Your favourite chicken-free patty (Fry's Family Foods schnitzels are delish)
2 spring onions, chopped
1-2 tablespoons egg-free mayo
1 teaspoon Dijon mustard
1/2-1 teaspoon dried dill
juice of 1/2 a lemon
1 Turkish roll, toasted
Shredded lettuce and cucumber slices, to serve
The Italian Shroom
1 large portobello or field mushroom
1 teaspoon soy sauce
8-10 leaves fresh basil, chopped
1 teaspoon balsamic vinegar
1 tablespoon pine nuts, chopped
1 teaspoon olive oil
Sourdough roll, toasted
Caramelised onion, avocado slices, tomato and baby spinach, to serve
Troppo Aussie Burger
Grill or panfry your meat-free patty of choice until cooked. Melt a slice of dairy-free cheese on top.
Then simply assemble your burger the way you like it!
I Can't Believe It's Not Chicken Burger
Barbecue on the flat plate or panfry your chicken-free patty of choice.
To make up the dressing, simply mix the spring onions, egg-free mayo, Dijon mustard, dried dill and lemon juice together. Season to taste with salt and pepper. Then simply spread the dressing on your toasted Turkish roll then layer your heart away. Devour!
The Italian Shroom
Carefully cut a crosshatch pattern on the cap side of your mushroom (this helps it cook evenly), then barbecue or panfry until tender. Remove from the heat, brush with the soy sauce and allow to soak in.
Make the dressing simply by mixing up the basil, balsamic vinegar, pine nuts and remaining teaspoon of olive oil.
Put the grilled mushroom on your toasted roll, spoon over the dressing, the pile up the remaining topping ingredients. Remember to lean over when you take a bite of this one, things can get juicy.
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