1 x Spiced Sweet Potato ‘Rings' ingredients:
- 1 medium sweet potato, sliced into 1/2 thick rounds
- 1 tbsp of olive oil
- 1/2 tsp cinnamon
- 1/2 tsp of coconut sugar
- 1/2 tsp of thyme
- 1/2 tsp of sea salt
1 x Creamy mushroom gravy:
- 3 cups of Cremini mushrooms
- 1/2 cup of chopped onion
- 3 tbsp of olive oil
- 1 tbsp of miso paste
- 1 tbsp of dried thyme
- 1/4 tsp of salt + pepper
- 3 tbsp of gluten free all-purpose flour
- 1 ½ cups of warm water or vegetable broth (with the 1 tbsp of miso paste mixed in!)
1 x Cranberry-BBQ Sauce:
- 1 cup of frozen cranberries
- 2 tbsps of maple syrup
- 1/3 cup of water X 2
- 2 tbsp of tomato paste
- 1/4 cup of apple sauce
- 1/2 tbsp of apple cider vinegar
- 1 tbsp of tamari
- 1 tbsp of coconut sugar
1 x Winter-veggie slaw:
- 1 cup of brussel sprouts chopped
- 1/2 cup of sliced purple cabbage
- 1 cup of thinly sliced or ribboned kale
- 1/3 cup of sliced red onion
Set the oven to 400F. Slice a medium-sized sweet potato into 1/2 inch thick rounds. In a medium-sized bowl mix all the ingredients together. Make sure the sweet potato rounds are fully coated. Place them spread out on a lined baking sheet (make sure to not overlap the cut sweet potato!) and cook the rounds for 15 minutes, then flip and bake for another 10 minutes on the other side. They should be fork tender but not too soft.
In a large skillet, add the 3 tbsp of olive oil, mushrooms, onion and garlic over medium heat and sauté for 8 minutes. Then add in the thyme, salt and pepper, give it a mix and continue sautéing for another 2 minutes. Slowly pour in the miso broth mix and turn heat to low and bring the mix to a simmer, and let simmer for 5 minutes. Slowly add in the 3 tbsp of gluten-free all-purpose flour and whisk until fully combined. Let it simmer slowly for an additional 2-3 minutes on low heat. Set aside.
In a medium-sized pot add in the cranberries, maple syrup and water. Bring to a low boil over high heat. Reduce to medium heat and let it simmer, uncovered for 10-15 minutes until it sauce thickens. Add in the second 1/3 cup of water at this point, give it a stir to mix everything together. Then add in the rest of the ingredients, mix and let simmer on low heat for 5 minutes. Set aside.
Cook your VG Gourmet veggie burgers, prepare your buns (or lettuce buns!) and stack all of the burger ingredients in your favourite order and... enjoy!
Recipe makes enough for 4 delicious burgers!
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