Have you tried the Impossible burgers? They’re vegan burgers that, like Beyond Meat burgers, taste really similar to beef burgers but are made from plants. They’re starting to carry them in some restaurants and Josh tried one at Punch Bowl Social at the Battery a while ago and loved it, so when I found this recipe on Pinterest claiming they taste like them I had to give it a try! I usually make burgers from black beans and I’ve tried all kinds, but I’ve been wanting to try using beets in the burgers which gives them the pinkish color when raw and it uses tempeh as the protein source. It also has liquid smoke which gives it that grilled flavor! They weren’t hard to make if you have a food processor because it does most of the work, and I decided to leave out the oil and bake mine on parchment.
These were a hit! Josh said they are probably the best burgers I’ve ever made, and I’ve made a lot. They had a firmer texture so they stayed put when you bit into it and weren’t super mushy in the middle. I found some Chao Original Creamy vegan cheese slices in the fridge that I bought a while ago before I went oil-free and saw that they were about to expire so I used a few slices on Josh’s burgers. That’s definitely the best vegan cheese I’ve tried so far, so if you want a cheeseburger I would say try that kind out. It melted when I flipped the burgers and added the cheese for the last few minutes in the oven. I always serve my burgers on toasted Ciabatta rolls with avocado, lettuce, and this time ketchup and mustard. I baked them on parchment on 425* for 20-25 minutes and flipped them for the last 10 minutes. They were extremely tasty!
I followed the recipe below:
For the fries, I cut up some gold potatoes (my favorite because they get so fluffy) and laid them on parchment and then sprinkled them with salt, pepper, garlic powder, and smoked paprika then baked on 425* for 35-45 minutes. They got super crispy on the outside and fluffy on the inside.