Hamburgers, hot dogs, sausages, chicken, ribs are the traditional fare at cookouts. Sometimes there's only hamburgers and hot dogs. Take these main dishes to your Memorial Day cookout and not only will you have something to eat, but you might get to share the joy of vegan food with others!
5 Grill Ready Main Dishes
- Field Roast Sausages
- Field Roast Frankfurters
- MorningStar Farms® Grillers® Vegan Veggie Burgers
- "Meaty" Vegan Burgers
- BBQ Tofu
The first 3 can be purchased.
These are the absolute best vegan sausages in the world. I am not exaggerating. The texture is not weird at all. I don't know how they do it, but I'm sure glad they do.
I didn't even know these existed until I went to their website to get a picture of the sausages. Oh, I bet they are delicious...I will definitely purchase a package the next time I'm near a grocery store that sells them. If you've tried them, let me know how they taste in the comments.
Not all of MorningStar's products are vegan, but I'm glad this one is. I like the smoky flavor of these burgers.
"Meaty" Vegan Burgers
Let me tell you. I've made my share of veggie burgers and black bean burgers, but I've never been satisfied with the texture, consistency...mouth-feel. Basically, I want more to my burger and I don't want to worry about it falling apart in the pan or on my plate when I eat it. I've worked with TVP quite a bit and have yet to master seitan (but I haven't given up). These 2 ingredients are the key to this burger.
Part of the challenge with veggie burgers is keeping it together. I know that vital wheat gluten does this well and I know that TVP has an excellent meat-like texture. So off I went on a Google search. This is the recipe I selected to try first and although the texture isn't perfect, it's much better than my past veggie and black bean burgers and the flavor is amazing. I ate about 3 of the burgers while the were cooling off!
I want to tackle adapting this recipe to make a breakfast sausage patty. If I'm successful, you'll hear about it.
Onto the recipe...
Yield: 20 sliders or 8 full-sized burgers
2/3 cup dry TVP
2 cups hot vegetable broth
1/4 cup vegan ketchup
1/4 cup vegan worcestershire sauce (I made my own using Martha's recipe a few weeks ago so I had it on hand)
1/2 tsp. molasses
2 Tbsp. olive oil
1 tsp. smoked or regular paprika
1 tsp. onion powder
1 tsp. liquid smoke (this is not in the original recipe)
1/2 tsp. salt ground black pepper
2 Tbsp. nutritional yeast
6 Tbsp. unbleached whole wheat flour
1-1/2 cups vital wheat gluten
- In a large bowl, pour hot vegetable broth over dry TVP and let it soften for 10 minutes.
- Add the remainder of the ingredients, except the vital wheat gluten, and stir to combine.
- Stir in the vital wheat gluten. You should have a wet dough, similar to wet seitan dough.
- Let the dough rest (for about 10 minutes) while you heat the oven to 350*F and line a 9x13 inch baking dish with parchment paper or spray with nonstick cooking spray.
- Form the dough into patties, place on the parchment-lined pan, and cover with foil.
- Bake covered for 30 minutes for full-sized burgers, or 20 minutes for slider-sized patties.
- At this point, either turn the patties, baste with barbecue sauce or olive oil and bake for 15 more minutes uncovered (or 10 for smaller patties), or grill on lowish heat for 5 to 7 minutes per side.
If you haven't read my Secret to Perfect Tofu technique and watched the video, go do that.
So for this recipe, you're going to do 2 things using that technique.
- Use barbecue sauce as your marinade.
- Grill the tofu after you bake it, just long enough to add a little smoky flavor and grill marks.
I know restaurant chefs who use this technique and their tofu is amazing. I bet this recipe would change the minds of anyone who's ever said, "I don't like tofu."
Don't forget! Let me know if you've ever had Field Roast's Franks in the comments.