Vegan Family Meals by Ann Gentry

Author:Ann Gentry [Gentry, Ann]
Language: eng
Format: epub, mobi
ISBN: 978-1-4494-0852-7
Publisher: Andrews McMeel Publishing LLC
Published: 2011-11-16T16:00:00+00:00

Burger in a Salad with

Caramelized Onions,

Avocado, Tomatoes, and

Thousand Island Dressing

This is a homemade black bean veggie burger served atop salad greens with the works: caramelized onions, roasted red peppers, avocado, tomatoes, and even tempeh bacon, if you like. It’s an excellent way to enjoy a burger without the bun, and with some extra vegetables. Those watching their wheat intake will appreciate that this recipe is gluten-free. Serves 4

CARAMELIZED ONIONS

2 tablespoons olive oil

2 tablespoons vegan butter

3 pounds Spanish onions, sliced

1 teaspoon fine sea salt

1 tablespoon mirin

DRESSING

½ cup vegan mayonnaise

⅓ cup ketchup

3 tablespoons sweet relish or minced sweet pickles

2 tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon Dijon mustard

¾ teaspoon fine sea salt

½ teaspoon paprika

¼ teaspoon freshly ground black pepper

SALAD

1 large carrot, peeled

1 medium beet, peeled

6 to 8 cups mixed baby lettuces

Fine sea salt and freshly ground black pepper

ASSEMBLY

½ cup sliced store-bought roasted red peppers

4 Black Bean Veggie Burgers (recipe follows)

1 avocado, peeled, pitted, and diced

2 ripe tomatoes, cut into wedges (optional)

Maple Tempeh Bacon (page 25), coarsely crumbled (optional)

Caramelized Onions: Heat the oil and vegan butter in a large, heavy skillet over medium heat. Add the onions and salt. Cook, stirring often, until golden brown, about 1 hour. Add the mirin and cook until the onions are brown, about 15 minutes.

Dressing: Whisk all the ingredients in a medium bowl to blend.

Salad: Cut the carrot and the beet with a mandoline into long, thin curly shoestrings, or use a vegetable peeler to cut them into long shavings. Toss the carrot, beet, and mixed baby lettuces in a large bowl with enough dressing to coat lightly. Season the salad to taste with salt and pepper.

Assembly: Mound the salad in the center of each of 4 plates. Spoon some of the caramelized onions and all of the roasted peppers over the burger patties and arrange a smothered patty on each plate with the salad. Reserve any remaining caramelized onions for another use. Scatter the avocado, tomatoes, and tempeh bacon, if using, over the salad and serve.

Black Bean Veggie Burgers While I use these homemade veggie burgers in my Burger in a Salad recipe, they’re also delicious served in a hearty whole-grain bun with all your favorite burger fixings. My family members enjoy customizing their own burgers, so I set out an assortment of toppings and let everyone stack their own. Thinly sliced red onions, sliced tomatoes, mashed avocado, vegan cheese slices, stone-ground mustard, and vegan mayonnaise are must-haves at our house. Be sure to begin preparing this recipe ahead of time; the burgers need to chill for at least 2 hours before they’re cooked. Makes 12 patties

3½ tablespoons neutral cooking oil, plus more as needed

1 cup finely diced onion

4 teaspoons minced garlic

2 cups finely diced peeled yams

⅔ cup finely diced peeled carrots

½ cup finely diced celery

2½ teaspoons fine sea salt

2 teaspoons finely diced jalapeño chile

2½ teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon paprika

⅔ cup fresh corn kernels, or frozen corn kernels, thawed

½ cup finely diced red bell pepper

½ cup corn flour (not cornmeal)

4

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