vegan BBQ Sandwich

  • 1/2 package Butler Soy Curls: prepared according to package directions and drained on paper towels, press the water out
  • 1 red onion, sliced into thin slivers
  • 1 green bell pepper, diced
  • 8 oz diced portobello mushrooms.

Method: In a non-stick skillet, water saute all the veggies until the onion is slightly soft. Add the soy curls and 1 recipe sriracha BBQ sauce:

Sriracha BBQ Sauce:

combine:

  • 1/2 C. organic ketchup
  • 2 T. molasses
  •  2 T. Bragg’s Liquid Aminos
  • 1 T. apple cider vinegar 
  • 1 t. agave
  • 1 clove minced garlic
  • 1 t. liquid smoke
  • 1 to 2 t. Sriracha Hot Sauce (to taste)
  •  few grinds of black pepper.

Continue cooking until most of the sauce is absorbed and soy curls start to get a bit browned. Serve on a whole grain pretzel bun with Susan Voisin’s tofu cashew mayonnaise, lettuce, pickles and whatever other fixins’ float your boat.

Verdict, my family literally asked if we’d gone off our vegan diet. I’m not sure if that’s gross or not, but no-one left a crumb on their plate.

Black Bean Veggie Burger with Guac on a Pretzel Bun

Now this is the way to kick off the Vegan MOFO! I’ve been on a quest to perfect the veggie burger since I went veg. It needed to be hearty, not crumble everywhere and taste delicious. I loved the Black Bean Veggie Burger at Smashburger, until I found out that neither the burger nor the bun were vegan and the calorie count was 670 stinking calories and 36 fat grams, -without sides! Blast!

Black Bean Veggie Burger

Adapted, veganized and healthified from this awesome recipe. 

  • 2 cans black beans, drained and rinsed
  • 1/4 C. chopped cilantro
  • 2 t. hot sauce (I like sriracha)
  • 1/2 C. grated pepper-jack cashew cheez or other vegan cheese shreds
  • 1/4 C. finely minced red onion
  • 2 T. vital wheat gluten or 2 T. ground flax seed (binders, gluten works best for a non-crumbly burger, but if you’re gluten free, flax is a decent sub)
  • 1 t. ground cumin
  • 1/3 C. masa harina (finely ground corn flour, the kind used for making tamales)
  • 1 clove minced garlic
  • 1 minced jalapeno, seeds and ribs removed for less heat if desired
  • 2 T. nutritional yeast
  • 1-2 t. spike seasoning
  • 2 T. Water

It really needed a vegan makeover….

Method: In a large bowl, mash beans with a potato masher, leaving some beans whole. Add in all other ingredients and mix with your hands until all combined. Refrigerate burger mixture for 30 minutes. Preheat oven to 400 degrees. Remove from fridge, divide into 8 portions. Roll each portion into a ball and smash into a thin 3-4 inch round patty with the palm of your hand. Spray a baking sheet with cooking spray. Arrange patties on tray, spray tops of patties lightly with cooking spray. Bake for 20 -25 minutes, turning once.

Serve up with some of these home baked oven fries (1 potato/sweet potato per person, cut into fries, toss all in a large bowl with a small amount of olive or coconut oil, seasonings/salt/pepper to taste bake at 450 degrees for 20-25 minutes or until golden brown and crispy) and this cucumber salad. Top with guac, lettuce, tomato, pickles, sliced onion, sliced jalapeno (if you like it like that), sliced pepper jack cashew cheez (not pictured, used up the last of it in the burgers), organic ketchup or bbq sauce and of course, dijon mustard. Best served on a whole grain pretzel bun… Recipe for the pretzel bun coming tomorrow!