Veggie Burger Benny
Ingredients
- 1 cup cashews, soaked overnight
- 1⁄2 can (14 oz/400 ml) coconut milk
- 1⁄4 cup water
- 1 tbsp Lemon Dilly Dip Mix
- Sea Salt, to taste
- 1 recipe prepared Veggie Burger, made into 8 sliders, warmed
- 1⁄2 cup uncooked quinoa
- 1 1⁄2 cups hot water, divided
- 1 small zucchini
- 1 pkg Veggie Burger Mix
- 1⁄2 lemon
- 2 tbsp oil
- 4 burger buns
- 1⁄4 cup prepared Big Burger Sauce, optional
- 2 tbsp Big Burger Sauce Mix
- 1 cup light mayonnaise
- 2 tbsp ketchup
- 1 tbsp relish
- 2 cups baby spinach
- 4 plum tomatoes, halved and roasted
- 1 avocado, sliced
Preparation
- Make hollandaise sauce by combining cashews, coconut milk, water, and dip mix in a blender. Blend to a smooth creamy consistency. Taste and season with salt, if desired.
- Place two sliders on each plate. Top each with baby spinach, roasted tomatoes, and avocado slices.
- Top with hollandaise sauce.
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 29 g (Saturated 8 g, 0 0 g), Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 44 g (Fiber 13 g, Sugars 8 g), Protein 17 g.
Tips
Roast tomatoes in oven at 400°F until soft, about 20 min.
Try this recipe with Epicure’s Hollandaise Sauce (note: this blend is not vegan).
Perfectly Balance Your Plate
Serve with 1 cup arugula. Squeeze fresh lemon juice on top.