Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers
* Prep Time: 1 hours
* Cook Time: 45 minutes - 1 hour
* Ingredients (for purple potato gratin)
* Cook Time: 45 minutes - 1 hour
* Ingredients (for purple potato gratin)
- 6-8 purple potatoes (roughly 2 lbs)
- 1 yellow onion, diced
- 1 leek, diced
- 1/2 tbsp olive oil
- 4 tbsp all-purpose flour or wheat flour
- 1 cup almond milk
- 3-4 slices cooked faux bacon, diced*
- 2 Cups cheddar cheese, Daiya brand*
- 1/4 cup vegan parmesan cheese*
- Salt & pepper, to taste
* Ingredients (for stuffed bacon & cheese vegan veggie burgers)
- 1 can black beans, rinsed
- 1 - 1 1/2 cup TVP (textured vegetable protein), rehydrated with water or vegetable stock as directed by the package
- 4 large button or crimini mushrooms, diced to small bits
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 1-2 cloves garlic, finely minced
- 2 tbsp all-purpose flour (plus extra to dredge)
- 1 tbsp cornstarch
- 1 tbsp arrow root
- 1 tsp chili powder (or to taste)
- 1-2 tbsp catchup or tomato paste (to give moisture)
- Salt & pepper to taste
- 1 cup Daiya cheddar cheese
- 3-4 slices vegan bacon
- Olive oil (to cook burger in frying pan)
* Recipe (for purple potato gratin):
- Preheat oven to 375°F.
- Peel potatoes and cut away any bad spots and rinse of any peels or dirt from peeling. Slice potatoes into a disc shape no more than 1/4" thick.
- Dice the onion and leek and sautee in a skillet with the olive oil.
- While this sautee's, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek and then cook the bacon.
- Once the bacon is cooked, chop, add to the potato mixture and then add to a casserole dish.
- Pour the almond milk in to the casserole dish containing the mixture.
- Cover the potatoes in the Daiya and spread evenly.
- Place in the oven and bake for 50 minutes to 1 hour.
- Remove and let cool til it is warm enough to eat.
* Recipe (for stuffed bacon & cheese vegan veggie burgers):
- In a skillet, prepare the bacon and set aside to cool. Once cool, chop to small pieces.
- In a large mixing bowl, add the black beans and give it a light mash to open up the beans. Add the TVP, mushrooms, onion, bell pepper, garlic, salt, pepper, chili powder, and catchup and mix well.
- Stir in the flour, cornstarch, and arrowroot and mix as even as possible. (You wont be able to get every little piece, but just do your best.)
- Take a large tablespoon and scoop out enough to patty flat.
- Add 1 tbsp or so of the Daiya and bacon.
- Take another scoop of the burger mixture (about half as much as previously) and add to the top.
- Patty down to enclose the "cheese" mixture.
- Once you have finished pattying out your burger, lightly dredge in flour and add to a shallow skillet or griddle that has been lightly oil.
- Cook until both sides are browned.
- If you would like to grill these burger, preheat oven to 225°F and prepare as above. Bake patties until they are firm and have lightly brown. This will hold them together so they wont break a part and fall into the grill. Add to the grill and cook until brown to your liking.
- Topping Suggestions: Add some slices of vegan bacon, vegan cheese, and mushrooms and onions sauteed in a little vegan butter. Top with a little mustard on a toasted Bun. Top with standard burger toppings such as lettuce, onion, pickle, vegan mayo, catchup, and mustard.
*Notes: For the faux bacon, I used Lightlife Smart Bacon. Daiya is a great vegan cheese brand that uses tapioca instead of soy or rice. I used Galaxy brand vegan parmesan cheese.
This food was for a vegan BBQ at my place. I also made a pineapple upside cake and curry chikin salad on mini toasts. Those recipes came from Colleen Patrick-Goudreau's Vegan Table cookbook.
- Pineapple Upside Down Cake: 5/5 (so delish!)
- Curry Chikin Salad: 4/5 (some people loved it, others weren't so keen on it)
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