Spicy Thai Vegan Burger
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
62
Sourness
49
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Shredded Carrots1 cup
Green Onion (sliced)2 tbsps
Thai Basil (slivered fresh)1 tbsp
Lime Juice1 tsp
Toasted Sesame Oil1 tsp
Crushed Red PepperDirections:
1
Lengthwise cut pea pods into slivers
2
In medium bowl toss together pea pods, carrots, tomatoes, green onions and basil
3
Set aside
4
In small bowl whisk together coconut milk, lime juice, sesame oil and red pepper
5
Drizzle over vegetables
6
Toss to coat
7
Cook vegan veggie burgers according to package directions
8
Serve hot burgers in focaccia, topped with vegetable mixture
9
Note: If your canned coconut milk has separated, place it in a mixing bowl
10
Whisk until combined before measuring
11
ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F
12
®, ™, ©, 2010 Kellogg NA Co
13
Morningstar Farms Recipes are the property of the Kellogg Company
14
This recipe has been tested and endorsed by Kellogg and Morningstar Farms®