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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Cheeseburger Bowl
 Categories: Vegetarian
      Yield: 1 Serving
 
    1/2 md Russet potato (100 g);
           - cut into 1/2" wedges
      2 ts Olive oil (10 ml)
    1/4 ts Kosher salt (1.5 g)
    1/8 ts Garlic powder (0.4 g)
    1/8 ts Black pepper (0.3 g);
           - freshly ground
    1/8 ts Crushed red pepper flakes
           - (0.1 g); to taste
      1 ts Corn starch (3 g)
    1/4 c  Textured vegetable protein
           - (TVP); rehydrated in:
     25 g  Dry vegetable broth
      1 ts Liquid smoke
      1 ts Paprika
      1 ts Garlic powder
      1 ts Onion powder
    1/2 tb Oil (7.5 ml)
      2 tb Red onion (20 g); chopped
      1 ts Browning (5 ml);
           - for deeper flavor & color
           - (optional)
    1/4 c  Greek vegan yogurt (60 ml)
  1 1/2 tb Ketchup (22.5 ml)
    3/4 ts Yellow mustard (3.75 ml)
    1/2 tb Sweet pickle relish
           - (7.5 ml)
    1/2 ts White vinegar (2.5 ml)
    1/8 ts Garlic powder (0.25 g)
    1/8 ts Onion powder (0.25 g)
      1 pn Smoked paprika;
           - scant (optional)
      1 tb Nutritional yeast
           Salt & black pepper;
           - to taste
           Seasoned plant protein;
           - from above
           Crispy potato wedges;
           - from above
           Vegan cheese; shredded
           Lettuce & spinach; handful
           Dill pickles; a few, sliced
           Tomatoes; sliced (optional)
           Red onions;
           - sliced (optional)
 
  Preparation time: 15 minutes
  Cooking time: 25 minutes
  
  With 30 grams of protein per serving, this Vegan Cheeseburger Bowl is
  a satisfying meal prep recipe made with everything but the bun!
  
  Potato Wedges:
  
  In a bowl, toss potato wedges with olive oil, seasonings, and
  cornstarch until evenly coated.
  
  Air fry at 400?F for 15 minutes, shaking halfway, until golden and
  crispy.
  
  Vegan Burger Meat:
  
  Heat oil in a pan over medium heat.
  
  Saute red onion until soft, about 5 minutes.
  
  Add rehydrated pea protein and seasonings. Stir well to combine.
  
  Add browning, stir to combine again, and cook for 5 to 8 minutes until
  slightly browned. Set aside.
  
  Burger Sauce:
  
  Whisk all ingredients together in a small bowl until smooth. Adjust
  salt, tang, or sweetness to taste. Store covered in the fridge for up
  to 5 days.
  
  Putting it All Together:
  
  In a bowl, layer greens, potato wedges, and protein.
  
  Top with shredded cheese and pickles.
  
  Drizzle generously with burger sauce.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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