Veggie Burger Benny

20 min

4 servings

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.

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).

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.