Veggie Burger Benny

20 min

4 servings

Ingredients

  • 1 cup cashews, soaked overnight
  • 1⁄2 can (14 oz/400 ml) coconut milk
  • 1⁄4 cup water
  • 1 tbsp Lemon Dilly Dip Mix
  • Sea Salt, to taste
  • 1 recipe prepared Veggie Burger, made into 8 sliders, warmed
  • 1⁄2 cup uncooked quinoa
  • 1 1⁄2 cups hot water, divided
  • 1 small zucchini
  • 1 pkg Veggie Burger Mix
  • 1⁄2 lemon
  • 2 tbsp oil
  • 4 burger buns
  • 1⁄4 cup prepared Big Burger Sauce, optional
  • 2 tbsp Big Burger Sauce Mix
  • 1 cup light mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp relish
  • 2 cups baby spinach
  • 4 plum tomatoes, halved and roasted
  • 1 avocado, sliced

Preparation

  1. Make hollandaise sauce by combining cashews, coconut milk, water, and dip mix in a blender. Blend to a smooth creamy consistency. Taste and season with salt, if desired.
  2. Place two sliders on each plate. Top each with baby spinach, roasted tomatoes, and avocado slices.
  3. Top with hollandaise sauce.

Nutritional Information

Per serving: Calories 480, Fat 29 g (Saturated 8 g, 0 0 g), Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 44 g (Fiber 13 g, Sugars 8 g), Protein 17 g.

Tips

Roast tomatoes in oven at 400°F until soft, about 20 min.

Try this recipe with Epicure’s Hollandaise Sauce (note: this blend is not vegan).

Perfectly Balance Your Plate

Serve with 1 cup arugula. Squeeze fresh lemon juice on top.