Tzatziki Veggie Burger

In this recipe, my homemade Tzatziki adds a delicious Mediterranean twist to a basic veggie burger.

This recipe works best using hamburger-style veggie burgers, such as Morningstar Farms Grillers or Boca Original Vegan.

RECIPE:

1 veggie burger, hamburger-style
1 hearty round sandwich roll, preferably whole grain
1 large, thin slice of tomato
1 sandwich-size portion of leaf lettuce
1 heaping tablespoon Tzatziki, or more as desired

Cook the veggie burger according to the package directions.

Preheat broiler. Split the roll, and lay it open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place the cooked veggie burger on the toasted roll. Top with the tomato slice, lettuce, and tzatziki.

-- 1 serving

Veggie Burgers with Mushrooms, Peppers, and Provolone

This is one of my favorite ways to serve purchased veggie burgers.

I like this recipe best using hamburger-style veggie burgers. Mushroom/grain-based burgers work well also.

RECIPE:

1 tablespoon extra virgin olive oil
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced
1 red or green bell pepper, seeded and cut into julienne strips
Salt and freshly ground black pepper to taste
4 veggie burgers, preferably hamburger-style
4 slices provolone cheese
4 hearty round sandwich rolls, preferably whole grain

In medium to large skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and bell pepper, along with salt and pepper to taste. Saute for 6-10 minutes, until the vegetables are cooked through and most of the mushroom liquid has evaporated. Keep warm.

Cook the veggie burgers according to the package directions. Top each veggie burger with a slice of provolone at the end of the cooking cycle, so that the provolone starts to melt but doesn’t get too runny.

Meanwhile, preheat broiler. Split the rolls, and lay them open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place one of the veggie burgers on each roll. Top evenly with the mushrooms and peppers.

-- 4 servings

Mock Beef Tips with Tomatoes, Bell Pepper, and Olives

This was inspired by a recipe called Spanish Steak, which I found when I was a teenager in one of my mother's housekeeeping magazines. That recipe used cubed round steak, and was baked in the oven for over an hour.

Here I substitute Gardein Beefless Tips, which are naturally tender, and cook this tasty stew on the stovetop in less than half the time.

It's every bit as tasty as the original recipe, and much healthier - 100% vegan.

Serve this hearty stew with noodles, rice, or mashed potatoes, or just lots of crusty bread to soak up the tasty sauce.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1 (9-ounce) package Gardein Beefless Tips
1/2 cup chopped yellow onion
1 green bell pepper, cut into bite-size pieces
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (8 ounces) tomato sauce
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup pimiento-stuffed green olives, sliced

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the Gardein Beefless Tips and saute for about 5 minutes, until browned on all sides. Remove the Beefless Tips from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the drippings in the skillet. Add the onion and the green pepper, and saute over medium heat for 3-5 minutes, until soft but not brown. Add the garlic, and saute for another minute or two, over medium heat, until the garlic is soft but not brown.

Add the diced tomatoes, tomato sauce, bay leaf, and salt and pepper to taste. (Go easy on the salt, as the olives that you add later will be salty.) Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Uncover, add the Beefless Tips and the olives, and simmer uncovered, over medium heat, stirring occasionally, for about 10 minutes, until the sauce is reduced to a gravy-like consistency.

Discard the bay leaf, and serve.

-- 2-3 servings