Meet the ultimate vegan burger for summer.
These meat-free burgers combine sweet, savory, creamy, crunchy texture, and a little bit of spice all in one bite. It starts with a green pea guacamole mixed with peppery hot sauce, tropical mango, smoky cumin, garlic clove, zesty lime, and fresh coriander. The crown jewel — meaty Beyond Burgers — are topped with fresh greens, red onion, sliced tomato, the “guac,” plenty of sauce, and melty vegan cheese. Use whichever dairy-free cheese is available, but American-style slices from Daiya or Follow Your Heart will pair best with all the burger’s flavors.
The recipe was developed by Gustav Johansson, founder of Sweden’s biggest vegan food blog and Jonas Ylinenjärvi, the head chef behind Swedish mini burger chain, Bastard Burger, which is in the process of transitioning from serving meat to being a vegetarian and vegan establishment.
[amd-zlrecipe-recipe:212]Looking for more recipes that capture the spirit of summertime? These vegan tacos de jamaica are a good place to start. They feature tart Mexican hibiscus flowers — aka “jamaica” — cooked with golden brown onions, agave syrup, orange juice, and cilantro. Serve with corn tortillas heated on the stove, salsa, guacamole, sliced cabbage, and dairy-free cashew cream.
For something on the meatier side, try this homemade vegan steak. While the Beyond Burger is made from pea protein, this meat-free steak is made from vital wheat gluten, a protein-rich, flour-like ingredient popular for making vegan meat. Mushrooms, marsala wine, soy sauce, ketchup, miso paste, and a blend of herbs and spices up the savory, umami flavor. Serve with summery sides like vegan potato salad and grilled corn-on-the-cob.
If you’re looking to get more vegetables into your diet, a power bowl will always satisfy. This vegan tempeh bowl takes an Asian-inspired approach. Pan-fried tempeh crisps and caramelizes in a skillet after being marinated in a sweet-and-umami sauce and is arranged in a bowl with fluffy quinoa, sliced avocado, chickpeas, and any vegetables of your choice. It’s then topped with a creamy, dairy-free sauce made from tahini, orange juice, maple syrup, and apple cider vinegar.
This recipe was republished with permission from Javligt Gott
