Sometimes you have to raid your pantry and freezer for an easy meal that doesn’t require much thought, but provides maximum satisfaction. We had two burgers kicking around in the freezer and figured why not use them outside of the usual burger and a bun. What I find funny about the packaging is how it says vegetarian/vegan, it really should just say vegan, but I suppose this appeals to more markets. I forget that not everyone knows what vegan means.
The burgers are incredibly good and have a solid texture, nothing too mushy. They’re easy to pan fry, 3 minutes on each side, and I suppose they’d be fine on a grill too if you’re so inclined.
What’s on the plate:
– Mashed potatoes (made with minced garlic, dehydrated onion, Earth Balance, unsweetened soy milk, and a dash of Himalayan salt)
– Garden salad (tomato, cucumber, carrot/broccoli/red cabbage julienne, and mixed greens with Renee’s Italian dressing)
– One Sol Cuisine Mushroom Rice Burger
– Mushroom gravy
The simplicity of this meal was incredibly satisfying. I would totally make this again and it really was a matter of throwing things together in a short time. Something about this meal reminded me of a 50’s meatloaf and potatoes dish, but a heck of a lot healthier.