What to do with a slew of next-level
burgers, dreamy shakes, and crispy fries?Mix and match to make the ultimate vegan combo of your dreams!
Keep it classic with a veggie-loaded burger with all the fixin’s; a stack of baked
onion rings; and an old-fashioned strawberry shake. Or step it all the way up
by pairing a melty, beefy, cheese-stuffed burger—dripping with barbecue sauce and
piled high with sweet barbecue coleslaw and coconut bacon—with crispy avocado fries
and a birthday cake shake. The possibilities are endless, so let’s get cooking!..........................................................................
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The Patties
The Ultimate
Veggie Burger
Makes 8
1 (15-ounce) can black beans,
drained and rinsed
2 cups cooked brown rice, divided
1 cups sliced button mushrooms
1 cup chopped broccoli florets
1 / 2 cup quick-cooking oats
2 tablespoons minced garlic
1 / 2 cup diced yellow onion
2 tablespoons tahini
1 / 2 teaspoon paprika
1 / 2 teaspoon dried parsley
1 / 4 teaspoon salt
1 / 4 teaspoon black pepper
2 tablespoons vegetable oil- Preheat oven to 375 degrees and line
a baking sheet with parchment paper.
Into a food processor, add beans, 1 cup
rice, mushrooms, broccoli, oats, garlic,
onion, tahini, paprika, parsley, salt, and
pepper. Process until almost smooth,
with chunks remaining. Transfer mixture
to a medium bowl and fold in remaining
rice. Let rest 20 minutes. - Divide mixture into 8 equal portions
and form into patties. Arrange on
prepared baking sheet in a single
layer and bake for 30 minutes, flipping
halfway through. Remove from oven. - In a skillet over medium-high heat,
warm vegetable oil. Add patties and fry
for 2 to 3 minutes per side, until a golden
brown crust forms.
CHEF’S TIP
The next time a barbecue comes around,
be prepared. Keep these vegetable-
forward patties in your freezer for up to six
months by simply placing a single layer
on a parchment-lined baking sheet and
freezing overnight. Remove from baking
sheet, pack in an airtight container, and
pop in the freezer. To use, simply cook as
directed above—no need to thaw first!Classic Beefy Burger
Makes 4
1 / 4 cup vegetable oil, divided
3 cups sliced button mushrooms
1 tablespoon minced garlic
3 / 4 cup vegan beef broth
1 cup small TVP (textured vegetable
protein) granules
1 / 4 cup nutritional yeast
1 / 2 cup vital wheat gluten
1 tablespoon ground mustard
1 tablespoon onion powder
1 / 4 teaspoon black pepper
1 / 4 teaspoon liquid smoke- Preheat oven to 375 degrees and line
a baking sheet with parchment paper. In
a skillet over medium-high heat, warm
2 tablespoons oil. Add mushrooms and
garlic, and sauté for 3 to 5 minutes, until
fragrant and mushrooms have reduced in
size by about half. Add broth and bring to
a simmer. Stir in TVP, cover, remove from
heat, and let stand for 10 minutes. - Into a food processor, add TVP mixture,
nutritional yeast, vital wheat gluten,
ground mustard, onion powder, pepper,
and liquid smoke. Pulse a few times to
combine, then process on low speed for
about 1 minute, until a dough ball forms.- Remove from food processor and divide
into 4 equal portions. Form into patties
and refrigerate for at least 20 minutes. - On baking sheet, place burgers in a
single layer, cover tightly with foil, and
bake for 20 minutes. Remove from oven. - In a skillet over medium-high heat,
warm remaining 2 tablespoons oil. Fry
burgers for 2 minutes per side, until a
golden brown crust forms.
CHEF’S TIP
For uniform patties, use a 4-inch round
cookie cutter. This will ensure all patties
grill up perfectly at the same time.
The Fries
Beer-Battered
Fried Pickles
Serves 5
2 cups vegetable oil, for frying
1 / 2 cup yellow cornmeal
1 / 2 cup all-purpose flour
1 / 2 teaspoon salt
1 / 8 teaspoon black pepper
1 / 4 teaspoon paprika
1 cup vegan beer
30 dill pickle chips, drained
and patted dry- In a deep fryer or saucepan, warm oil
to 350 degrees. In a medium bowl, whisk
cornmeal, flour, salt, pepper, paprika, and
beer until smooth. Batter should resemble
a thin pancake batter. If too thin, add more
flour, 1 tablespoon at a time. - Using a fork, dip each pickle chip in