Creamy Gravy Burger

There are all kinds of ways I could gourmet this burger up... but let's work with what we have in the kitchen!

2 ciabatta squares
Boca Original Vegan Meatless Burgers
1 package Hain Vegetarian Brown Gravy Mix
sliced onions
1 tbsp Daiya Mozzarella shreds

Makes: 2 sandwiches (with gravy to spare!)

 

1: Heat Boca burgers on medium with olive oil and sliced onions until thoroughly heated

2: Boil 3/4 cup water and add gravy mix and whisk together until completely mixed (directions for gravy call for 1 cup water, but I enjoy a thicker gravy)

3: Stir frequently until gravy thickens, then add Daiya

4: Assemble sandwich with Boca burger and onions and drizzle gravy over the top

 

Alternate Option: If you like open-faced sandwiches, you can toast the bottom part of the bread and leave the top off

Vegetable Stew

Great for the crockpot...and if you have the time, throw some bay leaves in there and let it sit all afternoon for an even more flavorful soup!

5 red potatoes

1/2 onion

2 peeled carrots

2 cans (or 3 1/2 cups) vegetable broth

1 package of vegetarian brown gravy

salt & pepper

Optional: small garden tomatoes

1: Add broth and gravy mix to crockpot and whisk together

2: Add chopped potatoes (I leave the skin on), sliced carrots and chunked onions to broth mix.  I also added some small red and yellow tomatoes that my friend gave me from her mother's garden
3: Add salt and pepper, cover the crockpot and cook on high for an hour, stirring a few times.  Eventually turn to low heat for another hour or two.  The longer you have to simmer it, the more the flavors will come out.

4: Serve immediately with some yummy oyster crackers (I used Premium brand, as the off-brands of crackers have whey in them)

Steak & Potatoes

Steak & Potatoes

(for 2)

4 large russet potatoes

4 Vegan Boca Burgers

1 packet of Hains Vegetarian Brown Gravy Mix

Daiya pepperjack cheese

1/2 red onion, sliced

parsley

Earth Balance vegan spread

cumin

soy milk

1: Peel and cut up four russet potatoes into small squares (cooks faster) and add to medium pot of boiling water.  Cook until tender, but not too soft, maybe 7 or 8 minutes.  Drain and set aside.

2: Splash a little olive oil in a nonstick pan and add sliced red onions.  Next add Boca patties and cook for approximately six minutes on medium heat.  Sprinkle a little cumin on top.

3: Before turning, make sure that you add a little more oil, as the burgers are prone to sticking, no matter which kind of pan you use.  Cook for six minutes on side two as well, sprinkling a little more cumin on top.

4: Remove from heat. slice with a spatula, add Pepperjack Daiya, COVER and set aside.  (Covering it while it's still hot will allow the Daiya to melt without overcooking your burger pieces)

5: Make the Hains Vegetarian Gravy as instructed, which is 1 cup boiling water to one packet, constantly stirring until thick.  I like to make my own gravies too (that recipe later!), but this was a quicker alternative.

6: Mash potatoes with a potato masher adding 2 tbsp Earth Balance, a splash of soy milk, white pepper and salt with a sprinkle of parsley.

7: Pile potatoes on plate, carefully adding the "steak" strips over the top.  Drizzle the gravy over the top and I'm telling you, I even surprised myself with how delicious this was!!

Optional side dish: Cheesy Cauliflower & Broccoli

Thanksgiving Meal

Ingredients & Directions:

• MASHED POTATOES
  (red & russet potatoes, rice milk, vegan butter, white pepper, parsley)
• VEGETABLE GRAVY
  (sauteed red onion, celery and red pepper, which I then pureed. I added vegetable broth, some potato starch to thicken, then a pinch of salt and pepper and let it simmer. Delicious!)
• BUTTER NOODLES
  (Barilla angel hair pasta, vegan butter, parsley)
• BANANA BREAD
  (homemade with rice milk and Ener-G Egg Replacer)