Holy Moly Amazing Vegan Southern Comfort Burger!!!!

This was one of my more epic creations, the recipe I made was based on a picture of a burger I saw on instagram. Like many of my burgers, it’s hard to take a bite big enough to get some of all of it, so I made open face versions as leftovers. So freaking good though.

Ingredients:IMG_8434

  1. package of kale, package of cremini mushrooms, and some salt and olive oil- heat in a skillet until the mushrooms are brown and the kale is wilted.
  2. two blocks of extra firm tofu, sliced in to 1/2 inch slices and patted dry, then smothered in BBQ sauce and baked at 425 for 30 minutes.
  3. black eyed pea burgers (recipe below)
  4. whichever your favorite vegan mac and cheese recipe is (I have mine, search for my mac and cheese burritos and it’s there)
  5. burger buns
  6. vegan just mayo chipotle mayoIMG_8433

For the black eyed pea burgers:

  • 2 cans rinsed black eyed peas
  • 2 cups cooked brown rice
  • 1/2 chipped white onion
  • 3 TBsp garlic
  • 1/4 cup tofutti cream cheese
  • 1 TBsp nutritional yeast
  • 1 TBsp cornstarch
  • 2 tsp hot sauce
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp liquid smoke
  • 1/4 cup flourIMG_8435
  • 1/2 cup bread crumbs
  • 1/2 tsp dried parsley

In a blender mix one can black eyed peas and all other ingredients except the bread crumbs, flour, and parsley.

In a bowl mix together the remaining can of black eyed peas as well as the flour, bread crumbs, and parley.

Form in to patties and place on a large pre-oiled baking sheet.
Bake at 425 for 15 minutes.

Assembly of this mega burger:IMG_8436

Vegan chipote mayo on the bottom bun.

Then the black eyed pea burger.

Then a slice of BBQ tofu.

Then the mac and cheese.

Lastly the greens and mushrooms before topping with the top bun.

I served with a side of broccoli fries I found in Whole Foods.
And as leftovers I piled it all up without a bun in this order:IMG_8438

burger, then mac and cheese, then greens, then tofu. IMG_8437

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