beefy

The Best Vegan Burger Recipe you say!? OH Yah it's a winner. These Ultimate Beefy Vegan Burgers are the best ever and made with a lot of love, Yup- definitely a labour of love. I have been trying to make a juicy, won't fall apart, grillable delicious veggie burger recipe for ages now. I think I nailed it!

Vegan Burger (Best Grillable Vegan Burger Ever!) 

1 and 1/2 lbs white or brown mushrooms

onion

tbsp oil

Bulgar Wheat

water

Vital Wheat Gluten

tbsp tamari

tbsp Bbq sauce

tsp boullion paste

tbsp refined coconut oil

tsp Vegan Worcestershire sauce

tsp liquid smoke

salt

Tbsp Chili powder

tsp cumin

tsp garlic

– 10 Burger buns

Vegan Burger Sauce Recipe

Ketchup

Mustard

Tomatoes

Red onions

Pickles

banana peppers

Vegan cheese

Lettuce

And whatever else floats your boat?

Heat up a small skillet, on med heat and add little oil, S&amp;P and saute your onions for 5 minutes or so then set aside.

Add the bulgar to a soup bowl and add 1 cup boiling water, cover,  and set aside for 30 minutes

In your Food Processor, process your mushrooms. (You might have to process your mushrooms in two or three batches depending on the size of your food processor) , making them quite small, but not mushy ( see video),and add to a large mixing bowl. Then add the sautéed onions, seasonings and liquids.

Drain the bulgar well and add when ready( don&#8217;t worry it will be very chewy, thats good) Mix it all together.

Lastly add in the Vital Wheat Gluten, and stir until combined and then mix by hand for 2 &#8211; 4 min ( 2 is probably good?) It is ready when you see strands forming in the burger mix.

Form 1/2 cup patties on a lightly oiled large (or parchment lined) non stick sheet tray. Spray tops of patties lightly with cooking spray, (optional).

Bake the patties for 25 min, flipping them  halfway through

Remove the patties from the oven add cheese and broil couple of minutes, ( cheese is optional)

 Grab a Burger, and a bun and build your Burgers.

https://www.youtube.com/watch?v=a93Wa6dOtJY

Hands down The BEST VEGAN BURGER EVER!.won't fall apart, grillable, delicious. Check out recipe here: http://thecheekychickpea.com/best-vegan-burger-recipe/

Best Vegan Burger Ever

Rice browned in butter then baked in beef consommé for an absolutely perfectly cooked recipe easy enough for weeknight meals and special enough for holiday dinners!

Mama&#8217;s Brown Rice (Not the Healthy Kind, the Beefy, Buttery Kind!)

(1/2 cup) butter

white rice

beef consommé

The BEST EVER Vegan Enchiladas! made with an easy ‘meaty’ filling, black beans, homemade enchilada sauce and vegan cheese sauce! Authentic tasting and totally mouthwatering!

Best Ever Vegan Enchiladas With Homemade Enchilada Sauce

corn tortillas (6 inch) or 8 flour tortillas (8 inch)

raw cashews

yeast

white vinegar

vegan butter

miso, I use Shiro Miso

garlic salt (not powder)

all purpose flour

Better Than Bouillon No Chicken Soup Base

masa flour (corn flour)

tomato paste

Ancho Chili powder

Chili powder

cumin

garlic

Gardein Beefless Ground

(19 oz) (540 grams) black beans,

(127 grams) chopped green chilies

Better than Bouillon No Beef Soup Base

enchilada sauce

Pico de Gallo (highly recommended)

chopped cilantro

For the Vegan Cheese Sauce

 Add the cashews to a small bowl and cover with boiling water from your kettle. Soak for 5 minutes, drain and add to you Nutra Bullet or high speed blender. Add in the rest of cheese sauce ingredients and blend until smooth. Set aside.

For the Enchilada Sauce

In a small bowl combine the Chili Powder, Ancho Chili powder, cumin, granulated onion and garlic, masa flour and salt, set aside.

Heat the vegan butter in a medium sized sauce pot over medium heat. Once melted add the flour and whisk together for one minute. Add in the seasonings you set aside and stir to combine. Cook for one minute while stirring. Gradually add in the water, whisking continuously to remove any lumps.

Add in the remaining ingredients. Bring to a boil on medium heat, whisking constantly for a couple of minutes until slightly thickened. Remove from heat. (It thickens more as it cools)

For the Enchilada Filling

In a large non stick skillet add onions, oil and a pinch of salt and pepper. Sauté over medium heat for 5 minutes until softening and browning a bit.

Add the frozen Gardein beefless ground and cook for 4-5 minutes until defrosted and browning a bit. Turn down heat to medium low if necessary.

Add the black beans, canned green chilies and the rest of ingredients and stir to combine. Cook for a couple of minutes or so until heated through and the filling has a good consistency. Taste for seasonings and add salt and pepper if necessary.

To assemble the Enchiladas

Spread 1/3 cup of sauce evenly on the bottom of a 9x13 casserole dish (I use my lasagna dish). Set aside

Using tongs or your fingers dip a corn tortilla in the hot enchilada sauce (skip this step if using flour tortillas), this will make the tortillas pliable for rolling. Let the excess sauce drip off. Place the tortilla on a cutting board or large plate. Spread 1/3 cup of the filling down the middle of tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Add any remaining filling to the ends of the baking dish. (If corn tortillas aren’t rolling properly wrap a few at a time in a dish cloth, heat in microwave for 30 seconds or so then proceed to dip them).

Evenly pour the remaining enchilada sauce over the rolled tortillas. Followed by the cheese sauce.

Cover and bake for 20 minutes. Uncover and broil for 2-4 minutes to thicken and slightly brown the cheese. Watch carefully so it doesn’t burn! Cool for a few minutes on counter. Enjoy! This recipe makes 12 corn enchiladas or 8 flour enchiladas. For step by step photos see post above.

Serve with Pico de Gallo (highly recommended), chopped cilantro and lime wedges. Chopped avocado or guacamole and vegan sour cream are also great additions! Delicious along side Mexican rice and refried black beans or pinto beans.

So good!! The vegan meat filling tasted just like beef!

We shared these on the weekend and they were such a hit

Delicious! Next time I will take your advice and double the enchilada sauce. Was by far the best one I've made and I've made a few. Also love your burrito recipe. Thank you for the great recipes

Can you make prepare this ahead and then  cook it from frozen? If so, how long and what temp? Thanks!

Hi! I made this recipe and it was delicious, but there is a problem with printing it from the print button, as googleadservices cuts off a portion of the recipe at the bottom.  It negates the value of being able to print the recipe out.  Is there any way to fix that?  Thanks!  It would be much easier to follow along with a printed one, instead of my ipad, which locks up after so many minutes.

Wow wow wow!!! Made these with impossible meat. Could not tell they were vegan and probably one of the best enchiladas I’ve ever made. That sauce is gold! Thanks a bunch!

Wow! This was amazing. I used regular flour, subbed regular chili powder for the ancho, and used vegetable broth instead of the water/boullion. Time consuming, but SO good.

My mother always said to me “choose wisely because either way you can drink a bottle of beer in a motel or sip a glass of champagne in the penthouse”. Her advice fell on deaf ears however, and this is why I present to you the most delicious Poor Man&#39;s Casserole! The spice blend that I prepared for this casserole along with the layers of creamy sauce, smothered in a beef ragu makes it rich indeed! I used my favorite seasoning blend which includes Tony&#39;s Chacheres. It adds the perfect taste that in combination with the colby jack, cheddar cheese, and sauce is going to tickle anyones fancy, rich or poor! This reminds me of my Baked Ziti recipe, but less Italian, yet dare I say possibly more delicious? You’ll have to be the judge of that! Let&#39;s make this for your family rich or poor because this recipe I assure you will definitely want to…MAKE IT!

Poor Man's Casserole

olive oil

beef

garlic powder

onion powder

½ tbsp italian seasoning

onion (chopped)

Salt and black pepper (to taste)

oz wide egg noodles

tomato sauce

sugar

oz cream cheese (softened)

sour cream

oz freshly shredded colby jack (divided)

oz cheddar cheese

Add olive oil to a pan and heat it up. Add in the ground beef and break it up using a meat masher. Next, shake in the garlic powder, onion powder, italian seasoning, and ½ tbsp tony's creole seasoning. Saute that on a medium-high heat for a few minutes until the meat is nearly browned. Then, add in the onions, garlic, cracked black pepper, salt, and saute that together until the meat is browned.

While the meat is browning, boil the egg noodles in salted water according to package directions until al dente.

Once the meat is browned, pour in the tomato sauce (If you have a lot of excess oil in the pan, mop some of it up before adding the tomato sauce if needed). After you pour in the tomato sauce, fill the tomato sauce can with about ¾ cup of water, swish it around to get all the excess tomato sauce out of the can, and then add it into the pan. Add in a pinch of sugar, stir everything together, and bring the pan to a boil. Once the pan comes to a boil, lower it to a simmer, and let that simmer together for about 10 - 15 minutes.

In a large measuring cup or bowl, add softened cream cheese, sour cream, and 1 tsp tony's creole seasoning (if your cream cheese isn't softened, microwave it for about 15 seconds). Whisk that together until combined. Then, add the cooked egg noodles, and mix everything together until the egg noodles are fully coated in that creamy mixture.

Now it's time to assemble the casserole! Start by greasing a baking dish with non-stick cooking spray. Add a ladle full of meat sauce to the bottom of the baking dish and spread it out so it's even. Add half of the creamy noodle mixture in an even layer. Sprinkle over 4 oz of freshly shredded colby jack. Now, add about 3 ladles full of the meat sauce and spread it out so it's even. Next, add in the other half of the creamy noodle mixture in an even layer. Sprinkle over 4 oz of freshly shredded colby jack cheese. Then, add the rest of the meat sauce and spread it out so that it's even. Lastly, evenly sprinkle the freshly shredded cheddar cheese over the top.

Bake it in the oven at 350°F for 25 - 30 minutes. Before serving, let it set up for 20 - 25 minutes. Enjoy!

https://www.youtube.com/watch?v=ewPjQUim05E

I’ll take a 🍺 please. #poormanscasserole @melissajorealrecipes

Crockpot Turkey Chili with Cornbread Dumplings is the ultimate cozy family dinner — and the best part? It’s a set-it-and-forget-it weeknight meal! I love meals like this because after a busy day, there’s nothing better than coming home to a warm, hearty crockpot full of chili. This recipe uses lean ground turkey, plenty of beans, and bold seasoning for that classic slow-cooked flavor we all crave. And instead of regular dumplings, I decided to top it off with fluffy cornbread pillows that cook right on top of the chili — they soak up all the goodness and make every bite even more comforting! Whether you’re meal prepping for a busy week or just need an easy dinner the whole family will devour, this Crockpot Turkey Chili with Cornbread Dumplings is a total winner. Serve it up with your favorite toppings like shredded cheese, sour cream, and green onions — and watch it disappear!

Crockpot Turkey Chili with Cornbread Dumplings

red bell pepper (seeded & chopped)

tsp minced garlic with red chili pepper

chili powder

black pepper

lb turkey

28 oz can crushed tomatoes

chicken stock

kidney beans (lightly drained)

bay leaf

14.75 oz can Mexican street style corn

Jiffy cornbread mix

milk

cheddar cheese

In a pan add olive oil, red bell pepper, yellow onion and minced garlic with red chili peppers. Saute for 1-2 minutes on medium heat. Add in the chili powder, garlic powder, cumin, black pepper and salt. Saute for about 5-7 minutes until veggies are translucent. Then, add in ground turkey, break it up, and cook until browned and cooked through.

Transfer that meat mixture into a crockpot and pour in the can of crushed tomatoes. Fill that can with the chicken stock, swish it around to get all the excess tomato sauce out, and pour it into the crockpot. Next, add in kidney beans, mexican style street corn, and the bay leaf.

Pop the lid on the crockpot and set it to high for 4 hours.

While that's cooking, in a bowl combine cornbread mix, milk, egg, and shredded cheddar cheese. Set it aside.

Once the chili has been cooking for 3 hours, use a cookie scoop to scoop out the cornbread batter, and pop it into the chili. Pop the lid back on the crockpot and let it cook for the remaining 1 hour - 1 ½ hours (a total cook time of 4 - 4 ½ hours) . Serve immediately!

https://www.youtube.com/watch?v=UnP-a2bc8x8

Crockpot 🦃 Chili with 🌽 bread dumplings! #crockpotrecipes #turkeychili

At one point in history Taco Bell removed their Doritos Locos Tacos from their menu. But, after the uproar from the community they swiftly put it back on. So, I decided to turn the Doritos Locos Tacos into a casserole and let me tell you it is wildly delicious! The best way to serve this after you make your masterpiece is topped with shredded lettuce, tomatoes, Taco Bell hot sauce, sour cream, and you are going to turn it into a taco salad. Even though there are doritos baked into this casserole instead of serving it with a fork, give a side of doritos to scoop up this taco casserole salad and oh baby it is good!! Make it!

Doritos Locos Taco Casserole

chuck

½ a yellow onion (chopped)

oz packet of taco seasoning

14.5 oz can fire roasted tomatoes

Rotel diced tomatoes and green chilis

½ tbsp taco seasoning

whole nacho cheese Doritos

oz freshly shredded colby jack cheese

For serving: shredded lettuce (tomatoes, sour cream, hot sauce)

Heat up a pan with olive oil and add in the ground beef. Break up the beef using a wooden spoon or meat masher and then add in the onions and garlic. Saute that on a medium high heat until the meat is brown. Once the meat is brown, use a paper towel and mop up most of the excess oil in the pan, leaving about 2 tbsp of oil in the pan. Then, shake in the packet of taco seasoning and saute that in with the ground beef.

Next, pour in the can of fire roasted tomatoes, Rotel, both cans of tomato sauce, and fill one of the empty cans of tomato sauce with a ½ cup of water, swish the water around to get the excess tomato sauce out, and pour that into the pan as well. Next add in salt and cracked black pepper and stir everything together. Now bring the pan to a boil, then lower it to a simmer, and let that simmer for about 10 - 15 minutes.

While that's simmering, in a large measuring cup or bowl, add in cream cheese, sour cream, cooked white rice, and 1 ½ tbsp taco seasoning. Mix that together until fully combined and set it aside.

Now it&#39;s time to assemble the casserole! Grease a large deep dish baking dish and begin layering:- Layer 1: Thin layer of the meat sauce - Layer 2: Half the creamy rice mixture - Layer 3: Take half of the Doritos, roughly crush them up, and sprinkle them over the top (don&#39;t crush them to small or they will become mushy) - Layer 4: Half of the freshly shredded colby jack cheese - Layer 5: More of the meat sauce - Layer 6: The rest of the creamy rice mixture - Layer 7: Freshly shredded cheddar cheese - Layer 8: The rest of the meat sauce - Layer 9: The rest of the Doritos, roughly crush them up, and sprinkle them over the top (don&#39;t crush them to small or they will become mushy) - Layer 10: The rest of the freshly shredded colby jack cheese

Bake it in the oven at 350°F for about 25 - 30 minutes. If the casserole starts getting too browned on top, spray a piece of aluminum foil with non-stick cooking spray, and place it spray side down loosely over the casserole to cover it.

Once it's done, garnish it with some shredded lettuce, tomatoes, sour cream, and hot sauce. Enjoy!

https://www.youtube.com/watch?v=1M3SR7GMZeM

I’m not crazy 🤪 MAKE IT! #doritoslocos #tacocasserole

If someone asked me what I wanted to eat for my last meal it would be this Creamy Bolognese over fettuccine! I have perfected this recipe over the years of cooking every type of Italian sauce you could imagine. This one with the perfect ratio of ground beef to pork, sauteed alongside mirepoix, garlic, and spices, and simmered in a tomato based sauce is truly the perfect Italian family meal! Now, there&#39;s two ways you can make this sauce, you can stop before adding the heavy cream or you can follow the recipe exactly as written and add the heavy cream to add a touch of milky creamy goodness to this savory sauce. I have made both ways and enjoyed them both, but that little creamy, slightly sweetened touch of luxury takes your bolognese sauce to a whole other level! So, I have a feeling once you make this it will likely replace your go to sunday sauce! Are you ready? Let&#39;s make it!

Creamy Bolognese

olive oil (divided)

carrots (peeled & diced)

celery (diced)

Salt & black pepper (to taste)

red pepper flakes (to taste)

lb pork

cabernet

28 oz can whole peeled tomatoes

water (divided)

oz jar passata

oz hunk of pecorino romano

pappardelle

heavy cream (optional)

basil leaves (ripped up)

pecorino romano (for garnish)

In a dutch oven or pot, heat up about 4 tbsp of olive oil. Once it&#39;s hot, add in carrots, celery, onion, salt &amp; cracked black pepper (start with 2 - 3 tsp of each and then add it to taste after that), and crushed red pepper flakes (to taste, add more or less depending on how much spice you prefer). Saute that on a medium heat for about 15 minutes or until translucent and slightly golden. Then, add in the garlic and saute that for just a few more minutes.

Next, add in the tomato paste and saute it for about 3 - 5 minutes. Now, add in the ground beef and ground pork and break it up with a wooden spoon. Shake in more salt &amp; cracked black pepper (layer the salt and cracked black pepper as you go after adding more ingredients). Also, drizzle in about 2 more tbsp of olive oil if needed when sautéing the meat (I ended up using 6 tbsp of olive oil total). Sauté the meat on a medium heat about 15 minutes or until cooked through and stir every 5 minutes.

Once the meat is browned, pour in the cabernet, and bring the pot to a boil. Once it comes to a boil, lower it to a simmer, and let that simmer for about 5 minutes. Next, pour in the can of whole peeled tomatoes and fill the empty can with a ½ cup of water, swish it around to get all the excess tomato out, and add that into the pot as well. Mash the whole peeled tomatoes up using a wooden spoon or a potato masher, add more salt &amp; cracked black pepper, and give that a stir. Then, pour in the passata, fill the empty jar with a ½ cup of water, put the lid on, shake it up to get all the excess passata out, and add that to the pot as well. Now, add in a pinch of sugar, a hunk of pecorino romano, and more salt, cracked black pepper, and crushed red pepper flakes if needed (to taste).

Give everything a stir and bring the pot to a boil. Once it comes to a boil, lower it to a simmer, and place the lid on the pot leaving it slightly ajar. Let that simmer for at least an hour, but you can leave it simmering for as long as you want (if you notice your sauce getting too thick as it's simmering, just add in more water).

Once that’s almost been simmering for an hour, bring a pot of water to a boil. Once it comes to a boil, salt the water, and add in your pasta. Cook the pasta according to the package directions until al dente.

Once the sauce has been simmering for at least an hour, stir in the heavy cream and rip in the fresh basil. Stir that all together and let that simmer for about 5 - 10 minutes. Then it&#39;s done!!

Serve the bolognese over the cooked pasta, toss it well, and garnish with some grated pecorino romano. Enjoy!

this was delish! when i normally do mine, instead of the cream, i add a good tbls of whole milk ricotta,

https://www.youtube.com/watch?v=BHl69nrByIk

Getting back to my roots 🇮🇹 Creamy Bolognese #bolognesesauce

I decided to make a ground beef casserole topped with cheddar bay biscuit mix and after using all of the most savory and delicious ingredients low and behold it tasted so delicious just like a cheeseburger on a biscuit, a cheddar bay biscuit! This recipe is super easy to make by combining the ground beef with some savory flavors such as garlic, onion, seasonings, white wine, and Campbell&#039;s soup. Once that&#039;s done all you have to do is prep the cheddar bay biscuits and assemble. I used freshly shredded cheddar cheese in this recipe, but feel free to use your cheese of choice. However if you&#039;re looking for a cheeseburger on a biscuit follow the recipe exactly as follows. Let&#039;s make it!

Cheeseburger on a Biscuit Casserole

tsp black pepper

½ tsp celery salt

½ tsp tony's creole seasoning (divided)

tbsp worcestershire

chardonnay

celery soup

¼ cups of milk (divided)

cheddar cheese (divided)

+ 1 tbsp chopped fresh parsley (divided)

salt (if needed)

11.36 oz box red lobster cheddar bay biscuit mix

tbsp butter (melted (optional))

Add your ground beef to a pan and ground it up. Drizzle in the olive oil and saute the meat on a medium-high heat until almost browned. Once the meat is almost browned, add in the garlic powder, cracked black pepper, celery salt, 1 tsp tony's creole seasoning, onion, and garlic. Saute that for a few more minutes until the meat is fully browned (if you have a lot of excess oil in the pan you can mop some of it up with a paper towel).

Top 10 beefy recipes from across the web

The most viewed beefy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Burger (Best Grillable Vegan ...

Mama’s Brown Rice (Not the He...

Best Ever Vegan Enchiladas With Hom...

Poor Man's Casserole

Crockpot Turkey Chili with Cornbrea...

Doritos Locos Taco Casserole

Creamy Bolognese

Cheeseburger on a Biscuit Casserole

Shepard's Pie Twice Baked Potatoes

Mama's Pot Roast

Top 10 beefy recipes from across the web

The most viewed beefy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burger (Best Grillable Vegan ...

Mama&#8217;s Brown Rice (Not the He...

Best Ever Vegan Enchiladas With Hom...

Poor Man's Casserole

Crockpot Turkey Chili with Cornbrea...

Doritos Locos Taco Casserole

Creamy Bolognese

Cheeseburger on a Biscuit Casserole

Shepard's Pie Twice Baked Potatoes

Mama's Pot Roast

The most viewed beefy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mama’s Brown Rice (Not the He...