Category Archives: Burger

♥ Southwestern Pulled Soy Curl Sliders

I guess there was a game on today. Despite all the hype, I can’t even tell you which teams played today. What’s more, I just don’t care.

I’ve wanted to make a meatless version of the bar menu favorite–sliders–for a while now. And today seemed like the appropriate day to do it. Butler Soy Curls are the perfect stand-in for pulled pork or beef. After several hours in the slow cooker simmering in the traditional spices, the “meat” is melt-in-your-mouth tender. I think this recipe could easily fool any meat-eater in a blind taste test. Hey, wouldn’t that be fun?!

I served these sliders on our favorite homemade buns. J likes his sandwich with coleslaw; I like mine with a slice of Tofutti American cheese.

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Southwestern Pulled Brisket Soy Curl Sandwiches

Adapted from this recipe.

Ingredients:

1 package soy curls, re-hydrated (1-1/2 pounds)

2 Tablespoons canola or safflower oil

1 sweet onion, halved and thinly sliced

5 cloves garlic, peeled and smashed

1 Tablespoon chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 cup apple cider vinegar

1-1/2 cups filtered water

1 14.5-ounce can diced tomatoes with juices

2 whole canned chipotle chilies in adobo sauce (that’s 2 chilies, not 2 cans), chopped

2 bay leaves

1/4 cup molasses

Hamburger or slider buns (try this wonderfully easy bread machine recipe)

Pickled jalapenos, optional

Tofutti American cheese slices, optional

Coleslaw, optional

Directions:

Place the soy curls in a large bowl and cover with filtered water; let sit about 15 minutes.

Heat the oil in a large deep-sided cast iron skillet. Add the onion, garlic, chili powder, coriander, cumin, sea salt and black pepper to the skillet and stir until fragrant, not more than a few minutes.

Add the vinegar and boil until it’s almost gone, scraping the bottom of the pan with a flat wooden spoon. Add the water, tomatoes with juices, chipotles, bay leaves, and molasses. Stir well and remove the skillet from the heat.

Add the soy curls to the slow cooker crock, tearing apart the longer curls. Pour the sauce over the soy curls and stir well. Cover the slow cooker and set the temperature to ‘low’. Cook 6 hours.

To serve, remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos, a slice of cheese or coleslaw.

♥ It Really IS A Vegan Burger

It’s been a rough few days in Vegan Land. Unless you are living under a rock, you have already heard about the VegNews scandal. Ad nauseam.

So, VegNews lied. So, VegNews took the easiest and most cost-effective path available to them, despite the  fact that it was outright deceit. They used stock photos of burgers, ribs, stews, etc. to represent vegan meals in their vegan magazine. And, to add insult to injury, VegNews handled their PR nightmare very poorly. But, I’m over it. Really.

What I am not over, however, is the fallout in the vegan community. Call me naïve, but I have never witnessed so much hateful dialogue on vegan blogs and Facebook pages before. And this is among vegans! So, VegNews betrays our trust and our vegan ideals and, in response, we turn on each other?!

To make matters worse, the story was picked up by news syndicates such as CNN, The New York Times, and NPR. The comments on those websites are not  kind to vegans, or veganism, either. The air of smug self-satisfaction is palpable: of course the magazine used meat photos . . . because vegan food isn’t appealing or satisfying! To my thinking, that perception is the real tragedy of this unfortunate situation. And that perception could not be more wrong.

Of course, the general sentiment (as well as a lot of jokes at the collective vegan expense)  is that malnourished vegans are deprived and frustrated wanna-be-meat-eaters. That is, we are deprived and frustrated by our inability to duplicate the taste of meat for our sanctimonious and holier-than-though enjoyment. Heh?! Say what?!

I choose to respond thusly:

My (not professional) stock photo of a vegan "burger".

Okay, I will concede that one (ignorant) point. I haven’t been able to “duplicate” the taste of meat. What’s more, I do not want to! It is true, my Portobello mushroom burger does not taste anything like dead cow. It tastes better! Deprived? No. Frustrated? No. Satisfied? Oh, yes! [And about 1/3 of my total daily protein requirement, too (according to NutritionData.com).]

To enjoy this better-than-beef “burger”: caramelize sliced red onion in olive oil over medium heat and add a generous splash of balsamic vinegar toward the end of the cooking time. In a separate skillet, gently cook the Portobello mushrooms over medium heat and brush them frequently with good quality balsamic vinegar. When  the mushrooms are tender, place the mushrooms and onions on prepared buns with a slice of non-dairy cheese and condiments/burger fixings of your choice.

We enjoy our Portobello burgers on homemade bread machine buns* with  the caramelized onions, Vegenaise, romaine lettuce and pepper jack cheese from The Ultimate Uncheese Cookbook.  And a serving of sweet and tangy sandwich slaw on the side. And J’s “kickass” homebrew in the background.

* Note: I made the buns whole wheat by substituting the total flour amount in the original bun recipe with 2-3/4 cups + 1 Tablespoon white whole wheat flour + 3 Tablespoons soy flour. I also added in 2 extra tablespoons of warm water to adjust for the high altitude.

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If you’re feeling like I am (disillusioned and worn out from the VegNews fallout and negativity), I offer you some diversion therapy: squirrel antics on the other side of the dining room window!

Deprivation. Longing.

Big dude: problem solved.

Big dude: squirrel acrobatics.

Little dude: everyone wins (except the displaced birds).

Little dude: he takes matters into his own hands (paws?).

More deprivation. More longing.

As you can see, there ain’t no deprivation in this vegan house!

Although, the frustrated cats may beg to differ.