Mastering the Art of Vegan Cooking Giveaway [ended] + Korean Kimchi BBQ Burger Recipe

shannon_MasteringTheArtOfVeganCooking_HCWhy We Love Mastering the Art of Vegan Cooking

We were fans of Annie and Dan Shannon’s Betty Goes Vegan cookbook—which included this go-to tempeh taco recipe—and Mastering the Art of Vegan Cooking is their latest effort. Rather than focusing on vegan versions of retro comfort-food classics, MTAVC is more about stocking your pantry, stretching your grocery budget and being smart about meal planning and using leftovers. Simple recipes like Ginger Plum Oatmeal, Greek Baked Tofu “Egg” Cups and Pumpkin Spinach Orzo (which uses up leftover pumpkin soup) are solid staples to have in any vegan’s recipe rotation. Note that many (but not all) recipes do call for meat substitutes, which may or may not be your thing, but there are plenty of substitute-free vegan recipes to love, plus Annie’s gorgeous and colorful food photography—a big bonus in any cookbook!

About Mastering the Art of Vegan Cooking

Annie and Dan Shannon have appeared on the Today Show, Oprah.com, the Kitchn, in BUST magazine and numerous other media outlets, publications and food festivals promoting compassionate living. Their first book, Betty Goes Vegan,won VegNews magazine’s Cookbook of the Year award in 2013. Inspired by the recipes and cost-saving techniques used during the Depression and World War II, the Shannons have now figured out how to get the most out of what you’ve already invested in so that you can spend less and get more. With recipes like Korean Kimchi BBQ Burgers, Irish Stout Stew, Rosemary Chicklins and Dumplins, and Salted Caramel Skillet Cake, MASTERING THE ART OF VEGAN COOKING offers a way to making eating vegan both affordable and delicious.

Korean Kimchi BBQ Burger Recipe from Mastering the Art of Vegan Cooking

Korean Kimchi BBQ Burger Recipe

Yield: 4 burgers

Korean Kimchi BBQ Burger Recipe

These vegan burgers combine signature sweet Korean BBQ sauce with a “beefy” veggie burger and spicy kimchi to create a filling dinner that's just $2.68 per serving.

Ingredients

    Burger
  • 2 cups Lightlife Gimme Lean Burger or Match Vegan Meats Burger
  • 1 green onion, diced
  • 1 tablespoon blackstrap molasses
  • ½ teaspoon ginger paste
  • 1 tablespoon soy sauce or Bragg’s Liquid Aminos
  • Dash of vegan liquid smoke
  • ½ teaspoon onion powder
  • 1 clove garlic, minced
    BBQ Sauce
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • Dash of vegan liquid smoke
  • 1 tablespoon Sriracha or Thai chili sauce
  • ¼ cup applesauce
  • 2 teaspoons agave nectar
  • 2 teaspoons sesame seeds
  • ¼ teaspoon ginger paste
  • 1 clove garlic, minced
    To Assemble
  • 2 tablespoons sesame oil
  • 4 whole wheat hamburger buns
  • 1 cup vegan kimchi (read labels to make sure yours is vegan; some contain fish sauce)

Instructions

  1. Make the burger: In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended. The molasses is really sticky, so this is kind of messy and weird, but it’s totally worth it. Promise.
  2. Form the mixture into 4 patties about the size of your hand. Place them on a plate, cover with plastic wrap, and refrigerate for 5 minutes.
  3. Meanwhile, make the BBQ sauce: In a small bowl, whisk together all the BBQ sauce ingredients. Set aside.
  4. In a cast-iron skillet or frying pan, heat
  5. 1 tablespoon of the sesame oil over medium heat. Working in batches, fry the burgers until lightly crispy around the edges, then reduce the heat to low and brush the burgers with
  6. BBQ sauce. Flip and coat the burgers a few times to get a nice saucy patty, but watch out for the hot oil. Repeat with the remaining burgers, adding the remaining oil after the first batch.
  7. Toast the burger buns while the burger patties are cooking.
  8. Serve each burger in a toasted bun with lots of kimchi on top.

Notes

Excerpted from the book MASTERING THE ART OF VEGAN COOKING by Annie and Dan Shannon.  © 2015 by Annie and Dan Shannon.  Reprinted by permission of Grand Central Life and Style.  All rights reserved.

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Mastering the Art of Vegan Cooking Giveaway

One Oh My Veggies reader will win a copy of Mastering the Art of Vegan Cooking, by Annie and Dan Shannon. (ARV $25)

 

 

 

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