Vegan Horseshoe Sandwich
* Prep Time: 45 minutes
* Cook Time: 2 hour
* Ingredients (for vegan burgers):
- 3/4 cup textured soy protein granules
- 3/4 cup water
- 2 tsp of egg replacer (arrowroot or EnerG)
- 1/4 cup oats
- 1/3 cup walnuts, finely chopped
- 1/3 cup white onion, minced
- 3 cloves garlic, minced
- 1/3 cup carrot, shaved
- 1/3 cup green onion, minced
- 1/3 cup red pepper, minced
- 1/3 cup mushroom, minced
- 1/4 cup fresh thyme, minced
- 1/4 cup fresh basil, minced
- 1/3 cup flour
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sage
- 1 large red pepper roasted, peeled, and seeded
- 3/4 cup raw cashews
- 1 1/2 cup water
- 1/2 cup nutritional yeast
- 1 tbsp Dijon mustard
- 2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp tumeric
- 1 tsp dry mustard
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp vegan Worcester sauce
- 3 tbsp flour
- 1/4 cup margarine
- 1/2 cup beer (lager)
- 1-2 tbsp cornstarch with 5 tsp water (combined)
- soy milk (to desired consistency)
- olive oil
- 1 bag of frozen crinkle fries, cooked as package describes, add kosher salt while cooking
- white bread, sliced
- 4 vegan burger patties (see above)
- 1 cup vegan butter, melted
- kosher salt, to taste
- black pepper, to taste
- 5 cloves garlic, pureed
- dash of paprika, top the dish!
* Recipe (for vegan burgers):
- Simmer water and textured soy protein in a small pot until it becomes soft and water evaporates.
- While the textured soy protein simmers, combine all remaining ingredients. Heat skillet on medium heat with olive oil.
- Add the soy protein to the ingredient mixture until well combined.
- Form into patties and place in skillet.
- Fry each side until cooked (will take several minutes per side). Add more olive oil as you go.
- Roasted red pepper on broil until it is soft.
- Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
- Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
- Pour mixture into pot on medium heat.
- Add cornstarch and water mixture, bring to boil. Add the milk in slowly ; depending on how thick or runny you want the sauce, add more or less.
- Once boiling, lower heat and let simmer. Keep stirring the mixture.
- Continue stirring until you pour over sandwich.
- Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
- Meanwhile, combined melted butter, garlic, salt, and pepper into bowl. Take piece of white bread and spread this mixture onto each side.
- Place the bread with mixture on skillet with medium heat. Toast each side until brown.
- Plate 2 pieces of bread, two patties, pile of fries, top with cheese sauce and dash of paprika.
- Enjoy!
I grew up in Springfield, IL. When I saw your reference to your blog entry for a Vegan Horseshoe Sandwich, I FLEW over here. And you even attributed the sandwich to Springfield. Goodness! :::big smile::: You know, I'll have to try this! :)
ReplyDeleteI'm so glad you're excited!!
ReplyDeleteI was googling for vegan yeast cheese sauce, your site came up and low and behold a horseshoe posting. lol
ReplyDeleteI lived in Spfld in the 90's and was explaning a horseshoe just the other day to someone.
Thanks for the good memories and hopefully good cheze sauce.