There are endless ways to make vegetarian or vegan burgers. We're also huge fans of using a mushroom as your patty. This one from Epicurious is made with pesto, provolone and roasted peppers.
What you will need:
Recipe for cranberry sauce (below) or store-bought cranberry sauce
Recipe for almond ailoli or store-bought vegan mayo
Yves chick’n burger patties (follow package directions) or other meatless patties
Recipe for mushroom and wild rice stuffing
Whole grain buns
-Place a spoon-full of mayo on each side of bun, then on bottom bun layer, place a scoop of cranberry sauce.
-Place chick’n burger patty on top of cranberry sauce, then top with grilled rice stuffing.
Ingredients for cranberry sauce:
3 cups cranberries
1/2 cup agave syrup
1/4 cup orange juice
pinch ground cinnamon
1/2 tbsp. vanilla extract
-Add all ingredients in small saucepan over medium high heat. When mixture starts to bubble, reduce heat to low. When cranberries are tender, remove from heat and enjoy.
Recipe for almond aioli:
1 cup water
1/2 cup blanched white almonds
1/2 cup hot water
1/2 tsp. salt
2 tsp. dijon mustard
1 tsp. fresh garlic
2 Tbsp. lemon
1 Tbsp. maple syrup
-In a blender, blend almonds, water, salt, maple syrup, chipotle, garlic and mustard
-While blender is running, slowly pour in olive oil in mixture until it thickens. Pour mixture into a bowl and fold in lemon juice
Ingredients for mushroom and wild rice stuffing:
1 cup brown & wild rice blend
2 1/4 cups vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 Tbsp. fresh chopped sage
1 Tbsp. fresh chopped thyme
1 tsp. salt
1 apple, cored and diced
1/2 cup dried cranberries
1/2 cup chopped pecans
2 Yves veggie apple and sage sausage, chopped or another veggie sausage brand
1/4 cup ground flax
-Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35 to 40 minutes, cooking until the broth is completely absorbed.
-While the rice is cooking, melt the coconut oil in a large pan over medium heat and sauté the onion and celery until tender, about eight minutes.
-Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender. Fold in chopped Yves veggie apple and sage sausage
-Work mix with hands until begins to come together
-Scoop on to burgers, enjoy!
Chef Lauren Marshall's notes:
"I worked on Nantucket for four years. My favourite place to grab a bite to eat was on the wharf in the middle of the town. There was an amazing sandwich shop there and I always ordered the “Turkey Terrific”. Basically it was holiday dinner between two slices of bread. So when I became vegan, I developed my favourite festive recipes that is entirely veg friendly."