The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes

The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes

Joni Marie Newman

Language: English

Pages: 460

ISBN: 2:00057799

Format: PDF / Kindle (mobi) / ePub

Hold on to Your Buns, the Burger Revolution Has Begun!

The Best Veggie Burgers on the Planet takes the popular veggie burger to the next level of freshness and flavor, with more than one hundred daringly delicious, internationally inspired vegan burgers—burgers that stack up to any patty around (meat-full or meat-free) and will wow not only your vegetarian and vegan friends, but all the skeptics too. In fact, we're pretty confident they'd top the charts in any potluck popularity contest they might find themselves in.

The incredible recipes you'll find inside have been expertly designed to suit your every craving and desire, and include such favorites as: Sweet Caramelized Onion Burgers Korean BBQ Burgers Garlicky Ranch Potato Burgers Jalapeño Cornbread Burgers Curried Chickpea and Broccoli Burgers Three Pepper Stir-Fry Burgers BLT and Avocado Burgers Black Bean Tamale Burgers with Mole Sauce Oktoberfest Kraut Burgers Sun-Dried Tomato and Artichoke Burgers

With The Best Veggie Burgers on the Planet, you'll find 101 ways of looking at burgers in a whole new way. Let's get this "patty" started!

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teaspoon liquid smoke 1/2 cup (60 g) nutritional yeast 1 tablespoon (8 g) garlic powder 1 tablespoon (8 g) onion powder 1/4 cup (64 g) peanut butter 1/4 cup (60 ml) pure maple syrup 1/4 cup (60 ml) vegetable oil 1/4 cup (68 g) barbecue sauce, store-bought or homemade (page 183) Salt and pepper Oil, for frying (optional) DIRECTIONS: In a large microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes.

(96 g) TVP granules 3 tablespoons (24 g) taco seasoning, store-bought or homemade (page 184) 1 cup (235 ml) water or vegetable broth 1/4 cup (60 ml) canola oil 1 can (15 ounces, or 420 g) black or pinto beans, drained 1 bunch fresh cilantro, leaves chopped (stems discarded) 1 cup (144 g) vital wheat gluten flour 1 cup (125 g) all-purpose flour 3/4 cup (180 g) nondairy sour cream, store-bought or homemade (page 191) DIRECTIONS: Preheat the oven to 350°F (180°C, or gas mark 4). Line

onion and garlic until fragrant, 3 to 4 minutes. Add the tofu and sauté for 10 to 12 minutes, or until golden. Lower the heat and add the nutritional yeast, turmeric, ground mustard, dill, and paprika. Fold until well coated, then remove from the heat and let cool. Add the mayonnaise and mustard. Mix well. Add the salt and pepper to taste. Keep refrigerated until ready to serve. YIELD: ENOUGH FOR 8 WRAPS OR SANDWICHES RECIPE NOTE I like to cut my tofu into tiny cubes for this recipe,

to use. YIELD: 1 cup (240 G) Quick and Simple BBQ Sauce WHEAT FREE It takes longer to drive to the store and buy a bottle than it does to simmer up your own sweet and sassy barbecue sauce! INGREDIENTS: 1 tablespoon (15 ml) olive oil 1 yellow onion, finely diced 16 ounces (454 g) tomato sauce 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons (30 ml) apple cider vinegar 2 tablespoons (44 g) molasses 1/2 teaspoon freshly ground black pepper 2 tablespoons (40 g)

to the Jamaican Jerk Burger on page 140. INGREDIENTS: 1 cup (235 ml) pineapple juice 1/2 cup (120 ml) orange juice 1/4 cup (60 ml) olive oil 1 cup (181 g) crushed pineapple 1 cup (135 g) pomegranate seeds 1/2 cup (50 g) finely chopped scallion Salt and pepper DIRECTIONS: In a stockpot, bring the pineapple juice, orange juice, olive oil, and crushed pineapple to a boil. Lower the heat to a simmer and simmer for 20 minutes. Remove from heat and stir in the pomegranate seeds,

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