Sunday, September 16, 2012

Sweet Potato Quinoa Veggie Burgers

This is a favorite in our home. It came from a booklet that Kroger (the grocery store) sends out once a month. This leaflet was for gluten free recipes.  I did not use gluten free crackers, I used Earth Fare Organic Whole Wheat crackers instead.  I also did not put them on wilted greens. We had the burgers with some o. tomatoes, o. lettuce, vegan cashew cheese sauce, and home-made buns from the farmer's market. nom nom nom.

Mixing the ingredients:

The patties:

Vegan Cashew Cheese Sauce:  (Recipe is based off of the recipe "CheesyKaleChips" from Gena Hamshaw in VegNews Magazine March-April 2012)

1 cup raw o. cashews soaked for 30 min to an hour
3 TBSP fresh lemon juice
1 small o. red bell pepper, seeded & chopped
1 TBSP o. mellow white miso
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 TBSP agave nectar or maple syrup (i use maple syrup)
1/3 cup nutritional yeast
1/4 cup water (i use the water that I soaked the cashews in)

Puree all ingredients, except water, in a food processor 1 min. Add water a little at a time to get the consistency that you want.  I like mine to be spreadable but not too liquidy.

Some pictures of the delish dinner:

I like to cut the rolls into 4 slices, that way I taste the veggie burger and vegan cheese sauce a lot more and not just a ton of bread.

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