This post will hopefully make up for my lapse in writing: so many variations of recipes here! I decided I wanted to make vegan hot dogs or hamburgers, but when I do I have a tendency to make a lot of toppings and then have that as leftovers. So I made my toppings the first two nights, and then made several variations of the meals for leftovers for dinner for an entire week. The Veganaut and I were pleased.
Step One: Toppings.
Mix together a package of coleslaw mix with 1 Tbsp vegan mayo, 2 Tbsp vegan sour cream, 1 Tbsp lemon juice, 1 tsp sugar, and a dash of salt.
In a large sauce pan saute 2 packages of vegan beef crumbles in olive oil with 1/2 chopped onion over medium heat. Once browned mix in a dash of salt and pepper, 1 Tbsp garlic, some dried garlic chunks, 1 jar tomato sauce, 1 jar salsa, 1 can drained pinto beans, and 1 can drained kidney beans. Add 4 Tbsp chili powder. Cook on low-medium heat another 10 minutes.
3. Mango salsa
Dice 2 mangos and 1 cucumber. Mix with 1 Tbsp dried cilantro and 1 Tbsp lime juice. Add a dash of salt and pepper.
Step Two- What to Top?
Got some lemon fake vegan fish form the local Asian sliders. Fried it up in a little margarine and placed it on vegan slider buns from TJs. Had some spinach on the bottom and coleslaw on the top, as well as some chipotle vegan mayo and BBQ sauce.
So many variations. Below are some pictures with descriptions of what was on the burger in the caption.
3. Hot Dogs!
These were so tasty. I look forward to when the Veganaut and I can purchase an exclusively vegan grill when we own a house some day. More details found in the captions below.
We really do love cheesy fries or salsa fries, or fries topped with anything tasty!