Then, find 85 more delicious vegan recipes here! If you love this veggie burger recipe, try one of these fun cookout recipes next: They’d also be fantastic with sweet potato fries or any of these salad recipes:įor more salad ideas, check out these 37 best salad recipes! Since you’ll already have the grill going, I recommend serving these with grilled vegetables, grilled zucchini, or corn on the cob. If you simply like ketchup, mustard, and dill pickles, that’s fine too! When I’m in the mood for extra heat, I’ll even add a few pickled jalapeños. You can also grill them in advance and store them in the fridge for 3 to 4 days – they reheat surprisingly well! If you have leftovers, freeze them in an airtight container or freezer bag for up to 3 months.īuns out (suns out)! Load your veggie burger up however you like – I like mine with avocado or guacamole, sliced red onion or pickled red onions, mustard, Sir Kensington’s Avocado Mayo (not vegan) or Fabanaise (vegan), sprouts, and a squirt of sriracha or chipotle sauce on a homemade bun. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. You have a few options for prepping this veggie burger recipe ahead of time. To add even more flavor and to make them slightly juicy, brush them with vegan Worcestershire sauce (I like Annie’s brand) when they come off the grill. Brush them with vegan Worcestershire sauce after cooking. These veggie burgers aren’t intended to imitate a beef burger by any means, but they do have a wonderful meaty texture and flavor. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge.
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