Vegan Berger Style Cookies Recipes

THE BEST VEGAN BURGER (GF, SOY-FREE)

Steps:

• If your brown rice isn't cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
• Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they've taken on some color and have reduced by about half (see photo).
• Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
• Place the cashews in a food processor and pulse until cashews are a small, even crumb texture - about 10 pulses. Place the cashew crumbs in a bowl and set aside.
• Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
• Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
• Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
• Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

VEGAN "BERGER"-STYLE COOKIES

Steps:

• Make cookies:.
• Preheat oven to 350°F.
• Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
• Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
• Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
• Make fudge while cookies chill:.
• Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
• When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).