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Wednesday, 17 August 2016
Earth Burgers served with a surprising "cheese" sauce (vegan)
A couple of weeks back I finally made two recipes I have had on my to do list for ages. Not just my gonna-make-it-some-day list but on my I-am-going-to -make-this-tonight-for-sure list! And it has taken me weeks! But I am really pleased to have finally tried the Earth Burgers and Life Changing Cheese Sauce.
And besides I was quite happy eating the burgers with cheese sauce. Happy because they tasted really good and happy because a friend had taken Sylvia for a playdate after school and so I had some space in my day to make them.
The cheese sauce left me puzzled. Fi at Eat Healthy Eat Happy called a Life Changing Cheese Sauce. Well I guess it changed Fi's life but not mine. It tasted like well seasoned mashed potato. So I went with my gut and added some nutritional yeast flakes and enjoyed it but it was still not that much like cheese. I would not claim like she did that it is the best vegan cheese sauce I have tasted. And while it is great to have a nut free cheese sauce, I depend on cheese for nutrients and often use it to boost the protein in the meal. This sauce is a nutritional lightweight compared to others I have made. That is not always a bad thing. It worked brilliantly with these protein rich burgers that needed a lighter but tasty sauce.
pizza with tomato sauce, crumbled burgers (they did crumble rather easily) and blobs of cheese sauce. I scattered a little grated cheese on it but it was pretty ineffective in both adding flavour and holding the ingredients on the pizza so I would probably do without the grated cheese next time. It was a fantastic pizza.
I am sending these burgers and cheese sauce to Jac for Meat Free Mondays, Kimmy and Mary-Ellen for Healthy Vegan Fridays, and Cindy for Gluten Free Fridays,
More vegan burgers from Green Gourmet Giraffe:
Cauliflower burgers (gf v)
Chesapeake tempeh cakes (v)
Roasted beetroot tofu burgers (gf, v)
Sweet potato, chickpea and hemp seed burgers (v)
Tamale burgers with mole sauce (gf, v)
Vegemite burger (v)
Watercourse Foods tempeh burger (gf,v)
Adapted from Teresa Cutler's The Healthy Chef
Serves 4-6 (I think about 16 burgers)
1 tsp oil
1/2 onion, finely chopped
1 carrot grated
1 handful spinach, finely chopped
3 cups cooked brown rice
3 nori sheets, finely chopped
2 tablespoons hemp seeds
2 tablespoons sunflower seeds
300 g grated firm tofu
2 tablespoons tahini
2 tablespoons tamari (soy sauce)
1 tablespoon of kale powder (optional)
sesame seeds for rolling
Preheat oven to 180 C (or 200 C if you oven is slow like mine) and line a couple of medium baking trays with baking paper.
Fry onions in oil over medium high heat for about 5 minutes until mostly cooked. Add grated carrot and stir in for a few minutes until it changes colour and looks cooked. Remove pan from the heat and stir in chopped spinach. Add remaining ingredients except sesame seeds. Use your hands to mix together for 2-3 minutes to make it stick together.
Chill mixture in fridge for 30-60 minutes. (It can also be left overnight in the fridge.) Take handfuls of mixture and roll into patties using damp hands. Pour some sesame seeds into a bowl (between 14 - 1/2 cup) and toss patties in seeds to coat them. Place on baking trays and bake in oven for about 30 minutes.
Potato based vegan cheese sauce
Adapted from Eat Healthy Eat Happy
2 cups peeled, cubed potato
1 carrot, chopped
1/2 cup soy milk
1/4 cup olive oil
2 tbsp nutritional yeast flakes
4 tsp lemon juice
4 tsp dijon mustard
1 tsp tamari (soy sauce)
1/2 tsp garlic powder
1/2 tsp onion granules
1/2 tsp fine salt
1/2 tsp smoked paprika
Cook the potatoes and carrot in boiling water until soft (about 15-20 minutes). Drain and blend. Add remaining ingredients and blend until smooth.
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