Do you ever get a new cookbook and have trouble deciding what to make first? Usually I’ll flip through until something catches my eye, or other times I’ll look for a recipe that uses ingredients I want to use. For my first recipe from American Vegan Kitchen, I made the recipe the author said she liked best when I heard her speak at Books by the Banks.
This is the All-American Incrediburger, shown here topped with rice cheeze. I have a side of tots, baked beans, and (can you see it in back?) steamed yellow squash and zucchini thrown in for good measure. Eat your veggies, kids!
These burgers are made from TVP and wheat gluten; Alex was pleased to finally have a burger that doesn’t contain beans. They are steamed in foil and then grilled on a grill pan. Mine looks a little pink, which must be from the paprika, seasoned salt, and tomato paste.
The pickles are homemade. I like them sliced really thinly, and I used fresh dill. I’m still perfecting my pickle recipe, but I am really impressed by how easy and tasty homemade pickles are.
And if any of you don’t have the cookbook yet, good news: you can find the complete recipe here, on Vegan Appetite.