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

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Top 4 beefy recipes from across the web

The most viewed beefy recipes by Recipe Cart users, saved from over 6,000 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

The most viewed beefy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mama’s Brown Rice (Not the He...