ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
- Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
- Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
- Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
- Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
- Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
- Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
- Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.
FAKEN (VEGGIE BACON)
This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice.
Provided by HOLLY BOXRUD
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
- Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 11.8 g, Cholesterol 15.3 mg, Fat 8 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 3.7 g, Sodium 311.6 mg, Sugar 6.4 g
VEGGIE BACON SLAW
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 269 calories, Fat 16g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 423mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 9g protein.
BACON, SLAW AND TOMATO SANDWICH
My neighbor had this sandwich at her get together this past weekend and it looked terrific.There was an assortment of course but these didn't last long. This is the slaw recipe Recipe#460238
Provided by Annacia
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, fry the bacon over medium heat until it's crispy, set it aside on a paper towel to drain.
- Toast the bread so that it's crisp and brown on the outside, and firm but softer on the inside. Let the slices cool briefly, then spread equal amounts of mayonnaise on each slice.
- Spread the 1/4 cup slaw on two of the slices of bread. Cut the tomatoes into 1/4-inch-thick slices. Arrange the slices evenly on top of the slaw, and season them with a sprinkling of salt and a generous amount of pepper.
- Top with the bacon and the other piece of bread. Press each sandwich down gently, and cut it in half diagonally with a serrated knife.
FENNEL AND CABBAGE SLAW-VEGETARIAN
A popular recipe from Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget. I have changed it to make it vegetarian, using veggie bacon instead of real bacon. Enjoy! :O)
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss the fennel, cabbage, scallions, and veggie bacon together in a medium bowl.
- Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl.
- Add the dressing to the slaw and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 140.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 11.5, Sodium 236.5, Carbohydrate 11.1, Fiber 2.5, Sugar 3, Protein 2.6
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