Vegan BBQ Burgers with Amazing Barbecue Sauce

These are amazing!!! The gardein was a super ingredient in these burgers. They came together really easily when making them into patties. The best part was how unbelievably tasty they are!

And the BBQ sauce is so deelish and perfect for everything else you would ever want with a condiment! It was great that I had extra left over sauce to savor for weeks 🙂

I served this with Cucumbers with Creamy Dill Dressing and Summer Corn & Zucchini Salad with Citrus Dressing. Pretty much the perfect meal!!!

Amazing BBQ Sauce bubbling away

Vegan BBQ Burgers
Makes 8 -12 amazing burgers

1 ½ cup onions, chopped
1 ½ teaspoon Earth Balance
1/3 cup nutritional yeast
½ cup tahini
2 tablespoons paprika
2 teaspoons salt
4 cups Chick’n Scallopini Gardein, roughly chopped
2 cups Barbecue Sauce (recipe below)

  1. Preheat oven to 350 degrees. Coat a baking sheet with oil spray. In a skillet, sauté onions in Earth Balance until soft. In a bowl, combine nutritional yeast, tahini, paprika, and salt. Add onions and combine.
  2. In a food processor, combine half of the mixture and 2 cups of Gardein and blend together, adding Gardein gradually. Set aside and repeat with the other half of the mixture and Gardein.
  3. Form mixture into 1-inch-thick patties, and place on prepared baking sheet. Bake uncovered for 45 minutes. Pour 2 cups of barbecue sauce over patties, and increase heat to 375 degrees. Bake for 20 minutes or until well done. Serve with extra barbecue sauce on the side.

Amazing Barbecue Sauce
Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2  cups tomato sauce
2 cups water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1 1/2 teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 tablespoon tamari
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

  1. In a medium pan over high heat, add oil. Sauté onion and garlic until onions are translucent. Add tomato sauce, cup of water, agave, molasses, mustard, salt, allspice and red pepper flakes. Bring to a boil, reduce heat, and let simmer for about an hour.
  2. Add second cup of water, tamari, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over burgers.

Cooked Burgers before the Sauce

Uncooked

Parent’s Dinner Party – Vegan Seitan Piccata, Creamed Spinach & Creamy Polenta

YUM YUM YUM!!! If you want a meal to impress here you go 🙂

Candle 79 is one of my favorite vegan restaurants! And one of my fave dishes there is the Seitan Piccata.  I adapted this dish from their recipe and it was super deeeeelish! I am sure this sauce would work on tofu, tempeh, etc…  soooo yummy!!

I knew both our dads love Creamed Spinach and Polenta so I wanted to make it for them vegan style 🙂 It was super creamy and super amazing!! I doubled the recipes below to make sure we had enough and we were happy to have some left over! They were sooo good!

I love meals where people are like…”How is this vegan?!” This wasn’t the most low-fat of meals but it sure was amazing!! Creamed spinach and creamy polenta is not everyday food for us, but it was perfect for a special occasion.

I LOVE my warming drawer! Everything was ready to go for dinner, yet I had a clean kitchen perfect for the party!

This made a lot of sauce! Was great for meals that week as well 🙂

I cooked this down a little further, but it was still so rich and creamy! YUM!

YUM! Polenta Goodness!

Vegan Seitan Piccata
adapted from Candle 79 in NYC
Serves 6
1. Dredge seitan cutlets in flour, shaking off excess.
2. Heat 2 Tbs. olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
3. Add remaining 2 Tbs. olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
4. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.

  • 6 seitan cutlets, rinsed and drained (I used 12 cutlets – Gardein Lightly Seasoned Chick’n Scallopini)
  • Whole-wheat flour for dredging
  • 4 Tbs. olive oil, divided
  • 1/2 cup chopped shallots
  • 2 Tbs. drained capers
  • 1/2 tsp. minced garlic
  • 1/2 cup dry white wine  (I used red instead)
  • 2 Tbs. fresh lemon juice
  • 1/2 cup low-sodium vegetable broth
  • 2 Tbs. nonhydrogenated vegan margarine
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • Large caper berries or lemon slices, for garnish, optional

Vegan Creamed Spinach

  • salt
  • 1 1/2 pounds fresh spinach
  • 3/4 cup soy creamer
  • 3/4 cup plain soy milk
  • 2 tablespoons canola oil
  • 2 tablespoons all purpose flour
  • grated nutmeg
  • fresh pepper

1. Large pot of water with salt – boil
2. Put spinach  for about a minute then drain and rinse with cold water to stop the cooking process, then chop spinach
3. Place oil in broad saucepan on medium-low, add flour and cook stirring consistently till golden, then stir in creamer/milk
4. Add spinach and bring to a boil until spinach has absorbed most of liquid and sauce is thick, about 15-25 minutes
5. Add nutmeg, salt and pepper and season to taste

Vegan Creamy Polenta

  • 1 cup vegan creamer
  • 1 cup plain soy milk
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 1/2 cups coarse cornmeal
  • 4 tablespoons Earth Balance
  • fresh ground black pepper

1. In a medium saucepan bring the creamer, soy milk and the water to a boil.
2. Add the salt and then gradually add the polenta while stirring.
3. Reduce the heat to maintain a simmer, stirring constantly.
4. The polenta should be smooth and large bubbles will pop on the surface.
5. Cook until very thick but not stiff, about 5 to 7 minutes.
6. Remove from heat and add earth balance and pepper.
7. Enjoy!!

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