veganmofo - restaurant + guacamole bacon burger

Following right on the heels of yesterday's best sandwich post, comes this burger from Red Robin, yet another sandwich. At our house, mofo tends to be a family affair, and one of my daughters suggested we try making Red Robin's Guacamole Bacon Burger for the "restaurant recreation" prompt.

I agreed, but I didn't think it would be that great because, after all, it is just a burger with some toppings, bacon and guacamole. It's not like we've never put guacamole on a burger!

In addition, well, bacon. While I'm all for vegan bacon on many dishes, such as BLT, Mushroom Carbonara, Club Sandwiches, etc., I do get just a tad tired of people putting bacon on EVERYTHING.

Enough already!

...and here's the but: this burger is so freaking good! The combo of the guac, with all the toppings and the crispy, salty vegan bacon is amazing!

I used the bacon from Everyday Vegan Eats (Amazon, B&N) because it is crisp and salty and just so good. You could also use the mushroom bacon from my earlier post of Stuffed Cabbage-style Bowl. Of course, whatever is your favorite bacon would be equally good on this burger.

The guacamole in the recipe is our own that we make all the time, minus the tomato. Since the burger has tomatoes on it already, I felt omitting it this time would be wise.

And if you are new to this site, you would not know that for my first three mofos, Restaurant Recreations was my theme for the entire month.

Let's take a little trip down memory lane. The links are to my previous mofo posts with the recipes.


California Pizza Kitchen's BBQ Pizza:

Chicago Diner's Radical Reuben:

Chili's Cajun Steak:

Pat's Cheese Steak:

Joe's Crab Shack Crab Cakes:

Thanks for coming along! If you want to see the rest of the recreations, search the label #veganmofo below.

Public Service Announcement:

If you haven't enter the contest to win Vegan Bowls (Amazon, B&N) yet, head over to Tuesday's post HERE. Good luck!

Finally, today's creation is Red Robin's Guacamole Bacon Burger:

Guacamole Bacon Burger
Makes 6 burgers

Burgers:
2 tablespoon olive oil, divided
1 cup frozen corn kernels, frozen
1/2 medium onion, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and fresh ground black pepper
1 (15.5-ounce) can cannellini beans, rinsed and drained
2/3 cups vital wheat gluten (Stirred before measuring)
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium tamari
1/2 teaspoon chili powder

Assembly:
4 burger buns, toasted
1/2 cup shredded vegan cheese or slices of vegan cheese
Vegan mayo
Red onion slices
Tomato slices
Shredded lettuce
Vegan Bacon
Guacamole, recipe below

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the corn, onion, garlic, cumin, oregano and salt and black pepper, to taste and stir and cook until the corn is golden, about 5 minutes. Add the beans, stir and cook for 1 minute. Remove from heat and cool thoroughly.
2. Add the cooled mixture to a food processor and pulse just to break up the beans, about 6 (1-second) pulses. Transfer to a bowl and add the gluten flour, lime juice, tamari, chili powder and 1/2 teaspoon salt. Knead until the mixture forms gluten threads. Form the mixture into 4 burgers.
3. Preheat oven to 350-degrees F. Spray a baking sheet with oil and arrange the patties evenly. Bake for 30 minutes-flipping after 15 minutes.
4. Heat 1 tablespoon oil in a large skillet over medium heat. Add the burger patties and cook for 2 minutes. Flip, add 2 tablespoon cheese to each burger, add 1/4 cup water to the skillet, cover the skillet and cook until the cheese melts.
5 Assemble the burgers by spreading mayo on the bottom buns, add a few onion rings, top with the burger, add a few tomato slices, add bacon, add shredded lettuce, add a good amount of guacamole and add the top bun. Serve.

Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a mediuml bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.



 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - sandwich + schlotzky's benedict

Day 5 #vgnmf15 challenge is: The Best Sandwich. Ever.

Now THAT is a tall order! After all, there is a bunch of wonderful stuff in Tamasin Noyes' cookbook Vegan Sandwiches Save the Day, there's a bunch of awesome sandwiches in my book, Everyday Vegan Eats (Amazon, B&N), including a Banh Mi Burger, BBQ Bean Burger, Mushroom Po' Boys (just remembered how awesome those are!), Portobello Fajitas, California Club, GYROS! Forgot about those, too, until now! So many darned great sandwiches out there! ugh! How will I choose?

Naturally, the best way to choose is to pick one that is brand new!

Therefore, for my best sandwich ever, I present to you a Schlotzky's-style Benedict.

I recreated the bread from the restaurant, threw a Benedict tofu and Hollandaise sauce on it, added the requisite "Schlotzky's toppings:" lettuce, tomato, onion, black olives and vegan cheese.

The Schlotzky's bread is a white sourdough loaf, but I don't have the patience to make a good starter - which this would need - and I wanted to make this using whole wheat flour , instead of  with all-purpose flour.

I used apple cider vinegar to lend the "sourdough" flavor, and added vital wheat gluten (stuff you make seitan with) to help lift the dough. I learned that from one of my most awesome testers during testing for Vegan Bowls.

And now I offer you.....

The whole wheat bread you see is more difficult to make than one would think, especially if you want it to be light and airy. I was very happy with the result, which I have actually been working on for quite a while.

There you have it. The Best Sandwich. Ever. {at least for this day}

Whole Grain English Muffin-type Bread
Makes 4 individual loaves

1/2 cup warm water
1 tablespoon sugar
2 teaspoon dry active yeast
1/2 cup plus 2 tablespoons plain soymilk
2 tablespoons apple cider vinegar
1/2 teaspoon baking soda mixed with 1 tablespoon water
2 1/2 cups whole wheat flour
3 tablespoons vital wheat gluten (stir before measuring)
1/2 teaspoon sea salt
Oil spray

1. Combine the warm water, sugar and yeast and set aside for 5 minutes,
2. Combine the milk and the vinegar in a separate bowl and set aside for 5 minutes,
3. Combine the baking soda and water in a separate container and set aside until needed.
4. Combine the flour, gluten and salt in a medium bowl and set aside.
5. Add the yeast mixture, the milk mixture and the baking soda mixture in the bowl of a stand mixer. Add the flour mixture and knead on medium for 5 minutes. Cover with a wrap and set the dough aside to rise for 1 1/2 hours, until doubled.
6. Form the dough into 4 round loaves and set them on a lightly oiled baking sheet. Cover and rise for 30 minutes.
7. Preheat the oven to 450 degrees F. Place a pan of water on the bottom rack of the oven. Add the risen loaves, reduce the heat to 375 and bake until golden brown, about 15 to 20 minutes.
8. Remove from the oven, set on cooling racks and cool.


 © 2015 Copyright Zsu Dever. All rights reserved.

Schlotzky's-style Benedict
Makes 4 sandwiches

1 tablespoon vegan butter or olive oil
16 slices vegan cold cut slice, tempeh bacon or other vegan slices
10 ounces firm tofu, pressed, cut into 8 slices
1 ½ cups water
2 tablespoons nutritional yeast
½ teaspoon turmeric
¼ teaspoon black salt (kala namak)

Dijon Hollandaise:
½ cup vegan mayo
6 tablespoons plain, unsweetened vegan milk
1 tablespoons fresh lemon juice
1 tablespoon dijon mustard
¼ teaspoon turmeric
Few pinches cayenne
Sea salt 

4 Schlotzky’s whole wheat bread
Sliced vegan cheese (optional)
Slices of tomato
Shredded lettuce
Sliced black olives
Sliced red onion

1. Heat the butter or oil in a large skillet over medium heat. Cook the cold cuts until lightly golden, cook bacon until crisp. Remove and set aside. Add the tofu slices and cook until golden on both sides. Add the water, yeast, turmeric, and black salt to the skillet. Bring to boil, reduce to simmer and cook the tofu for about 10 minutes. Drain the tofu before using. Season with more black salt.
2. Combine the mayo, milk, lemon juice, mustard, turmeric and cayenne in a microwave-safe bowl. Mix well and cook in 30-second increments until hot. Season with salt and set aside.
3. Cut the bread in half lengthwise and toast until crisp. Add optional cheese to the bottom bread slices mid-way through the toast. Layer, tomato, lettuce, olives, onions, cold cuts, tofu and sauce on each bottom halves. Top with the top buns. pass a toothpick through each side of the sandwiches and cut in half. Serve.

 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - breakfast

First day of #veganmofo - Vegan Month of Food! I know that many people across the vegan blogosphere await the return of veganmofo with bated breath. In fact, many folks prepare their themes and even begin writing posts well before the arrival of the month.

This year the mofoers threw a wrench into well-laid plans and changed the rules, shaking things up quite a bit! The narration has changed a bit and now each day comes with its own unique suggestion of what to post.

The first day's suggestion is breakfast. As soon as I saw that, I knew that my first post would be about the breakfast options in my new cookbook, Vegan Bowls (Amazon, B&N).

This is amazingly exciting for me because breakfast/brunch is always the more challenging meal of the day because aside from standard go-to ideas - cereal, pancakes, waffles, bagels, oatmeal, granola, scrambles -  there is not much of a shake-up.

For Vegan Bowls I pulled all the punches and went around the world to bring you unique breakfast bowls - bowls that maybe you haven't come across or ones that we might not think are traditional breakfast fare, yet they nourish people around the globe.

Take, for instance, Ful Medames Breakfast Bowl. This fava bean bowl is a daily breakfast bowl in the Middle East and North Africa. It is a staple breakfast bowl served with pita bread and a quick radish salad. This stuff is addictive!

From Asia comes THIS typical breakfast/brunch meal: Congee.

Congee is a rice porridge that can be as plain as just the rice cooked in water, to something dazzling and complex with the rice cooked in broth and topped with a variety of extras, such as fried tofu, marinated tempeh, scallions, fried garlic slices, scallions and ginger.

Find out how to make this breakfast in under 30 minutes - a dish that normally needs to cook for about an hour.

Back from my homeland, I bring you this Hungarian Breakfast Bowl, complete with a Hungarian scramble, sausage-style mushrooms and roasted tomatoes. Served with some crisp rye toast, you will be in-the-know with these delicious Hungarian breakfast flavors.

Quinoa has been a staple in South America for eons - they knew long before we did the benefits and nutritious qualities of this tiny pseudocereal.

This mildly sweet take on the normally savory quinoa will have you making it again and again for breakfast. I pair quinoa with oranges, nuts, cardamom and pears. These ingredients all harmonize, and when you make it, you'll see why.

From Mexico, I re-create Huevos Rancheros, an egg-based dish with corn tortillas and ranchero sauce. This one is out of this world and I am very proud to say that I have finally (after years!) got it to taste just right.

In all, there are 12 delectable Breakfast Bowls in Vegan Bowls. Want to see the other recipes in this chapter?

I can honestly say that I love them ALL! I can also testify to the fact that breakfast at our house is no longer a dilemna.

Vegan Bowls (Amazon, B&N) will be released September 15 - in the middle of MoFo! A little more than two weeks off! Eeek! Exciting!!

burger wrap-up

Day 20 Vegan MoFo. This is it! This is the last post for Vegan MoFo 2014. Congrats to all who made it this far, and congrats to all who started in the first place. It can be pretty intimidating, especially if you aren’t a daily blogger (does anybody blog daily?)

My last post is not another burger post, but rather a round-up of five of our favorite burgers from this MoFo and tips on how to make your own vegan burgers.

Our Top Five Faves from this month, in no particular order:

Schnitzel Burger. This was the only burger that was fried and was made out of seitan. There is nothing else needing to be said, as basically anything fried would taste good, but then make that fried something a seitan, add a dill-horseradish sauce AND serve it on a homemade pretzel bun? Forget ‘bout it! This definitely makes our Top Five.

Rou Jia Mo (Chinese Burger). This one didn’t get a lot of hit action for some reason. It didn’t seem to appeal to too many of you. You have no idea what you’re missing. You HAVE to make this burger, from bun to finish. I guarantee love at first bite. The sauce/broth is nothing short of amazing and I am not the least bit surprised that this is a street food of unparalleled love in China.

Pizza Burger. Another one with a homemade “bun,” this one made out of focaccia. Even if you make the focaccia and not the burger (read: eat it alone in the back of the kitchen quietly so no one is the wiser and comes to pilfer your treasure), you are still way ahead of the game. Make the sausage-style burger and the sauce for it, and you have died and gone to pizza heaven. Decadent!

Eggplant Sriracha BBQ Burger. An elusively simple burger to make in the sense that the burger patty is nothing more than grilled eggplant. But that is just the start of the magic. It is then based with Sriracha BBQ Sauce and served with a Zucchini Slaw to cool things down. Do not forget the mayo! It ties everything together and is the host of the party. Told you it is simple, but the sum is so much more than the parts. Said that before, but with burgers, this is the #truth.

Thanksgiving Burger: all the holiday fixings on a single burger. Admit it, we all have our perfect bite at Thanksgiving – a bit of stuffing, a little cranberry sauce, some green bean casserole, a little gravy – and then we shovel it all in our mouths. Now you can stuff to contention and not feel as though you have crossed some sort of social divide. Eat your Thanksgiving meal! One complete bite at a time. The way the Feast was meant to be enjoyed.

Tips to Making Your Own Burgers:

The Bun:

You can use any bun you like but make sure to toast it. And I’m not talking just any old way. Lightly butter the buns and toast them in a skillet or grill pan over medium heat. That is the best way to toast your buns for your burgers.

Think outside the bun! I used all “burger” type buns because of the theme (lest someone mistake my burger for a sandwich!) but you have no such restrictions. Use lettuce leaves, lavash, tortillas, bread slices, whatever you have handy or you desire.

The Sauce:

All burgers need a sauce, whether it as simple as vegan mayo or ketchup or as complex as a BBQ sauce. But you can do better than ketchup, can’t you? Mix that ketchup with the mayo and add some grated onion and sriracha. While moderation is always best (please, don’t make a 40-ingredient sauce), get creative and add a few things: spicy, sweet, creamy, tangy, etc.

The Veggies:

Contrasting the hot burger, cool veggies are always a welcome addition. Your veg can be a slaw, a lettuce leaf, a slice of onion, a tomato slice, pickles, cucumbers, shredded cabbage, whatever you feel would make the burger complete. Try to match your veggies with your burger patty – napa cabbage on an Asian burger, etc.

The Burger Patty:

As I’ve demonstrated this month, your burger patty can be anything, from a cauliflower steak, to a cabbage steak, to tempeh and tofu and beans and anything that can be mashed, flavored and formed into a burger. All you really need is a binder for a patty, if you mash up ingredients such as veggies and beans.

Your binder can be: gluten flour, nut butters, seed butters, bread crumbs, oat flour (or other flours), flax meal, soaked chia seeds, etc. Anything that becomes sticky and acts like glue. Get the ratio of “food glue” to delicious burger filling right and you’ve got a burger that won’t fall apart, won’t become mushy and won’t be hard as a rock, but WILL be full of flavor.

Which brings me to flavor: over flavor the filling because once you sauté it or grill it, it tends to mute the seasonings. This includes salt. Don’t go overboard, but don’t produce a bland burger, either.

Theme:

Yes, you need a theme. Otherwise what on earth will you make? A theme is your starting point. It can be a region, a country, a style of burger, a flavor, a dish you want to make into a burger, etc. Making an Asian-inspired burger will start your journey with an Asian vegetable or flavor profile, such as teriyaki sauce, sriracha or Thai basil.

Recreating a meal into a burger, such as making your favorite curry Burger-fied: start with a coconut-curry sauce and make your patty from there: perhaps a cashew-tofu-veggies-Thai-curry-paste burger patty. 

The theme is your starting point from which you will draw your map. Don’t veer too far off-course, and you’ll find your way to your burger destination.

Thus ends Vegan MoFo 2014 for me! I’ll be reading and chatting with you all over the coming weeks. Thanks for all the support and enthusiasm! It’s been a blast!

Zsu

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

nothing fishy burgers

Day 19 Vegan MoFo is the final burger in this burger marathon and it is my Nothing Fishy Burger. This is in lieu of salmon burgers, crab cakes and other sea animals, that are best left in the ocean and not piled onto a sandwich.

This burger utilizes oyster mushrooms, which have an awesome texture for this type of a filling and it is accented with a hint of seaweed. I use my absolute favorite sea vegetable: dulse flakes. They are just a reminder of the sea instead of a harsh sea flavor, and therefore, they are perfect for the uninitiated.

I top this burger with a Caper-Relish Sauce, which is a kicked-up tartar sauce (because we can't have any repeats this month!) thanks to the capers and chipotle peppers. To cool things down, the Cucumber Slaw is a welcome addition for its effect and it's crunch.

I've made a crab-cake like sandwich before: Crabby Cakes, HERE, which we loved, too. Those are made with tofu and these Nothing Fishy Burgers are soy free. Oh, the choices!

Now that the burgers are all done, what will tomorrow bring, the final Vegan MoFo Day of 2014? A Round Up, of course, and ...perhaps some tips and advice on how to make your own vegan burgers. Let me, one whose made the mistakes, let you in on a few tips of the trade.

NOTHING FISHY BURGER PRINTER-FRIENDLY RECIPE

Nothing Fishy Burger

Makes 5 burgers

3 tablespoons neutral oil, divided

1 large onion, minced

6 garlic cloves, minced

Sea salt and black pepper

1 pound oyster mushrooms, trimmed

2 teaspoons dulse flakes, divided

¼ cup vegan mayonnaise

1 ½ teaspoons Old Bay seasoning

½ cup plus 2 tablespoons dry bread crumbs, divided

¼ cup chopped parsley

Cucumber Slaw, recipe below

Caper-Relish Sauce, recipe below

5 burger buns, toasted

1. Heat 1 teaspoon oil in a large skillet over medium heat. Stir in the onions and cook until golden, about 5 minutes. Stir in the garlic and season with salt and black pepper. Cook for another 2 minutes and remove from skillet to a large bowl.

2. In the same skillet, add 1 tablespoon oil, increase heat to medium-high and add half the mushrooms. Cook, stirring infrequently, until golden brown, about 5 minutes. Transfer mushrooms to work surface and chop well, but do not mince. Repeat with remaining 1 tablespoon oil and mushrooms.

3. Add the chopped mushroom to the large bowl with the onions. Add 1 teaspoon dulse, mayo, Old Bay, ½ cup bread crumbs and parsley. Mix well and season with salt and black pepper. Divide into 5 portions and form into burgers. Handle them carefully. Just like crab cakes, these are delicate and will fall apart if handled with a harsh hand. Gentle dredge each burger in the remaining bread crumbs.

4. Heat the skillet again, add a little oil the remaining dulse flakes and cook them until golden brown, about 3 minutes per side.

5. Assemble the burgers by spreading the bottom bun with the sauce, adding a burger and topping with the slaw. Serve.

Cucumber Slaw

½ large cucumber, cut into julienne strips

1 medium carrot, cut into julienne strips

1 tablespoon white vinegar (such as white balsamic or coconut vinegar)

1 tablespoon toasted sesame seeds

½ teaspoon natural sugar

¼ teaspoon sea salt

1. Combine all the ingredients in a medium bowl. Sti well. Adjust seasoning with salt and black pepper

Caper-Relish Sauce

¼ cup vegan mayo

¼ cup vegan sour cream

1 tablespoon fresh lemon juice

1 tablespoon drained capers

1 tablespoon sweet relish

2 teaspoons minced chipotle

Sea salt and black pepper, to taste

1. Combine all the ingredients in a small bowl. Stir well and season with salt and black pepper.

© 2014 Copyright Zsu Dever. All rights reserved

california burger

Day 18 Vegan MoFo is all about the state I reside in, at the moment: California. We tend to move around a lot, although not as such as my family did in my adolescence, which was up to twice in one year, at times.

This burger has everything going for it that you've come to expect from a California type sandwich: sprouts, vegan bacon, avocado, tomato and a homemade burger patty.

This patty is a variation of my Better Burger Patty, which I'm trying to perfect. This patty omits the beets (athough it is an omission I only made because I didn't have fresh beets) and uses Marmite instead of a homemade beef-style seasoning.

As for the bacon, use whatever vegan bacon you like. I used my Tofu Bacon (page 36) from Everyday Vegan Eats because we love it so much - crispy, crunchy, salty, smoky. Perfect on this burger.

The sauce is Avocado-Cilantro Sauce that makes use of the other half of avocado that you thinly slice for the sandwich.

Our kids love the California Club Sandwich (EVE, page 83) from Everyday Vegan Eats, and I figured I'd make it into a burger because, why not?

Note: I was supposed to publish this last night. Grr! I'll add two post today or tomorrow to finish my MoFo on a high note!

CALIFORNIA BURGER PRINTER-FRIENDLY RECIPE

California Burger

Makes 10 burger patties. Makes 4 burgers, with the other 6 freezing well.

1 (14-ounce) package tofu

6 tablespoons vegan mayonnaise

3 teaspoons yeast extract spread (such as Marmite)

1 teaspoon Dijon mustard

1 cup chopped onions

½ teaspoon sea salt

2 cup vital wheat gluten flour

½ cup steak sauce (such as A-1)

8 strips vegan bacon

Avocado-Cilantro Sauce, recipe below

½ avocado

1 cup sprouts

4 tomato slices

4 onion slices

4 leaves lettuce

4 burger buns, toasted

1. Preheat the oven to 230-degrees F. Combine the tofu, mayo, yeast extract, mustard, onions and salt in a food processor. Process until smooth. Add the gluten flour and pulse until the dough comes together. Transfer to a large bowl and knead until gluten threads form. Divide into 10 portions and form each portion into a burger patty. Arrange the burgers in two baking dishes. Spread 1 teaspoon of steak sauce on each side of the burgers. Cover the dishes tightly with foil and bake for 2 hours. Cool the patties throroughly before using.

2. Heat a grill pan or large skillet over medium heat. Oil the burgers with oil spray and cook until golden, about 2 minutes. Baste with more steak sauce, flip and continue to cook until golden, another 2 minutes. Baste, flip and cook for another 2 minutes.

3. Assemble the burgers by spreading sauce on the bottom bun, adding a tomato slice, an onion slice, adding a burger patty, adding a few slices of avocado, topping with sprouts and adding the top of the bun. Serve.

Avocado-Cilantro Sauce

½ avocado

2 tablespoons chopped cilantro

¼ cup vegan mayo

1 tablespoon fresh lime juice

Sea salt and black pepper, to taste

1. Combine all the ingredients in a personal blender. Blend until smooth. Adjust seasoning with salt and black pepper

© 2014 Copyright Zsu Dever. All rights reserved.

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irish burger

Day 17 Vegan MoFo burger is an Irish Burger!

These burgers are made with cabbage steaks that are rubbed with horseradish and dusted with corned seasoning and then roasted. It is then topped with melted cheese.

The second layer is sauerkraut and crumbled homemade tempeh-bacon.

The third layer is fried potatoes - because you can't have an Irish burger without potatoes! Finally the sauce is made of relish, mustard and grated onion - a twist on the traditional 1,000 Island dressing that graces a Reuben.

This burger has a lot of action happening, but it all comes together in one magical sandwich.

IRISH BURGER PRINTER-FRIENDLY RECIPE

Irish Burger

Makes 4 burgers

5 tablespoons neutral oil, divided

1 large Russet potato, cut into julienne strips

1 head cabbage (about 1 pound), cut into ½-inch slices

Prepared horseradish, as needed, about 2 tablespoons

Corned Spices, recipe below

½ cup shredded vegan cheese

1 (8-ounce) package tempeh, finely chopped

1 tablespoon reduced-sodium tamari

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

Special Irish Sauce, recipe below

1 cup sauerkraut

4 burger buns, toasted

1. Preheat the oven to 400-degrees F.Toss 1 tablespoon of oil with the potato strips on a baking sheet. Bake until tender, about 20 minutes and set aside.

2. Arrange the cabbage slices on an oiled baking sheet. Spread 1 teaspoon of horseradish on each cabbage slices. Sprinkle the Corned Spices over the top of the slices. Roast the cabbage in the preheated 400-degree oven until tender, about 20 minutes. Add cheese over the cabbage steaks and continue to bake until the cheese melts. Set aside.

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the tempeh and cook until golden about 4 minutes. Add the tamari, yeast and cook until the tamari evaporates. Remove from heat and stir in the paprika. Set aside.

4. Heat 2 tablespoons oil in a large skillet and cook the baked fries in batches until crisp. Drain on paper towels and season with salt and black pepper.

5. Assemble the burgers by spreading about 2 tablespoons of sauce on each bottom bun, add a cabbage steak, tempeh bacon, ¼ of the sauerkraut and ¼ of the fries. Top with the top buns and serve.

Corned Spices

2 teaspoon mustard seeds

1 teaspoon dill seeds

1 teaspoon coriander seeds

Pinch ground clove

Sea salt and black pepper

1. Combine all the ingredients in a spice grinder or personal blender. Blend until finely ground.

Special Irish Sauce

½ cup vegan mayo

½ small onion, grated

2 tablespoons sweet relish

1 tablespoon dijon mustard

Sea salt and black pepper

1. Combine all the ingredients in a small bowl. Stir well.

© 2014 Copyright Zsu Dever. All rights reserved.

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